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**h4z1XBI7** · 11-07-2008, 06:06 PM

Kyp... I found the answer for you on the double cream. It's not the same as heavy cream here.

"Double cream weighs in at 48% butterfat, or at least 6% higher than the highest-fat cream available in the United States — heavy cream or heavy whipping cream, which is at least 36% to 40% fat (the wonderful New England dairy from which we buy our cream produces a 42%-fat cream, although it doesn't brag about it). British recipes call for double cream because they can — it's available and adds lots of richness to your dish."

Here's a neat list of dairy products, what they are and how much fat they have:

http://www.idfa.org/facts/milk/define.cfm

Tril

11-07-2008, 06:06 PM	#10
h4z1XBI7 Join Date Oct 2005 Posts 554 Senior Member	Kyp... I found the answer for you on the double cream. It's not the same as heavy cream here. "Double cream weighs in at 48% butterfat, or at least 6% higher than the highest-fat cream available in the United States — heavy cream or heavy whipping cream, which is at least 36% to 40% fat (the wonderful New England dairy from which we buy our cream produces a 42%-fat cream, although it doesn't brag about it). British recipes call for double cream because they can — it's available and adds lots of richness to your dish." Here's a neat list of dairy products, what they are and how much fat they have: http://www.idfa.org/facts/milk/define.cfm Tril
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