Double cream is very rich with a fat content of 48%. It's high fat content makes it the most versatile cream because it will withstand boiling and whips and freezes well. Take care not to overwhip double cream though, as it will turn grainy and start to separate – if you keep whipping you’ll end up with butter!
Available in the following pot sizes:
|Typical values per 100ml |
|of which sugars||2.3g |
|of which saturates||32.7g |
|NO ADDED||Colour, Preservative or Stabiliser |
|SUITABLE FOR|| Vegetarians, Gluten Free |