oliviascotland wrote:

Do you want to thicken it hot, or cold.  If you want to thicken in for a sauce, then you can break in an egg yolk or two and slowly heat, stirring all the time, until it is as thick as you'd like. 

If you're wanting to thicken it cold, then there are several routes to take.  You could heat a small quantity of lactose free milk, add a teaspoon of cornflour mixed with a bit of cold water, heat until thick, then thin with the single cream and chill;  or you could try using gelatine powder (follow instructions on packet), gelatine leaves (follow instructions on packet) or agar agar if you're looking for a vegetarian option.

All of the above methods should work quite well, but they all need to be done a bit in advance if you wish tp have your cream cold.  I have used all the above methods at one time or another, and personally I prefer to use the gelatine or agar agar to thickening with cornflour or arrowroot.

Thicken it cold & thank you for the reply
 

hippytea wrote:

What is the brand, and why does it need to be single?

Elmlea Double whips like cream, but I imagine dairy-free creams vary a lot in their makeup.

the brand does not matter as long as it is Dairy free lactose gluten etc & it`s not possible at the moment as far as i can see to be able to buy double dairy free cream only single cream
hence why i asked for suggestions to thicken single cream.
 

mummza wrote:

Have you tried looking in some of the 'Health / Wholefood shops' when I had to buy fairy free for a friend I found they sold more than the supermarket .

i have only been able to buy 1 & that`s a single cream but i will try the cornflour & vegi gelatin suggestion some mentioned
that sounds like it will help a lot

well you know  non-fairy cream is essential if you are brownie intolerant.