forum: Food & Drink

Subscribe to forums RSS

#1 Tue 04 Aug 09 7:28pm

lachope

Member
Member since Tue 04 Aug 09

Double Cream Substitute

Can anyone advise what to use instead of Double Cream in a recipe?   We live in France and you cannot buy it here.

    Likes (0)

#2 Tue 04 Aug 09 10:46pm

lachope

Member
Member since Tue 04 Aug 09

Re: Double Cream Substitute

Can anyone advise what to use instead of Double Cream in a recipe?
We live in France and you cannot buy it here.

    Likes (0)

#3 Tue 04 Aug 09 10:54pm

MsPablo

Forum super champ
Occupation Just being me
Member since Fri 28 Mar 08

Re: Double Cream Substitute

I'm sure Kye or Frenchie will be along with better advice. Double cream is 48% fat, perhaps you can find a whipping or heavy cream that is close enough.

    Likes (0)

#4 Tue 04 Aug 09 10:55pm

DebDiMaggio

Forum champ
Occupation Newbie Mamma
From Italy-UK-Spain
Member since Mon 16 Jun 08

Re: Double Cream Substitute

creme freiche

    Likes (0)

#5 Tue 04 Aug 09 11:02pm

MsPablo

Forum super champ
Occupation Just being me
Member since Fri 28 Mar 08

Re: Double Cream Substitute

Creme fraiche is excellent, but I think it would be very different because it has a slight sour note.  That might be fine depending on how it's used or your personal taste.

    Likes (0)

#6 Wed 05 Aug 09 4:15am

JoyYamDaisy

Forum super champ
From Melbourne Australia
Member since Sun 12 Apr 09

Re: Double Cream Substitute

In Australia you would be looking for 'pure cream'.

    Likes (0)

#7 Fri 07 Aug 09 11:00pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Double Cream Substitute

Crème fraiche is a type of thick, slightly sour cream. We use it in a lot of dishes, although we tend to buy the low fat type ourselves. It works out just as well.........

La crème fraîche est une crème blanche, épaisse et légèrement acidifiée par culture bactérienne.

En général, la crème fraîche, tout comme la crème aigre (ou « crème sure »), est utilisée dans la plupart des plats, mais la première possède deux avantages sur la seconde : elle peut être transformée en crème fouettée (et en beurre) et elle ne tranche pas lorsqu’on la bout. big_smile

    Likes (0)

#8 Fri 07 Aug 09 11:54pm

ljbritt50

Member
Occupation Gluten Free Cooking Coach and College Cooking Instructor
From Kingston, Ontario, Canada
Member since Sat 03 Jan 09

Re: Double Cream Substitute

I'm making creme fraiche as we speak. I use whipping cream and a yoghurt starter. I incubate it in my yoghurt maker for 24 hours. If you're concerned about it being tart or sour add a few drops of pure vanilla extract. The edge disappears immediately. You can also add a bit of honey, but that will alter the flavour depending on the type of honey and how much you add.

    Likes (0)

#9 Sat 08 Aug 09 12:03am

ljbritt50

Member
Occupation Gluten Free Cooking Coach and College Cooking Instructor
From Kingston, Ontario, Canada
Member since Sat 03 Jan 09

Re: Double Cream Substitute

Double cream is very high fat cream - 48%. In the UK it is also known as clotted cream. It has a higher fat content than heavy whipping cream. My creme fraiche is only 35%. I'll be using mine, in combination with whole milk yoghurt, to make lactose free ice cream.

    Likes (0)

#10 Sat 08 Aug 09 4:48am

mrpab

Forum champ
Member since Wed 23 Jul 08

Re: Double Cream Substitute

i'm afraid the creme fraiche + yoghurt might be a little sour for ice cream! - let us know how it came out ...

    Likes (0)

Powered by PunBB