Double cream, with its luxurious richness and velvety texture, is a staple in many kitchens. It adds decadence to desserts, creamy smoothness to sauces, and a delightful finishing touch to countless dishes. But what happens when you’re halfway through a recipe and realize you’re out of double cream? Or perhaps you’re looking for a lighter, healthier alternative without sacrificing flavor? Fear not! This guide explores a variety of substitutes for double cream, offering solutions for every culinary need and dietary preference.
Understanding Double Cream and Its Role
Before diving into the substitutes, it’s crucial to understand what makes double cream unique. Double cream typically contains around 48% milk fat, which gives it its characteristic thick consistency and rich flavor. This high-fat content is essential for its ability to whip into stiff peaks and hold its shape when heated. It also contributes significantly to the creamy mouthfeel it imparts to dishes.
This high fat content is the key reason it works well in both sweet and savory dishes. Its versatility makes it a prized ingredient, but thankfully, there are numerous alternatives that can provide similar, or at least acceptable, results depending on the specific application. Knowing how each substitute behaves under heat, when whipped, and in different flavor profiles is essential to selecting the right one.
Dairy-Based Substitutes for Double Cream
For those who aren’t restricted by dietary concerns and simply need a readily available replacement, other dairy options can often do the trick. However, each has its limitations and strengths.
Heavy Cream: A Close Relative
Heavy cream, also known as whipping cream, is probably the closest substitute for double cream. It usually contains between 36% and 40% milk fat, a little less than double cream, but still high enough to provide a rich flavor and decent thickening power. Heavy cream can be whipped, though it might not hold its shape as firmly as double cream. When using it in sauces, it can thicken them nicely, but be cautious not to overheat it, as it can sometimes curdle.
To increase the richness and stability of heavy cream, consider adding a tablespoon of mascarpone cheese per cup of heavy cream. This will boost the fat content and contribute to a smoother, more stable texture, especially useful in recipes that require heating or whipping.
Crème Fraîche: Tangy and Thick
Crème fraîche is a cultured cream with a slightly tangy flavor and a thick, velvety texture. It has a similar fat content to heavy cream, around 30%, but its cultured nature makes it more stable when heated. Crème fraîche is a great option for sauces and soups, as it’s less likely to curdle than heavy cream.
The slight tang of crème fraîche can add a unique dimension to your dishes, especially in savory applications. However, it may not be the best choice for desserts where a purely sweet flavor is desired. You can temper the tang by adding a touch of sugar or vanilla extract, but be mindful of the overall flavor profile.
Mascarpone Cheese: Ultra-Rich and Creamy
Mascarpone is an Italian cream cheese known for its incredibly rich and creamy texture. With a fat content even higher than double cream, mascarpone can be used to add luxurious richness to desserts and sauces. Mascarpone is particularly well-suited for no-bake desserts like tiramisu and cheesecakes.
While mascarpone is delicious, its dense texture can sometimes be too heavy for certain recipes. It’s often best to lighten it by whisking it with a bit of milk or heavy cream before incorporating it into your dish. Also, be mindful of its subtle sweetness, which may need to be adjusted depending on the recipe.
Greek Yogurt: A Healthier, Tangier Option
Greek yogurt, especially the full-fat variety, can be used as a substitute for double cream in some recipes. It has a significantly lower fat content, but its thick texture can still provide a creamy mouthfeel. Greek yogurt adds a tangy flavor to dishes, so it’s best suited for recipes where that tang complements the other ingredients.
To mimic the richness of double cream, consider combining Greek yogurt with a tablespoon of olive oil or melted butter per cup. This will help to increase the fat content and create a smoother, more decadent texture. Be cautious when heating Greek yogurt, as it can sometimes separate. Add it towards the end of cooking and avoid boiling it.
Evaporated Milk: A Thrifty Choice
Evaporated milk can be a budget-friendly alternative to double cream, particularly in cooked dishes. Evaporated milk is shelf-stable and readily available, making it a convenient option. However, it has a lower fat content and a slightly different flavor profile than double cream.
To compensate for the lack of fat, consider adding a tablespoon of butter or cornstarch to the evaporated milk per cup. This will help to thicken it and create a richer texture. Evaporated milk works best in sauces, soups, and casseroles where its slightly cooked flavor will be less noticeable.
Plant-Based Substitutes for Double Cream
For those following a vegan or dairy-free diet, a variety of plant-based options can be used as substitutes for double cream. While they may not perfectly replicate the flavor and texture of dairy-based cream, they can still provide delicious results.
Coconut Cream: Rich and Tropical
Coconut cream, the thick, creamy layer that separates from refrigerated full-fat coconut milk, is a popular vegan substitute for double cream. Coconut cream has a high fat content and a rich, coconutty flavor.
To use coconut cream, refrigerate a can of full-fat coconut milk overnight. Then, scoop out the thick cream that has solidified at the top, leaving the watery liquid behind. Coconut cream can be whipped into soft peaks and used in desserts, sauces, and curries. Its distinct coconut flavor is a prominent addition, so consider this when choosing to use it.
Cashew Cream: Neutral and Versatile
Cashew cream is made by blending soaked cashews with water until smooth and creamy. Cashew cream has a neutral flavor and a smooth, velvety texture, making it a versatile substitute for double cream.
To make cashew cream, soak raw cashews in hot water for at least 30 minutes, or in cold water for several hours. Drain the cashews and blend them with fresh water until smooth. The ratio of cashews to water will determine the thickness of the cream. Cashew cream can be used in both sweet and savory dishes, but it does not whip well.
Soy Cream: A Readily Available Option
Soy cream is a commercially produced plant-based cream made from soybeans. Soy cream is widely available and has a relatively neutral flavor, making it a convenient substitute for double cream.
Soy cream can be used in a variety of recipes, including sauces, soups, and desserts. It can also be whipped, although it may not hold its shape as well as dairy-based cream. Be sure to check the ingredients list to ensure that the soy cream is unsweetened, especially when using it in savory dishes.
Oat Cream: A Naturally Sweet Choice
Oat cream, made from oats and water, is a naturally sweet and creamy plant-based alternative. Oat cream has a mild, slightly sweet flavor and a smooth texture.
Oat cream can be used in coffee, desserts, and sauces. While it can be heated, it may not thicken as much as dairy-based cream. It also doesn’t whip into stable peaks on its own, so this is best used when it’s added as a liquid. Consider adding a thickening agent like cornstarch or tapioca starch to thicken it in sauces.
Sunflower Seed Cream: A Nut-Free Alternative
Sunflower seed cream is a great option for those with nut allergies. Similar to cashew cream, it involves soaking sunflower seeds and blending them into a creamy consistency. This offers a neutral flavor profile, suitable for both sweet and savory applications, and is naturally nut-free.
Soaking the sunflower seeds softens them, making them easier to blend into a smooth cream. Strain the cream through a fine-mesh sieve for an even smoother texture. Like other plant-based creams, it doesn’t whip well and may require a thickening agent for some recipes.
Tips for Successful Substitution
Choosing the right substitute is only half the battle. Here are some tips for using these substitutes effectively:
Consider the Flavor Profile: Choose a substitute that complements the other flavors in your dish. For example, coconut cream is great for curries but might not be the best choice for a delicate vanilla panna cotta.
Adjust the Consistency: If your substitute is thinner than double cream, consider adding a thickening agent like cornstarch, arrowroot powder, or tapioca starch.
Be Mindful of Heat: Some substitutes are more prone to curdling or separating than others. Add them towards the end of cooking and avoid boiling them.
Taste and Adjust: Taste your dish as you go and adjust the seasoning and sweetness as needed.
Specific Recipe Considerations
The best substitute for double cream will depend on the specific recipe you’re making. Here’s a breakdown of suitable substitutions for different types of dishes:
Whipped Cream: Heavy cream, chilled coconut cream, or soy cream (whipped with stabilizer) are good choices.
Sauces: Crème fraîche, heavy cream, cashew cream, or evaporated milk (with added butter or cornstarch) are all viable options.
Soups: Crème fraîche, Greek yogurt (added at the end), or blended silken tofu can add creaminess to soups.
Desserts: Mascarpone cheese, heavy cream, coconut cream, or cashew cream are good choices for desserts, depending on the flavor profile.
Coffee Creamer: Oat cream, soy cream, or light coconut milk can be used as a dairy-free coffee creamer.
Conclusion
While double cream is a beloved ingredient, there are many excellent substitutes that can provide similar results. Whether you’re looking for a lighter option, a dairy-free alternative, or simply a readily available replacement, understanding the properties of each substitute will help you choose the best one for your needs. With a little experimentation, you can create delicious dishes without ever missing the double cream.
What is double cream and why might I need a substitute?
Double cream is a type of cream with a very high fat content, typically around 48%. This richness gives it a thick, luxurious texture and makes it ideal for desserts, sauces, and enriching dishes. It holds its shape well when whipped and doesn’t easily curdle when heated, making it a versatile ingredient in many recipes.
However, double cream can be difficult to find in some regions, or you might be looking for a lighter, lower-fat alternative for health reasons. Cost can also be a factor, as double cream tends to be more expensive than other dairy options. Understanding the alternatives can allow you to create delicious dishes without relying solely on double cream.
Can I use heavy cream as a substitute for double cream?
Yes, heavy cream, also known as whipping cream, is the closest substitute for double cream in terms of fat content and texture. Heavy cream typically contains between 36% and 40% fat, making it a rich and versatile option. It whips well, holds its shape, and can be used in both sweet and savory dishes with similar results to double cream.
However, heavy cream is slightly less rich than double cream. If you’re looking for the absolute closest match, you can try adding a tablespoon of melted butter per cup of heavy cream to increase the fat content and achieve a texture closer to double cream. This will further enhance the richness and stability of the cream when heated.
What’s a good dairy-free substitute for double cream?
Full-fat coconut milk is an excellent dairy-free alternative to double cream, particularly in vegan recipes or for those with lactose intolerance. When refrigerated, the thick cream separates from the watery liquid in the can, providing a texture similar to double cream. It can be whipped for desserts or used in sauces and curries for a creamy richness.
Keep in mind that coconut milk has a distinct coconut flavor which may not be suitable for all recipes. Choose unsweetened varieties to avoid added sugars and consider the flavor profile when selecting this substitute. For some dishes, you may also need to adjust the other ingredients to balance the coconut flavor.
How can I use crème fraîche as a double cream substitute?
Crème fraîche, with a fat content similar to heavy cream (around 30%), can be used as a substitute for double cream, especially in sauces and savory dishes. Its tangy flavor adds a pleasant complexity to recipes. It’s also less likely to curdle than regular cream when heated, making it a safe choice for cooking.
Crème fraîche won’t whip as easily as double cream due to its higher acidity. However, it can be used as a topping or stirred into dishes at the end of cooking to provide a creamy texture and rich flavor. Consider its subtle sourness when adjusting other flavorings in your recipe.
Can Greek yogurt replace double cream in baking?
Yes, Greek yogurt, particularly full-fat Greek yogurt, can be used as a substitute for double cream in some baking applications. It offers a tangy flavor and contributes to a moist texture in cakes and other baked goods. Its lower fat content makes it a lighter alternative, while still providing a creamy consistency.
However, keep in mind that Greek yogurt has a significantly lower fat content than double cream, which can affect the overall richness and texture of the finished product. It might not be suitable for recipes where double cream is crucial for achieving a specific richness or texture, such as very rich sauces or frostings that need to hold their shape. Also, it is more prone to curdling at high temperatures, so avoid boiling it.
What’s the best substitute for double cream in sauces?
For sauces, a combination of milk and butter can effectively mimic the richness and creaminess of double cream. By whisking melted butter into warm milk, you create an emulsion that thickens the sauce and adds a similar velvety texture. This method is particularly useful in savory sauces where a lower fat content is desired.
The ratio to use is typically 3 tablespoons of melted butter per cup of whole milk. Be sure to whisk the mixture thoroughly to ensure the butter is fully incorporated and the sauce is smooth. This substitute works well in pasta sauces, soups, and other savory applications, though it might not be ideal for delicate desserts requiring a very stable cream.
How does mascarpone cheese compare to double cream as a substitute?
Mascarpone cheese is a very rich, soft Italian cheese with a high fat content, even higher than double cream in some cases. It has a smooth, spreadable texture and a slightly sweet flavor, making it a luxurious substitute in desserts and sauces where richness is desired. It’s particularly well-suited for recipes like tiramisu and creamy pasta sauces.
However, mascarpone cheese has a different texture than double cream, being more solid and less fluid. It also has a distinct flavor that may not be appropriate for all dishes. When using mascarpone as a substitute, you may need to adjust the liquid content in the recipe to achieve the desired consistency, and consider its mild sweetness when balancing other flavors.