Double cream
Double Cream
Double cream (pronunciation: /ˈdʌbəl kriːm/) is a rich dairy product that is a staple in many culinary traditions. It is known for its high fat content and its smooth, velvety texture.
Etymology
The term "double cream" originates from the English language. The word "double" refers to the cream's high fat content, which is typically twice as much as that of single cream. The word "cream" comes from the Old English "crēam", which is derived from the Proto-Germanic "*kremaz".
Description
Double cream is a type of cream that contains around 48% fat, which is about twice the fat content of single cream. It is thick and heavy, with a rich, creamy flavor. It is often used in cooking and baking, as well as in coffee and on desserts.
Related Terms
- Single Cream: A lighter version of cream with a lower fat content.
- Whipping Cream: A type of cream that is often whipped and used as a topping for desserts.
- Clotted Cream: A thick, rich cream often used in British cuisine, particularly with scones and jam.
- Sour Cream: A type of cream that has been fermented to give it a tangy flavor.
Usage
Double cream is often used in recipes that require a rich, creamy texture. It can be whipped and used as a topping for desserts, or it can be used in cooking to add richness and flavor to sauces and soups. It is also commonly used in coffee and on fresh fruit.
See Also
External links
- Medical encyclopedia article on Double cream
- Wikipedia's article - Double cream
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