Crème Double (Double Cream)
double cream · Doppelrahm · crema doppia
Crème Double (Double Cream): what every chef needs to know
On the line, you will often reach for Crème Double (Double Cream) — a thick,unstabilised cream with a minimum fat content of 45–48%, considerably higher than whipping cream (minimum 35%) or regular single cream (minimum 20%). Crème double is one of the richest dairy products in European cuisine and is produced by skimming whole milk at a high fat concentration. The product has a liquid to semi-solid consistency depending on production method: pourable double cream is the standard in the United Kingdom, while thicker variants such as clotted cream or West Country cream are heated further. In commercial kitchens, crème double is used for thickening cold sauces, as a rich finishing touch for soups and braises, and as a pouring cream alongside scones and desserts. Crème double does not whip as well as whipping cream thanks to its high fat content; it thickens but does not achieve the same volume as whipped cream. Store at 2–8°C (36–46°F) in a sealed container; maximum 5–7 days after opening.
Crème Double (Double Cream): nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 170860 heavy cream); NEVO 2021 code 0612 (room 45% vet) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 170860 heavy cream); NEVO 2021 code 0612 (room 45% vet).
Crème Double (Double Cream): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
traditional British middag with warm scones besmeerd with clotted of double cream and aardbeijam; variant on the Devon and Cornwall tradition.
classic Burgundian stoofschotel of beef, red wine and bacon, finished with a splash crème double buiten the heat for extra glanzende sauce.
Crème Double (Double Cream): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
stir crème double directly through cold vinaigrettes of mayonnaisebase; the high vetgehalte verbindt without stabilisatoren. not heat above 90°C to oil-wei scheiding to voorkomen.
Crème double is goed uitstrijkbaar directly from the koelkast when the vloeibaar-thick type. heat never: the melt then. serve with a spoon next to gebak.
add crème double to as finishing touch buiten the heat of over low heat; not above 90°C heat. the high vetdichtheid provides a langdurige, silky smooth mouthfeel to aardappelsoepen and bouillabaisses.
Crème Double (Double Cream): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Crème Double (Double Cream): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round. Clotted cream (the most extreme variant) peaks in the summer months during the Cream Tea season in the United Kingdom.
Crème Double (Double Cream): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Crème Double (Double Cream): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the koolzuurbubbels and the high acidity of blanc the Blancs cut through the vetrijkheid of crème double; classic pairing at Cream Tea of rich seafood.
- Champagne AOC Blanc de Blancs
rich botrytis-sweet wine; the smaaksymmetrie of Sauternes (greasy honey) with crème double in desserts provides a luxe combination.
- Sauternes AOC
- Barsac AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Crème Double (Double Cream)
Why doesn't crème double whip well into whipped cream?
The high fat content (45%+) means crème double is quickly over-whipped and becomes buttery. It does not achieve the same air volume as 35% whipping cream. Use crème double for its richness, not as a whipped cream substitute.
What is the difference between crème double and whipping cream?
Crème double has a minimum of 45% fat; whipping cream a minimum of 35%. Crème double is thicker, richer and gives a longer mouth-feel. Whipping cream is better for whipping; crème double for thickening sauces and rich finishes.
Can crème double be heated?
Yes, up to a maximum of 85–90°C (185–194°F). Above this temperature, protein denaturation occurs and the fat separates from the water. Always add crème double off the heat or on the very lowest setting to prevent splitting.
At what temperature should you store Crème Double (Double Cream)?
Store Crème Double (Double Cream) at 2-8°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Crème Double (Double Cream) professionally?
The primary professional technique for Crème Double (Double Cream) is cold sauces verdikken at 4°C for 5 min. Always verify core temperature with a calibrated probe thermometer.
Does Crème Double (Double Cream) contain allergens?
Crème Double (Double Cream) contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
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- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
