Double cream is a type of thick cream with a high-fat content that is commonly used in culinary preparations. The spelling of the word follows the English language phonetic rules. In IPA phonetic transcription, it is written as /ˈdʌbəl kriːm/. The word 'double' is pronounced with the stress on the first syllable, and the 'e' sound in cream is a long vowel sound. The letter 'b' in 'double' is silent, and the letter 'c' in cream is pronounced with the sounds of 'k' and 'r' blended together.
Double cream is a type of thick, rich, and creamy dairy product that is commonly used in cooking and baking. It is a milk product that has a high percentage of milk fat, typically around 48% or more. Double cream is made by skimming the top layer of cream from cow's milk, which contains a higher concentration of fat than regular cream.
This cream has a smooth and velvety texture, and a luxurious taste that adds richness and flavor to various dishes. It is often used as an ingredient in desserts, sauces, soups, and custards, contributing to the creamy consistency and enhancing the overall taste. Due to its high fat content, double cream has a tendency to hold its shape when whipped, making it a vital ingredient for making whipped cream.
With its creamy and luscious characteristics, double cream is highly sought after for its versatility in culinary applications. It provides a smooth and silky mouthfeel and adds depth and indulgence to both sweet and savory recipes. As it has a high fat content, double cream should be used in moderation, as excessive consumption can lead to health issues associated with high saturated fat intake.
The word "double cream" originates from the Old English word "crame", which referred to milk fat. Over time, the word "cream" replaced "crame" but maintained the same meaning. The term "double cream" likely emerged later to denote a richer and thicker cream compared to single or whipping cream. It signifies that the cream has a higher fat content due to the cream being skimmed off the top of unhomogenized milk.