Double cream

Double cream is a very high-fat dairy cream, common in British cooking, thick enough to spoon and able to be whipped to soft or firm peaks. It is used to enrich sauces, poured over desserts, or whipped as a topping, and its high fat content makes it less likely to curdle when heated compared to lighter creams. It is richer than standard whipping cream, closer to what is called heavy cream in some countries.

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