Unfortunately whipping cream is not as stable as double cream when whipped and will tend to separate slightly if left to stand for too long, so we suggest whipping it at the last minute. If the whipped cream is for a topping then you should whip the cream just before you need it. For recipes where you may need to whip the cream with other ingredients (such as the no-churn ice creams) you should whip the cream to soft peaks first and then whisk or fold in the other ingredients. Also UHT cream tends not to whip as well as pasteurized cream. If the cream needs to be whipped then you should check that the fat content is 30% or more. If the sauce is very acidic (such as a tomato sauce) then you may want to add the sauce off the heat and don't boil the sauce after the cream has been added, as it could separate. In sauces and recipes where the cream is cooked, rather than whipped, you can use whipping cream without any major adjustments. You always use the same amount of cream if substituting whipping cream. However it is difficult to find outside the UK and it is possible in most cases to use whipping cream (in the US heavy cream) as an alternative. Hi! Is it possible for me to use whipping cream instead of double cream? If so, how much should I use? Also, if I want to replace the vanilla pods with vanilla extract, how much should I use? Our answerĭouble cream has a high fat content which makes it very good for whipping.
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