I am making the Yummy White Chocolate Cheesecake and I can not find double cream anywhere in Alabama. I have tried the specialty shops, the whole foods markets, everything. I have even called a dairy to ask the owners if they even produce double cream and where I can buy it - alas, it was all to no avail. I thought about using condensed milk, but I would have to omit the sugar and I am worried about it caramelizing too much. I know that double cream has a higher percentage of fat and it makes a really rich cheesecake. Heavy cream doesn't have the fat that I need and the only thing that is close is whipping cream. So I guess my question is this: Can I use sweetened condensed milk or whipping cream? Thanks guys and happy caking.

Em

Whipping cream is what you need to use to substitute! Use in recipe just as it calls for Double cream.

Heavy cream is the highest fat % unless your getting it from the cow.

Can you post your recipe. I curious as to why the call for such a high fat %.

Mike

Agree with Mike, post the recipe

I actually found the recipe here on cake central. It is under Yummy White Chocolate Cheesecake. Here is the link.

http://www.cakecentral.com/cake_recipe-3503-1-Yummy-white-chocolate-cheesecake.html

It is a rather long recipe. From the conversions, it looks standard to a normal cheesecake recipe except for the double cream.

Thanks for the help guys, you really saved me!

Happy Caking,
Em

Double cream has a 48% milkfat content, so there's no equivalent product in the U.S.

Heavy or heavy whipping cream would be the closest approximation at 36-40% (occasionally 42%) butterfat:

http://www.ochef.com/287.htm

Just "Whipping Cream" has a butterfat content of 30-36%:

http://www.ochef.com/412.htm

If the carton is just says "whipping cream" it's probably LIGHT whipping cream at only 30-36% butterfat.

If your choice is between whipping cream and heavy or heavy whipping cream - pick the "heavy" cream (with butterfat of 36-40%.)

(Reading the nutrition info on the carton/s might help to clarify the butterfat content.)

Sweetened condensed milk is milk that has sugar added and is condensed... NOT a suitable substitute!

HTH

Cool, Tks Jan.

Mike

Thanks for the 411 Jan! Always wanted to visit Europe...Finding Double Cream is good enough for me LOL!

You're very welcome.

Found a substitute for heavy cream using whole milk and melted butter:

http://tinyurl.com/62prtq
(For baking only, not for whipping.)

Adding melted butter to heavy cream could be used to add the missing butterfat content necessary for double cream, but I have no idea how much would be necessary.

(I freely admit that math is not one of my strong points.)