Double Cream As Opposed To What?

Baking By Emmerdoo Updated 14 Nov 2008 , 10:07pm by JanH

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Emmerdoo Posted 12 Nov 2008 , 3:07pm
post #1 of 10

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

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cakesdivine Posted 12 Nov 2008 , 4:23pm
post #2 of 10

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

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Mike1394 Posted 12 Nov 2008 , 9:17pm
post #3 of 10

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

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cakesdivine Posted 13 Nov 2008 , 2:05am
post #4 of 10

Agree with Mike, post the recipe icon_wink.gif

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Emmerdoo Posted 13 Nov 2008 , 2:52pm
post #5 of 10

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

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Mike1394 Posted 13 Nov 2008 , 8:00pm
post #6 of 10
Quote:
Originally Posted by Emmerdoo

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




I hope I'm stating this right. That recipe is from Europe. Dble cream H cream same thing. It got lost in the translation icon_biggrin.gif

Mike

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JanH Posted 14 Nov 2008 , 7:02pm
post #7 of 10

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

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

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Mike1394 Posted 14 Nov 2008 , 7:31pm
post #8 of 10

Cool, Tks Jan.

Mike

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cakesdivine Posted 14 Nov 2008 , 7:47pm
post #9 of 10

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

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JanH Posted 14 Nov 2008 , 10:07pm
post #10 of 10

You're very welcome. icon_biggrin.gif

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. icon_confused.gif

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

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