I am going to be making some white chocolate ganache. I know from past experience the best results are from using whipping cream. I do my food shopping in Lidl and they NEVER have whipping cream! Even Sainsburys where I live haven't have it on many occasions. 

I've looked at the fat percentage and whipping cream is 38%, single cream is 18% and double cream is 47%. I was thinking of using a mixture of single and double cream, if I used a ratio of 1:1 it would give a fat percentage of approx 32%. I had been advised that the fat percentage of cream is an important factor to the success of ganache and the fat content of the mixture would be a bit lower than the whipping cream. I could probably get this percentage a bit closer to that of the whipping cream if I do a bit more of the maths! I was wondering if anyone has ever tried using a mixture of single and double cream for ganache and if so was it successful?

I've used double cream on it's own for ganache with good results.