Double cream, a very rich cream in Britain, contains 48% butterfat. As because of its rich-content, it already comes very thick, and you can make it thicker by whipping it.
This cream can be used in multipurpose form, such as boiling, whipping and refrigerating nicely. But too much whip, results into butter. You can store it in fridge for 5 to 6 days without having any loss in its quality.
To produce double cream, it needs to be separated from the raw milk by using a centrifuge system, keeping it as longer as possible, say, for 24 hours. The longer the duration, the thicker the cream will be.
This cream can be used in multipurpose form, such as boiling, whipping and refrigerating nicely. But too much whip, results into butter. You can store it in fridge for 5 to 6 days without having any loss in its quality.
To produce double cream, it needs to be separated from the raw milk by using a centrifuge system, keeping it as longer as possible, say, for 24 hours. The longer the duration, the thicker the cream will be.
