This lovely thick rich double cream is very popular in the UK and it’s gorgeous in sauces, chocolate ganaches, custards, smoothies and ice creams. Try it poured or spooned onto porridge or fresh berries, or serve it with desserts such as apple crumble and sticky toffee pudding. Here is my easy way to make it yourself, which is especially useful if you’ve run out or if it’s not available in your country.
This recipe was first published in January 2018 in my cookbook I Love Chocolate I Love Thermomix. I had never come across a recipe to make double cream anywhere in the world so I invented this one! It produces a double cream of 48-52% butterfat, perfect for whipping, pouring, using in recipes or simply in a cup of coffee. With the fast cooling method over ice, you can now make chilled double cream in about half an hour.
Use organic whipping cream and butter for best flavour. See tips to make smaller volumes.
This recipe is suitable for Thermomix TM6, TM5 and TM31.
- Heat whipping cream and butter 4 min/90°C/speed 2; meanwhile place ice cubes in a wide shallow bowl and place another wide shallow bowl on top of the ice.
- Blend 30 sec/speed 8 then transfer hot double cream into the top bowl and leave until thoroughly chilled, approx. 15-30 minutes – timing may vary depending on bowl sizes. Use straight away or keep in fridge until needed. (If you have time and don’t need it until the next day, transfer hot double cream from TM bowl to a jug or glass jar, cover and chill in fridge overnight; it will thicken as it cools.)