Double Cream

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.

Active Time 5 Minutes

Total Time 35 Minutes

MAKES 600g CREAM

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Double Cream Thermomix Recipe
Double Cream Thermomix Recipe
Double Cream Thermomix Recipe

Ingredients

  • 400 g whipping cream, approx. 35% butterfat
  • 200 g unsalted butter, approx. 80-85% butterfat, cut in 2 cm pieces
  • approx. 300 g ice cubes, for quick chilling

Method

  1. 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.
  2. 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.)

Janie’s Tips

  1. Smaller amounts of double cream can be made if you need just enough for your recipe. The proportions are ⅓ unsalted butter to ⅔ whipping cream by weight.
  2. When organic unsalted butter is on sale at a reduced price, I stock up and freeze it in diced 100 g amounts to have on hand for this recipe.
  3. Once cold, double cream can be whipped.
  4. This recipe is gluten free (GF) – please read ingredient labels to ensure all your ingredients are gluten free.
  5. This recipe is vegetarian.
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SAVE THIS RECIPE AS A FAVOURITE

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Double Cream Thermomix Recipe
Double Cream Thermomix Recipe
Double Cream Thermomix Recipe

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Double Cream Thermomix Recipe

© Cook With Janie Ltd
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www.cookwithjanie.com

Active Time 5 Minutes

Total Time 35 Minutes

MAKES 600g CREAM

Ingredients

  • 400 g whipping cream, approx. 35% butterfat
  • 200 g unsalted butter, approx. 80-85% butterfat, cut in 2 cm pieces
  • approx. 300 g ice cubes, for quick chilling

Janie’s Tips

  1. Smaller amounts of double cream can be made if you need just enough for your recipe. The proportions are ⅓ unsalted butter to ⅔ whipping cream by weight.
  2. When organic unsalted butter is on sale at a reduced price, I stock up and freeze it in diced 100 g amounts to have on hand for this recipe.
  3. Once cold, double cream can be whipped.
  4. This recipe is gluten free (GF) – please read ingredient labels to ensure all your ingredients are gluten free.
  5. This recipe is vegetarian.

Double Cream

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.

Method

  1. 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.
  2. 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.)

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