The most versatile cream as it withstands boiling, whips and freezes well. 48% fat. In the US it is known as heavy cream.
This is the British high-fat cream, which corresponds approximately to US 'heavy cream'. It is virtually indestructible, and, often, when a recipe specifically calls for double cream, it may be risky to substitute single cream, for that reason.
Cream is 48 per cent fat, withstands boiling, whips well and can be frozen. Called heavy cream in America
fresh soft French cheese containing at least 60% fat
This is the most versatile type of fresh cream, it can be used as it is or whipped. Double cream contains 48% fat. Uses: It can be used as a pouring cream over fruit and puddings, used in cooking or whipped and incorporated into dishes or served separately. Whipped double cream can be spooned or piped on to desserts and cakes. To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. It can be frozen for up to 2 months when lightly whipped.
Cream that has been allowed to form on the milk for 24 hours. For single cream the time allowed is 12 hours.
Cream with ~48% butterfat, a rich cream.
Double cream can be whipped as it has a butterfat content of about 50%.
more information - recipes
The French term for cheese containing at least 60% butterfat in the cheese solids (dry matter).