Used to think that life was sweet, Used to think we were so complete, I can't believe you'd throw it away. Used to feel we had it made, Used to feel we could sail away,
Whipping. Because of its high milk content, single cream is too thin to be whipped into soft or hard peaks. Double cream, however, is an excellent cream for whipping. It whips quickly into soft and then hard peaks. Some cooks find that double cream is so thick it strains their mixer.n Britain, single cream refers to a milk product that has between 10 percent and 12 percent butterfat.
â¢ Devonshire cream: Clotted cream produced in the county of Devon, England. Interestingly, in Devon, cream is traditionally spread first on a scone, then topped with jam. In Cornwall, it's the opposite: jam first, then cream. â¢ Double cream: A dense cream skimmed from the surface of milk. With a butterfat content of 48%, it is much more decadent than whipped cream but slightly lower than clotted cream. In the United States, jars of clotted cream and double Devon cream sold at gourmet and import markets are better than nothing, but nowhere near as nutty, sweet, and silky as the fresh kind found in Cornwall, Devon, or Somerset. Mock versions can also be made using cream cheese and sour cream or straining cream through a coffee filter.