I do a lot of recipes involving UK double cream but can't seem to find anything of the same texture or consistency in Canada (specifically Toronto.) Can anyone recommend anything similar to double cream? It's about 50% fat content.

Luke


(PS I thought I posted this yesterday but I couldn't find the post so sorry if this is a duplicate but I hope not..)

The best you are likely to find in a mainstream supermarket is 35%.

Loblaws were selling a PC brand extra thick double cream (not the sterilized stuff) in the chiller cabinet but I haven't seen it in a while.

Recipes that use regular double/single cream I substitute with whipping cream (35%) which works ok.

Walmart sell 35% Whipping cream. This works well.

I'm not sure if anybody has mentioned it yet but you can get 35% cream

Clotted cream 55%
Double Cream 48%
Heavy Cream (36% or more) Also a whipping cream
Whipping cream 35%
Sterilized cream 23% is sterilized
Cream or single cream 18%
Sterilized half cream 12%
Half cream 12%

Whipping cream is a substitute, but you won't get the exact same effect. However 90% it is fine.

Apparently Double Cream is sometimes sold as Menonite cream in Ontario...but I've never seen it. Someone told me you could get it in restaurants...but asked and looked through the Sysco system last place I worked and couldn't find anything.

I also use a lot of english recipes and also use whipping cream.

Example would be a trifle that i make, i whip up that cream and it come out a treat!

Good tip. That's an amazingly inventive use of whipping cream for when double cream isn't available.

We used to get Devonshire cream which goes very nicely on Special K with some sugar sprinkled on top.

Now, that's watching your diet........not. Sounds like something I would relish.

You can get little jars of extra thick English cream in some supermarkets, I have no idea of the % of this stuff as I don't have any in my fridge at the moment but you have to spoon it out of the jar. I have bought it in Sobeys and Safeway.

Lots of helpful posts here guys and gals, thanks.

I will look into the loblaws and whole foods type stores and see if I find anything.

quietgiroth, Mennonite sounds like it is probably some sort of religious cream.

I have heard a rumor that a 40%+ cream exists for chefs. So I will need to look into this.

The biggest problem I've had aside from % is the additives... it seems 99% of Canadian cream has them and it really does make a difference when you're trying to whip it and use it for pastries.

Another option, that I'm leaving as a last resort if I don't find anything, is to get a lower percent and gently boil it down to thicken it. Will involve a lot of effort though, for something I could just pop down to Tesco for!

I would hazard a guess that those that use it regularly are, let's say, on the large side

Well it's not really something one is meant to put in their tea or coffee, it's for desserts mostly. I bake and eat with it quite often and keep an athletic build.