Heavy Cream - Double Cream?

Is Heavy Cream what we in the UK call Double Cream? I take it things like
Elmlea Double are no good on Atkins? Does it have to be the fresh, real,
Double cream?

--





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"Rodneyluffman" wrote in message
...
Most people don't understand, eat what you want within reason. New carb
blockers are the way to go. I lost 35 lbs. With a low carb diet helped
with
carb blockers.
The site I got them at is
www.15dayslimdown.com

"julie" writes:
Is Heavy Cream what we in the UK call Double Cream?

This is heavy cream, so you can compa

http://www.delorie.com/health/ns/?fid=01053

"julie" wrote in message
...
Is Heavy Cream what we in the UK call Double Cream? I take it things like
Elmlea Double are no good on Atkins? Does it have to be the fresh, real,
Double cream?

--


I don't know about the UK but over here it seems that heavy cream, light
cream, and half and half are not so much different in the carb count. I
switched from heavy to half and half because of the taste.

--
JK Sinrod NY
Sinrod Stained Glass
www.sinrodstudios.com
Coney Island Memories
www.sinrodstudios.com/coneymemories

"julie" wrote in message
...
Is Heavy Cream what we in the UK call Double Cream? I take it
things like Elmlea Double are no good on Atkins? Does it have to be
the fresh, real, Double cream?

Heavy has a Butterfat of 38%
Double has a Butterfat of 48%

Double cream is the name in Britain for a very rich cream — containing 48%
butterfat. Whipping cream in this country, by contrast, contains between 30%
and 40% butterfat. Single cream in Britain is comparable to American half
and half (and may also be called pouring cream), with between 10% and 12%
fat.
Double cream is so rich, in fact, that it is easy to overwhip it and get it
too thick. Some cooks add a tablespoon or so of milk to 8 to 10 ounces of
double cream before whipping it to keep it loose enough.



http://www.ochef.com/milk.htm

http://www.foodsubs.com/Dairyoth.html

http://www.hostelscentral.com/hostels-article-30.html

preesi

On Thu, 1 Jan 2004 11:50:18 +0000 (UTC), "julie"
wrote:

Is Heavy Cream what we in the UK call Double Cream? I take it things like
Elmlea Double are no good on Atkins? Does it have to be the fresh, real,
Double cream?

I've never seen double cream in person, but I don't think they're the same.
Heavy cream in the US is thick but quite pourable. I was watching an
episode of "The Naked Chef" and Jamie Oliver said "now let's add some
double cream," and the stuff he added was thick and spoonable -- it looked
closer to the consistency of sour cream than of heavy cream.

Or maybe it had just been in his fridge a little too long... :-)

Em

I've bought Devonshire double cream here in the US at While Foods. There is
no whipping that at all. It already comes so thick you must spoon it out of
the jar, far thicker than sour cream, and delish. :-)

Debbie

"Preesi" wrote in message
...

Double cream is so rich, in fact, that it is easy to overwhip it and get
it
too thick. Some cooks add a tablespoon or so of milk to 8 to 10 ounces of
double cream before whipping it to keep it loose enough.

jk wrote:
I don't know about the UK but over here it seems that heavy cream, light
cream, and half and half are not so much different in the carb count. I
switched from heavy to half and half because of the taste.

You are probably looking at the count per "serving", which is rounded
to zero or one.

Heavy or whipping cream == 6.6g carb per cup (.4g per Tbsp, labelled 0)
light cream (coffee or table cream) == 8.8g per cup
half and half == 10.4g per cup

Note that some whipping creams labelled 1g per serving, instead of 0g,
typically have either added dextrose for sweetening or added milk solids
for thickening. We don't have a count per cup for these (or per 100g
as Canadian labels usually do), but the US label rounding laws would
allow it to be anywhere from 9g to almost 24g per cup, as labelled 1g
per serving could mean anything from slightly over .5g to slightly under
1.5g per Tbsp.)

Often the cream with these carby additives is called "heavy whipping"
instead of just "heavy" or just "whipping."

--
jamie )

"There's a seeker born every minute."

emkay wrote:

I've never seen double cream in person, but I don't think they're the
same. Heavy cream in the US is thick but quite pourable. I was
watching an episode of "The Naked Chef" and Jamie Oliver said "now
let's add some double cream," and the stuff he added was thick and
spoonable -- it looked closer to the consistency of sour cream than
of heavy cream.

Emkay?
The Clotted Creams even better!
http://www.britishdelights.com/cream.htm