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Double Cream Substitutes for Cooking and Baking

7 Best Substitutes for Double Cream

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This guide helps you choose the right substitute for double cream based on your recipe's needs like whipping, cooking, or baking. Use correct ratios and preparation methods for best results.
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Prep Time 9 minutes
Cook Time 6 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Substitute Guide
Cuisine: General
Ingredients Method Notes

Ingredients
  

  • 1 cup Heavy Cream 1:1 ratio substitution for double cream; slightly thinner texture
  • Half-and-Half Mix ¾ cup half-and-half + ¼ cup melted butter per cup double cream; won't whip properly
  • 1 cup Mascarpone 1:1 ratio; sweeter and thicker than double cream
  • 1 cup Coconut Cream 1:1 ratio; coconut flavor present; chill can overnight and scoop thick layer
  • Greek Yogurt Mix ⅔ cup Greek yogurt + ⅓ cup whole milk per cup double cream; tangy finish
  • Evaporated Milk Mix ⅔ cup evaporated milk + ⅓ cup melted butter per cup double cream; caramelized notes
  • Cream Cheese Mix ¾ cup softened cream cheese + ¼ cup milk per cup double cream; thicker consistency

Method
 

  1. Choose a substitute based on whether you are whipping, cooking, or baking.
  2. For heavy cream, use a 1:1 ratio in any recipe calling for double cream; chill bowl and beaters before whipping.
  3. For half-and-half mix, combine ¾ cup half-and-half with ¼ cup melted butter per cup of double cream; stir butter in slowly to prevent separation; use for cooking only.
  4. Use mascarpone 1:1 in desserts like tiramisu or cheesecake; reduce other liquids as mascarpone is thicker and sweeter.
  5. For coconut cream, chill the can overnight and scoop the thick layer; use 1:1 in curries, dairy-free desserts, and whipped toppings.
  6. Mix ⅔ cup Greek yogurt with ⅓ cup milk per cup of double cream; stir smooth before adding; add off heat or temper to prevent curdling in hot sauces.
  7. Combine ⅔ cup evaporated milk with ⅓ cup melted butter per cup of double cream; whisk well; reduce other liquids slightly; suitable for sauces and custards but won't whip.
  8. Mix ¾ cup softened cream cheese with ¼ cup milk per cup of double cream; microwave cream cheese 10 seconds to soften; beat smooth before folding into recipes.
  9. Adjust the substitute consistency and taste as needed for the dish to mimic double cream's properties.

Notes

Slowly stir in melted butter for half-and-half mix to prevent separation and curdling during cooking.

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