The Difference Between Clotted Cream and Double Cream

When it comes to using cream in cooking, there are many options available, but two types that often get confused with each other are clotted cream and double cream. While both are rich and creamy, they have distinct differences in terms of their texture, taste, and uses.

Double cream or full-fat crème fraîche is often used when adding cream to a hot sauce, as it helps prevent the cream from separating or 'splitting'. It's also commonly used in Indian curries, such as masala dishes. On the other hand, light or single cream may be added to coffee.

Both single and double cream can be used in cooking, but they have different properties that make them suitable for specific recipes. Double cream is thicker and richer than single cream, making it perfect for desserts like whipped cream toppings on ice cream sundaes, milkshakes, and sweet pies.

Clotted cream, on the other hand, is a type of double cream that's been thickened by heating it to a high temperature, then cooling it slowly. This process causes the cream to thicken and develop a characteristic crust or 'clot'. Clotted cream is often used as a spread on scones or toast, and is also a popular topping for desserts like strawberries and blueberries.

In terms of their uses in cooking, both clotted cream and double cream can be used to add richness and texture to dishes. However, double cream is more versatile and can be used in a wider range of recipes, from soups and stews to puddings and cakes. Clotted cream, on the other hand, is often used as a finishing touch for desserts and baked goods.

In conclusion, while both clotted cream and double cream are types of rich and creamy dairy products, they have distinct differences in terms of their texture, taste, and uses. By understanding these differences, cooks can choose the right type of cream for their recipe and create delicious and indulgent dishes.

Difference between clotted cream and double cream