Double
cream, a very rich cream in Britain, contains 48%
butterfat. As because of its rich-content, it already comes very
thick, and you can make it thicker by whipping it.
This cream can be used in multipurpose form, such as boiling,
whipping and refrigerating nicely. But too much whip, results into
butter. You can
store it in fridge for 5 to 6 days without having
any loss in its quality.
To produce double cream, it needs to be separated from the raw
milk by using a centrifuge system, keeping it as
longer as possible, say, for 24 hours. The longer the duration, the
thicker the cream will be.
