Double Cream in Singapore

Our answer

Double cream is common in the UK but not in other countries but many countries have a type of fresh or whipping cream that may be a suitable substitute. To whip properly cream needs a fat content of 30% or more so if you can look at the packaging of your cream you may be able to find a suitable substitute. Note however that UHT cream can be more difficult to whip and you may need to chill the cream, bowl and whisk thoroughly first. Also cream with a fat content of below 45% doesn not hold very well after it has been whipped, so should be whipped just before using.

In sauces you can use a cream with a lower fat content but you may need to be slightly more careful when adding the cream as it can sometimes split. It is best to add the cream to the sauce off the heat, then warm the sauce very gently, without letting it boil.