Double Cream

Double Cream is a rich, indulgent dairy product prized for its thick, velvety texture and naturally sweet, buttery flavour. It brings a luxurious mouthfeel to dishes and works beautifully in BBQ cooking where it can temper smoky, spicy, or acidic elements. When added to grilled vegetables or proteins, it creates a smooth, creamy finish that balances charred or intense flavours without overpowering them. Its high fat content means it does not break or curdle easily when gently warmed, making it ideal for finishing sauces or dolloping onto hot BBQ plates. In a fire-cooking context, Double Cream should be used with care. Direct exposure to high heat will cause it to separate or burn, so it is best added off the heat or stirred into warm sauces. It shines when used to mellow out the heat of chillies or to enrich smoky BBQ sauces, adding depth and a subtle sweetness. For those experimenting with homemade dressings or dips to accompany grilled fare, Double Cream provides a stable, creamy base that holds up well even when mixed with acidic or spicy ingredients. When buying Double Cream, look for products labelled as 'double' or 'clotted' cream with a fat content around 48 per cent for the best results. Freshness is key as the flavour can become sour if kept too long. Store it in the coldest part of your fridge and use within a few days of opening. If you have leftover cream, it can be frozen but may lose some of its smooth texture on thawing, so it is best used in cooked dishes rather than as a fresh topping after freezing.