On Apr 21, 11:58 pm, "Edwin Pawlowski" > wrote:
> "Austin Powers" > wrote in message
>
> k.net...
>
> > When I lived in England I could buy double cream.
>
> > Now that I live in Las Vegas I can only find 'heavy whipping cream'.
>
> > What do they call 'double cream' here in the US or what do they call it?
>
> We call it double cream, we just don't sell it. Heavy cream is 36% to 40%
> fat. Double cream is 48%. Air Freight from England is the only way I know
> to get it.
> --
> Edhttp://pages.cthome.net/edhome/

It goes by another name too: "instant coronary". LOL dkw

On 22 Apr 2007 07:49:37 -0700, in rec.food.cooking,
wrote:

>On Apr 21, 11:58 pm, "Edwin Pawlowski" > wrote:
>> "Austin Powers" > wrote in message
>>
>> k.net...
>>
>> > When I lived in England I could buy double cream.
>>
>> > Now that I live in Las Vegas I can only find 'heavy whipping cream'.
>>
>> > What do they call 'double cream' here in the US or what do they call it?
>>
>> We call it double cream, we just don't sell it. Heavy cream is 36% to 40%
>> fat. Double cream is 48%. Air Freight from England is the only way I know
>> to get it.
>> --
>> Edhttp://pages.cthome.net/edhome/
>
>It goes by another name too: "instant coronary". LOL dkw

You can get low or rather lower fat equivalents.
Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

Doug Weller wrote:

>>> We call it double cream, we just don't sell it. Heavy cream is 36% to 40%
>>> fat. Double cream is 48%. Air Freight from England is the only way I know
>>> to get it.

> You can get low or rather lower fat equivalents.
> Doug

That is just so wrong, on so many levels.
Like cool whip is to whipped cream.

"Doug Weller" > wrote in message
>
> You can get low or rather lower fat equivalents.
> Doug
>

A low fat version of 48% butterfat? Must taste awful and be loaded with
chemicals and/or fillers.

On Tue, 24 Apr 2007 02:31:27 GMT, in rec.food.cooking, Edwin Pawlowski
wrote:

>
>"Doug Weller" > wrote in message
>>
>> You can get low or rather lower fat equivalents.
>> Doug
>>
>
>A low fat version of 48% butterfat? Must taste awful and be loaded with
>chemicals and/or fillers.
>
No, it isn't full of anything like that.
"Reduced fat extra thick cream

With 50% less fat than standard thick double cream but all the delicious
flavour, this cream contains 24% fat. It is not suitable for whipping or
boiling."

or

"Extra thick single cream

This has the same fat content as single cream (18%) but it has been
homogenised to produce a thick spoonable consistency similar to double
cream: it cannot be whipped."

Both are just cream, very tasty.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/