Sweet whipping cream and double cream are both types of dairy cream that have a high fat content. Both double cream and sweet whipping cream can be whipped and used in desserts. Double cream may also be used in recipes where cream is added, such as soups. Double cream may also be added to drinks like coffee to add richness.
Double cream has a fat content of at least 36 per cent; however, the fat content in double cream may be as high as 40 per cent. In whipping cream, the fat content may range from 30 per cent to 36 per cent. The higher fat content found in double cream makes the cream easier to whip.
Sweet whipping cream may have sugar added to make the cream taste sweet. Double cream does not have sugar added. To make sweetened whipping cream using double cream, powdered (not granulated) sugar may be added during the whipping process, as recommended by The Oregonian.
The higher fat content found within double cream allows for a greater volume when the cream is whipped. Whipping cream, with a lower fat content, has less volume when whipped than double cream.
Some double cream may be labelled as "ultra-pasteurized" or "UHT." These creams have been heated to a higher temperature during the pasteurising process than traditional creams. The extra heating allows the cream to be shelf-stable for a longer amount of time, which is useful when cream is being transported a large distance. Ultra-pasteurised cream has a different flavour than traditional cream, sometimes tasting cooked due to the heat exposure. Often, UHT and ultra-pasteurised creams have additives to improve their stability when whipped, according to the Oregonian.
Because of the higher fat content in double cream, it is more stable and long-lasting when whipped. Whipping cream has a lower fat content, so that when it sits for a long period of time, the liquid may begin to seep out of the cream.