Yes, you can heat double cream. Its high fat content allows it to withstand higher temperatures than other creams without separating or curdling. This makes it suitable for various culinary applications, including boiling and reducing.
Why Double Cream Handles Heat Better
Double cream possesses a significantly higher fat content compared to single cream. This higher fat content is key to its heat tolerance. The fat molecules help stabilize the cream, preventing it from separating into watery whey and solidified fat when heated. This is why many recipes specifically call for double cream or heavy cream (which is similar) when heat is involved.
Examples of Using Heated Double Cream:
- Sauces: Double cream is frequently used to create rich and creamy sauces. It can be added towards the end of cooking to thicken and enrich the sauce.
- Soups: Adding double cream at the end of soup preparation enhances its creaminess and flavor.
- Whipped Cream (After Cooling): Although whipped cream itself shouldn't be boiled, double cream can be boiled, then cooled, and subsequently whipped, as demonstrated in the creation of whipped ganache.
- Mousse: Infused double cream, heated and then chilled, can be used as a base for mousses.
Important Considerations
While double cream tolerates heat well, it's important to avoid excessively high temperatures or prolonged boiling. Overheating can still lead to some separation or curdling. Gentle heating is generally recommended. Additionally, always ensure thorough chilling if you intend to whip the cream after heating.
