Double Cream

Preparation info

  • Difficulty

    Easy

  • Yield

    5 cups

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

It is a shame that Devonshire cream, available in England, is so hard to find in the United States. We created double cream as a substitute.

Ingredients

  • 8 ounces mascarpone
  • cups heavy (whipping) cream (not ultrapasteurized)
  • ½ teaspoon vanilla extract
  • 2 tablespoons sugar
  • Small pinch salt

Method

Put all the ingredients in a large stainless steel bowl. Whisk the cream until it holds its shape.

Refrigerate the cream until ready to use. Double cream should be used within an hour after it is made. If you wait longer to use it, you may need to rewhip it slightly.