Name: Double Cream
Yield: Yield 5 cups
Ingredients: 2¼ cups heavy (whipping) cream (not ultrapasteurized); 2 tablespoons sugar; 8 ounces mascarpone; ½ teaspoon vanilla extract; Small pinch salt

Preparation info

Yield
5 cups

Difficulty
Easy

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
2¼ cups heavy (whipping) cream (not ultrapasteurized)
½

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.