Creams

All creams are interchangeable if you stick to the following uses: double cream for whipping and single cream for pouring. To replace single cream in a recipe, use a cream with 16%+ fat and for double cream use one with 25%+ fat. If your cream has too much fat, simply dilute it with water, and if it has too little you can reduce it to give a higher fat content. The thicker part of a tin of coconut milk can be whisked up and used as a cream substitute if you can’t find dairy-free varieties where you live.