Definition of Double cream

1. Noun. Fresh soft French cheese containing at least 60% fat.

Generic synonyms: Cream Cheese

Definition of Double cream

1. Noun. (UK Ireland) A relatively thick cream suitable for whipping and piping. ¹

¹ Source:

Lexicographical Neighbors of Double Cream

double checked
double checking
double checks
double chin
double chins
double click
double clinch
double compartment hydrocephalus
double concave lens
double consciousness
double contrast enema
double convex lens
double cousin
double coverage
double cream (current term)
double creams
double creme
double crenate
double crochet
double cropping
double cross
double crossover
double crossovers
double dagger
double daggers
double damages
double dare
double dared
double dares

Literary usage of Double cream

Below you will find example usage of this term as found in modern and/or classical literature:

1. Pan-Pacific Cook Book: Savory Bits from the World's Fare by Linie Loyall McLaren (1915)
"CREME NEAPOLITAN Sweeten a pint of double cream; add a teaspoon of vanilla ... Sweeten and whip a pint of double cream, flavor with sherry and chill also. ..."

2. Cooking for Two: A Handbook for Young Housekeepers by Hill, Janet McKenzie (1909)
"CHARLOTTE RUSSE WITHOUT GELATINE y$ cup of double cream tract or J4 cup of sugar (scant meas- 2 tablespoonfuls of sherry ure) , Ladyfingers 1 teaspoonful of ..."

3. Practical Cooking and Serving: A Complete Manual of how to Select, Prepare by Janet McKenzie Hill (1902)
"double cream may be diluted with milk and frothed with the whip-churn, ... It could, however, scarcely be called double cream, if it would not stand the ..."

4. Paul Richards' Book of Breads, Cakes, Pastries, Ices and Sweetmeats by Paul Richards (1907)
"FROZEN EGG NOGG. drain on ice in sieve for thirty minutes, sweeten Beat one quart of double cream to a firm froth, Take one gallon of cream, ten yolks, ..."

5. The American Pastry Cook: A Book of Perfected Receipts for Making All Sorts by Jessup Whitehead (1894)
"1 quart of double cream, 12 ounces of sugar. 1 quart of strawberries. 2J ounces of gelatine. Dissolve the gelatine in a little of the cream with as much ..."

6. The Mendelssohn Club Cook Book by Mendelssohn Club (Rockford, Ill.) (1909)
"French Eggs in double cream. Boil hard 7 eggs and cut 6 into lengthwise strips. Heat in chafing dish Y pint of the thickest cream you can get, ..."

7. Varied Occupations in Weaving by Louisa Walker (1901)
"Double in half, open the ends, and pass the double cream inside, then pass both ends of the brown through the loop of next cream strip, drawing the ends ..."

8. The Boston Cooking School Magazine of Culinary Science and Domestic Economics by Mass Boston Cooking School (Boston, Boston Cooking School (Boston, Mass.) (1905)
"fourth a cup of clear black coffee, and stir over ice water until the mixture begins to set, then fold in one cup of double cream and one cup of cream from ..."

Other Resources:

Search for Double cream on!Search for Double cream on!Search for Double cream on Google!Search for Double cream on Wikipedia!