Looking ar recipies which require "heavy cream".
What is a good substitute ... available in the UK?
Thanks
CW
I would say 'heavy' cream is what my local supermarket calls 'Extra (Thick) Double' cream, i.e. Double Cream (38%+ fat) that is too thick to pour or whip - best spooned out on the side of a pudding.
Without additives cream gets thick for one of three reasons, a high fat content, heating (& the speed at which it is chilled) and finally whipping: but as that is only air is obviously is temporary!
Winton
Thanks for the replies ... Doublw crea would sound the most likliest at the supermarket ... its for an italian dish ... to go with a tomato sauce.
Thanks again
CW