Recipes with double cream - 24 recipes
Chef Tips and Tricks
How to trim and tie a roast
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
Top rated Double cream recipes
Coconut Ice-cream
By hcheartland, H.C. Heartland
Delicious ice-cream
- 2/3 c granulated sugar
- 1.25 c water
- 14 fl oz cans of coconut milk
- 1.25 cups double cream
- 2 TB desiccated coconut (can leave out for a smoother ice-cream)
- rose petals or sprigs of fresh mint to decorate
Black Velvet cakes
By kellyscarlett
Black velvet baby cakes
- 100g softened butter, plus extra for greasing
- 175g light brown soft sugar
- 1 egg
- 100g self-raising flour
- 50g ground almonds
- 5 tbsp cocoa
- 150ml Guinness
- For the cream
- 200ml double cream
- 25g icing sugar
- Splash Champagne (optional!)
Panna Cotta
By nicky2000
Discovered on Granny and Granddad's trip to Italy
- 1 vanilla pod
- 200ml/7fl double cream
- 200ml/7fl oz. milk
- 4 tbsp. caster sugar
- 1 1/2 tsp. powdered gelatine
- To serve: fresh berries or stewed rhubarb
Mocha fondant puddings
By nikita
With their molten, oozing centres, these puddings are guaranteed to impress
- 1 tbsp top-quality instant coffee
- 100g dark 'continental' chocolate (at least 65% cocoa solids)
- 100g unsalted butter, plus a little extra softened butter for greasing
- 4 large free-range eggs
- 140g golden caster sugar (preferably vanilla infused)
- 50g plain flour, sifted
- double cream (cold) to serve
ice box cake
By Ryan wintle
Whip up the double cream and put in a thin coat on the bottom of a round tray
- 1 litre double cream
- lots of homemade chocolate biscuits, or different brought biscuits.
Chocolate Cheesecake
By LauraHindley123, Faceless Promotions
A mouthwatering dessert, perfect for any occasion
- pack of digestive biscuits
- tub of cream cheese (chocolate flavour)
- double cream
- sugar
Blue Cheese Carbonara
By WillieG
Cook pasta according to packet instructions
- 4 slices bacon (cut into thin strips)
- 100ml double cream
- 75g blue cheese
- 100g pasta (eg tagliatelle)
Profiteroles
By josephine
Make choux pastry and leave to cool
- 75g choux pastry
- 250ml double cream
- 100g melted chocolate
Bread & Butter Pudding
By clacannon
Grease a 1 litre/2 pint pie dish with butter
- 25g/1oz butter, plus extra for greasing
- 8 thin slices bread
- 50g/2oz sultanas
- 2 tsp cinnamon powder
- 350ml/12fl oz whole milk
- 50ml/2fl oz double cream
- 2 free-range eggs
- 25g/1oz granulated sugar
- nutmeg, grated, to taste
Tiramisu
By Fay
Make up some strong coffee using 1-2 tbsp coffee granules in 150ml boiling water - leave to cool
- 1 pack of sponge fingers
- 150ml of strong cold coffee
- 250 grams of mascarpone
- 2 tbsp of Tia Maria
- 150ml double cream
- 4 tbsp icing sugar
- Grated chocolate
Similar double cream recipe collections
cream cheese icing 
whipped cream 
cream sauce 
sour cream 
salad cream 
strawberry ice cream 
cream soup 
vanilla ice cream 
chocolate cream More Double cream recipes
-
Blackcurrant Cheesecake
- BASE:
- 200g Digestive Biscuits or (150g Digestives & 50g Amaretti Biscuits)
- 100g Melted Butter
- TOPPING: (Mixed Together)
- 300g Blackcurrants
- 2 Tbsp Blackcurrant Conserve
- 5 Tbsp Vanilla Sugar or Caster Sugar
- FILLING:
- 300g White Chocolate
- 250g Mascarpone
- 250g Cream Cheese
- 300ml Double Cream
-
courgettes and mushroom speciality
- 4 medium courgettes sliced
- 500gr chestnut mushrooms sliced
- emlea double cream
- lemon juice
- olive oil
-
White chocolate crème brûlée
- 568ml pot double cream
- 100g Green & Black's white chocolate, broken into pieces
- 1 vanilla pod, split or 1 tsp vanilla extract
- 6 egg yolks
- 2 tbsp golden caster sugar, plus extra for topping
-
Chocolate Profiteroles
- For the choux pastry
- 200ml/7fl oz cold water
- 4 tsp caster sugar
- 85g/3oz unsalted butter, plus extra for greasing
- 115g/4oz plain flour
- pinch salt
- 3 medium free-range eggs, beaten
- For the cream filling
- 600ml/1 pint double cream
- 1 orange, zest only
- For the chocolate sauce
- 100ml/3½fl oz water
- 80g/3oz caster sugar
- 200g/7oz good-quality dark chocolate, broken into pieces
-
Baileys cheesecake
- 100g butter unsalted
- 250g digestive biscuits
- 450g cream cheese
- 100g icing sugar
- 200ml double cream
- Baileys
- 50g grated chocolate for the top
-
Raspberry Ice Cream
- 1 1/2lb raspberries
- juice of 1/2 lemon
- 6oz caster sugar
- 3/4pt double cream, whipped
-
Quick Grandmas ice cream
- Bucket full of ice cubes
- salt
- Smaller bucket to fit in the ice cube bucket
- double cream
- Quince preserve( any preserve for flavouring)
-
Chocolate Eclairs
- 75g Choux pastry
- 250ml double cream
- 100g melted chocolate
-
smooth chocolate mousse for two
- 500g chocolate i use dairy milk mixed with Asda smartprice chocolate. Can be done with a mix of terrys chocolate orange instead for an orange twist but not with galaxy or cooking chocolate i found these didn't taste very good.
- a large pot of double cream.
- a dash of milk.
-
Mackerel Dauphinoise Potatoes
- 400g potatoes (thinly sliced)
- 150g mackerel
- 200ml double cream
- 200ml milk
- 1 tablespoon grain mustard
-
iced lemon mousses
- 300g or 312g jar good-quality lemon curd (we used Tiptree)
- zest 1 lemon
- 300ml pot whipping or double cream
- 25g lemon shortbreads or crunchy lemon flavoured biscuits, plus extra to serve, if you like
-
Original crème brûlée
- 500ml/18fl oz double cream
- 1 vanilla pod
- 100g/4oz caster sugar (plus extra for the topping)
- 6 free-range egg yolks
Any burning questions? Ask our chefs below!