Think they are the same? Think again.

These seemingly similar varieties of cream contain different amounts of milkfat, which can create very different products. Fresh Cream contains between 33%-43% milkfat, which means that it is a lighter product than Double Thick Cream where Double Thick Cream contains between 48%- 53% milkfat. The ±10% milkfat difference may not seem like a big deal, but it can drastically change the richness and thickness of your dish.

Double Thick Cream will whip better and hold its shape longer than Fresh Cream. Therefore, it’s recommended for piping, pastry fillings and toppings. Double Thick Cream’s higher fat count also makes it a better thickening agent for creamy sauces or creamy soups.