Substitutes for double cream in cookery?

Ah the Bell cream maker ! Had one in 70s and always used especially for cooking. Found that you could replicate it by using a liquidiser and none of that interminable pumping either😀

I use Elmlea double light: it keeps for months, and is lower in saturated fat...

if you chill the tin of coconut milk in the fridge- then use the top "cream" when opened. You can use the milky bit in rice puddings or savoury curries etc

Whipping cream is a bit cheaper instead of double cream.

There really isn’t a (great) substitute for double cream (heavy cream, whipping cream liquid) if you want your recipe to turn out. It’s much about the fat content and mostly food chemistry when it comes to baking.

Elmlea double or double light is a good cheaper option.

Elmlea is a UPF and should be avoided.

www.google.co.uk/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwiq4Ib7j6r_AhWcTEEAHY4xBHQQFnoECDYQAQ&url=https%3A%2F%2Fwww.elmlea.com%2Fproductoverview%2Felmlea-double&usg=AOvVaw2xqWxuedmgG5gj5A2VKWNg

Now I know what’s in it, I’ll carry on avoiding it.
BUTTERMILK 69%, Vegetable Oils (Coconut, Rapeseed), Lactose, Emulsifiers (SOYA LECITHIN, Sucrose Esters of Fatty Acids), Stabilizers (Xanthan Gum, Locust Bean Gum, Carrageenan), Colour (Carotenes).

Mollygo

Now I know what’s in it, I’ll carry on avoiding it.
BUTTERMILK 69%, Vegetable Oils (Coconut, Rapeseed), Lactose, Emulsifiers (SOYA LECITHIN, Sucrose Esters of Fatty Acids), Stabilizers (Xanthan Gum, Locust Bean Gum, Carrageenan), Colour (Carotenes).

Disgusting isn’t it😬

I've never found creme fresh or yoghurt a good substitute for cream when making stroganoff - they separate out too quickly when in the hot pan. But for other kinds of dish they should be fine.

I've tried yoghurt and other substitutes but only cream seems to work in stroganoff. All the others separate out but the cream stays intact to make the sauce.

We have a glut of tomatoes so I made a huge pot of cream of tomato soup on Friday. I added several big dollops of 0% fat Greek Yoghurt from Aldi and it was absolutely the best!!

Aldi is the best value GY around. I use it in curries, sauces, soups, cheesecakes etc. it comes in a white tub with pink lettering.

Evaporated milk works as a cream substitute in some recipes – savoury ones.

A little cornflour mixed with a cream substitute stabilises it and stops splitting.

maryelizabethsadler

I use Elmlea double light: it keeps for months, and is lower in saturated fat...

Me too! I can't tell the difference. I think it is cheaper as well as healthier.