The Brits have it, it's called double cream. Very thick & almost solid. Mascarpone is similar. Unfortunately both are rare & expensive here, so haven't done as a staple.
Nice! Incidentally Reddit u/Sunfried says you can add more fat to the cream by introducing butter:
тАЬUnless using the Double Cream by itself rather than in a mixture, such as pouring it over pie or cake as a kind of rich condiment (and a decent way to try to save dry cake, as cake is usually dry when it's too low in fat), you can use melted butter to make up the difference in fat.
тАЬMany recipes that use cream do so with an eye to making a mixture, and making that mixture richer; if you spot a recipe that has a mix of cream and milk, it's a dead giveaway that they're trying to split the different in terms of overall milkfat, and you've got a recipe that can be adjusted in richness either by cranking up the cream content or dropping it down to mostly or all milk. See every cream sauce or soup ever. In those recipes, you can substitute heavy cream for double cream and just use more cream:milk than the recipe calls for, or just cope with the minor loss of milkfat. In such cases, it's generally just good enough to add some kind of milk+cream with the right liquid volume; such recipes will also work with whole milk (4% milkfat) alone at a cost of some richness. Use skim milk at your peril; the recipe has some level of milkfat in there for a reason.тАЬ
Great visualization. Isn't your diet high in cream and thus high in casein? Or is there a cream with it removed?
High in cream yes, but not so much casein. Cream only has about 2-3% total protein, including the whey and casein.
Honestly I wish there were a way to create a тАЬsuper creamтАЭ that had double the fat content of normal cream.
Like half and half, but the inverse.
Cream is just so, so, so delicious
The Brits have it, it's called double cream. Very thick & almost solid. Mascarpone is similar. Unfortunately both are rare & expensive here, so haven't done as a staple.
Nice! Incidentally Reddit u/Sunfried says you can add more fat to the cream by introducing butter:
тАЬUnless using the Double Cream by itself rather than in a mixture, such as pouring it over pie or cake as a kind of rich condiment (and a decent way to try to save dry cake, as cake is usually dry when it's too low in fat), you can use melted butter to make up the difference in fat.
тАЬMany recipes that use cream do so with an eye to making a mixture, and making that mixture richer; if you spot a recipe that has a mix of cream and milk, it's a dead giveaway that they're trying to split the different in terms of overall milkfat, and you've got a recipe that can be adjusted in richness either by cranking up the cream content or dropping it down to mostly or all milk. See every cream sauce or soup ever. In those recipes, you can substitute heavy cream for double cream and just use more cream:milk than the recipe calls for, or just cope with the minor loss of milkfat. In such cases, it's generally just good enough to add some kind of milk+cream with the right liquid volume; such recipes will also work with whole milk (4% milkfat) alone at a cost of some richness. Use skim milk at your peril; the recipe has some level of milkfat in there for a reason.тАЬ
https://www.reddit.com/r/AskCulinary/comments/8z78ue/what_is_the_us_equivalent_of_double_cream_where/
I've actually bought milkfat powder (=dehydrated cream) before but it tasted disgusting and burned, like UHP milk.