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Anybody sell REAL double cream?

Having recently returned from the UK where I enjoyed dairy nirvana I'm on a mission to find double cream in the US. YES, I have tried the nasty $7 "Devon Double Cream" that you can get at WF, but it's just not the same thing AT ALL. It's just icky and off-tasting.

Does anyone know if any local dairies make it? I've checked a few websites and nobody seems to make it, which is too bad. I was eating it out of the carton with a spoon and it didn't come from anything fancier than Marks and Spencer.

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  1. Try Mendon Dairy, or wherever is local to you. Or, add 1 Tablespoon sour cream to a pint of heavy cream, leave at room temp for 6 hours.

    4 Replies
    1. re: trufflehound

      If you try this homemade technique, I highly recommend using heavy Jersey cream - I've gotten it at Whole Foods, though I don't recall the dairy. Jersey cream is notably richer than the usual heavy cream, and even richer than the heavy cream from Whittier Farms that I get at Russo's.

      1. re: Allstonian

        Thanks, but I don't mean creme fraiche. Double cream is not cultured cream. It is simply cream that is 48% butterfat. :-) Our heavy cream here has half the fat.

        And I agree, jersey cream is much better than cream from a holstein.

        1. re: Scruffy The Cat

          Oopsie - my bad. You're absolutely right and I even know better.

          I agree with you that the imported double cream and clotted cream in a jar is pretty horrid. Sorry I don't have any other suggestions.

          1. re: Scruffy The Cat

            I saw an episode of Good Eats ("Strawberry Fields", IIRC) where Alton Brown made a condensed cream product by putting heavy cream in a coffee filter, after which he scraped down the sides with a spatula once every few hours. I'm not sure if that's quite the same as double cream, but it certainly seemed to enhance the fat content of the cream... Might be worth a shot?

      2. If you don't mind a hop over to East Milton, they sell it at the Fruit Center at Milton Marketplace. Directly imported from England. It's about $5 for a small jar, and is right where they sell their cheeses. So delightful, but so fatty! I don't see it all the time though. I can't tell if it's because they sell out, or if they're gauging the interest level and not stocking it regularly.

        5 Replies
        1. re: kobuta

          I'm pretty sure that's the same "Devon Double Cream" that I've tried. Yes, it's very rich, but compared to the double cream you can get in any market in England it's a really, really poor example. I don't think it takes well to being jarred.

          1. re: Scruffy The Cat

            The same importer brings in a clotted cream. If I'm not mistaken, that's richer, yes?

            1. re: galleygirl

              clotted cream is cream that's been heated a bit so that some moisture evaporates. So it's thicker, but not necessarily richer/more fat content than double cream.

              lol, can you tell I've become obsessed with this stuff? I just cannot understand why we don't make the double cream here when we still have cows, etc. It just seems like a production choice. I'D certainly buy a whole lot of double cream if they made it. ;-)

              1. re: Scruffy The Cat

                Still no definitive information, but here's some folks you might try. My gut continues to say that you want to contact some farms directly, and to seek out farms with Jersey herds. They may not be producing it because they don't know there's a demand. There may not be enough of a demand to support a marketing line, but you might be able to work out a deal. Who knows?

                These guys have both Jerseys and a lot of goats and are doing a bunch of cheeses, but they also seem to sell milk and cream.

                The Farmstead at Mine Brook
                8 Mountain Road

                And here's some Massachusetts dairies that sell raw milk, including a few with Jersey and other non-standard breeds:


                1. re: Allstonian

                  I think this might be the path to take. I'm heading up to VT this weekend and will also ask around. We plan a visit to Taylor Farm Dairy so I can also see what they say. But at some point I'd love to have a local source.

        2. It may be that this double cream is high in cholesterol. Therefore the Health Nazis may be onto it now that they've gotten Trans Fat under control...

          3 Replies
          1. re: TheWizard

            Yes, double cream is extremely high in cholesterol. It's part of the charm. ;-)

            1. re: Scruffy The Cat

              Mmm...double cream! Wish you hadn't reminded me! I spent a year in England during college and that was one of my favorite things. I used to buy the 'extra-thick' double cream at the grocery store that was basically almost as thick as sour cream, but just sweet deliciousness. I have often wondered why we don't get that over here. I've never bought the bottled kind...just doesn't seem right.

            2. Just saw this thread. I also yearn for real extra thick double cream here in Boston.

              What they sell in the UK as Extra Thick Double Cream (and in Australia as Thick Rich Cream) is 48% fat cream which has been homogenized. It is almost impossible to make at home because a proper homogenizer is Very Expensive Indeed.

              The best I have been able to do is to buy raw milk (from one of the farms on the list posted by Allstonian), skim the cream after 24 hours, skim again after another 24 hours, and whip very lightly. It's not quite the same as the stuff from M&S, Waitrose or Tesco's, but it's close. And the raw milk is a pleasure, too.

              Except that going out to central MA to get the milk can be a pain.

              1 Reply
              1. re: JayNthEnd

                Formaggio Kitchen has carried it in the past...Not sure if they have it right now but it may be worth a try...also Cardullos is Harvard Sq. may be a place that if they dont have it may be able to point you in the right direction

              2. Just found this post from a few years back and thought I should do an update. Cardullo's in Harvard Square sell double cream now - http://www.cardullos.com/

                I'm from England and there are so many delicious British desserts that use it, so it's bad news for Boston's cholesterol, but great news for it's tastebuds!

                1 Reply
                1. re: Elsmcdee

                  Hmmm, not seeing it on the website. Which page is it on?

                2. Did you ever find any in the Boston Area? I contacted a few raw milk providers and they only sell milk.

                  1 Reply
                  1. re: booma41

                    Actually...no, it's not the Boston area, but Sidehill Farm out here in WMa (Hawley) sells some astonishing thick cream. I don't know if it's "double cream", and it may not be what you want (these are grass-fed cattle so the cream is rather yellowish from the omegas), but it's amazing stuff. Only available at the farm of course. It's quite a trip from Boston, but if you're so motivated there are a number of other food stops to make along the way, smoked sausage, grass-fed beef, hard cider...

                  2. 7 years later and I'm still pining away for double cream. The closest I come is to spoon off the dense bit that rises to the top of the High Lawn Farm heavy cream bottles. Since it's made from Jersey cow milk it is a much closer taste to real UK double cream than anything from a Holstein. I savor that little spoonful and never share with anyone.

                    5 Replies
                    1. re: Scruffy The Cat

                      You can also check out Shaw Farm heavy cream along with High Lawn. Sometimes it's just nice, thick cream but it's not uncommon for it to be incredibly thick and spoonable. The first time it happened I thought maybe the cream had curdled, but it was just delicious, buttery cream goodness. It's happened several times recently, especially it seems during the summer.

                      1. re: bear

                        Summer makes sense -- their diet is very rich with lots of tasty grass!

                        1. re: bear

                          I think Shaw uses Holstein cows. Big difference in taste. Certainly delicious and creamy but a different flavor profile.

                          1. re: Scruffy The Cat

                            they are holsteins, but their fresh heavy cream is life-changing.

                        2. re: Scruffy The Cat

                          I have been doing that with the highlawn cream for a while, but didn't realize it was a fancy treat. Now I must have double cream in large quantities...

                          1. many of the places around Boston that serve High Tea are likely to have recipe or source. There is one little tea shop in Waltham THE TEA LEAF) that does a cream and high teas, etc. Not as fancy as teh Ritz and nice an homey. Owner may know and/or tell you where to purchase/how to make.

                            1. Are you all referring to clotted cream, e.g. Devon clotted cream, or is this a different thing?

                              (If clotted cream, the afternoon tea at the Langham gets theirs from “The Devon Cream Company,” and it’s shipped in complete, in serving-size containers, and sadly tastes nothing. at. all. like Devon clotted cream. Which is saying a lot when clotted cream has such a mild flavor on its own.)

                              2 Replies
                              1. re: enhF94

                                Clotted cream is not the same thing as double cream. American heavy cream might be thought of a One-and-a-Half Cream, with Light Cream as Single Cream.