I use Nigella's recipes often and found an answer for you within their Q&A forum. Here it is:
Double Cream Equivalent
Hi there, I am in NZ and am wondering what you would use as double cream in the likes of the Key Lime Pie? I used thickened cream last time but would you just use our normal pouring cream that is whipped? Thanks
Posted by A willats. Answered on 11th Jan 2013 at 12.00
From the nigella team:
The main thing to look for when you buy your cream is the fat content. UK double cream is around 48% butterfat. New Zealand thickened cream goes through a process where thickening agents (such as gelatin) are added but the cream itself can have a fat content as low as 18% and as high as 32%, so you would need to check the label before buying.
We understand that pure cream in Australia and New Zealand is usually around 35% butterfat and this would be the best substitute. It is the type of cream that is pourable when you buy it and will whip. You do not need to whip the cream for a recipe, unless the recipe method specifically tells you to.
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Double Cream Equivalent
Hi there, I am in NZ and am wondering what you would use as double cream in the likes of the Key Lime Pie? I used thickened cream last time but would you just use our normal pouring cream that is whipped? Thanks
Posted by A willats. Answered on 11th Jan 2013 at 12.00
From the nigella team:
The main thing to look for when you buy your cream is the fat content. UK double cream is around 48% butterfat. New Zealand thickened cream goes through a process where thickening agents (such as gelatin) are added but the cream itself can have a fat content as low as 18% and as high as 32%, so you would need to check the label before buying.
We understand that pure cream in Australia and New Zealand is usually around 35% butterfat and this would be the best substitute. It is the type of cream that is pourable when you buy it and will whip. You do not need to whip the cream for a recipe, unless the recipe method specifically tells you to.