Im looking at a white wine butter sauce to go over my fresh scallops. The receipe calls for 'double cream' What is it?

I think to get the same fat content of double cream, you may need to add some butter to the heavy whipping cream. How much? That I have no idea....

I called my master chef buddy down in San Jose del Cabo who was trained in France. It all about fat content. Double Cream has around 46% where as the heavy whipping cream we have is around 36%. You can buy it most everywhere in England & France.

Is this a British recipe? The term "double cream" is most common on the other side of the pond. While there are no exact equivalents between US dairy terminology and those of other countries, in most cases you can use heavy cream in recipes that call for double cream. Keep in mind, though, that UK creams may actually be higher in fat and lower in water than US creams, so you might want to measure scantly where possible to avoid having your recipe turn out watery.

"Double cream" has a fat content of 38%-40%, whereas "heavy whipping cream" is technically 36% fat or more. They're pretty much the same thing, so I'm sure you can just use heavy whipping cream.

I'm not an expert, but I did look this up on wikipedia! http://en.wikipedia.org/wiki/Cream

I have been a bit confused lately about the designations for cream, whipping cream, heavy whipping cream, etc. Now "double cream"? I think we need an expert.