Substitute Ingredient
Published 11 July 2026
The best substitute for double cream is thickened cream — use 1 cup for every 1 cup of double cream. It whips beautifully, holds its shape well, and performs nearly identically in sauces, baking, and ganache. For a dairy-free option, chilled full-fat coconut cream is your next best bet.
| Substitute | Ratio | Best for | Doesn't work for |
|---|---|---|---|
| Thickened cream | 1:1 | Whipping, sauces, ganache, baking | Clotted cream applications |
| Pure cream | 1:1 | Whipping, sauces, baking, pouring | Very stiff peaks, clotted cream |
| Crème fraîche | 1:1 | Sauces, baking, dressings, dolloping | Whipping, neutral-flavour desserts |
| Full-fat coconut cream | 1:1 | Dairy-free desserts, whipping, curries | Neutral-flavour sauces, ganache |
| Mascarpone | ¾ cup per 1 cup | Desserts, cheesecakes, pasta sauces | Pouring, whipping to peaks |
Double cream sits at around 48% butterfat — the richest cream widely available. That high fat content is what makes it whip to stiff, stable peaks, gives sauces their silky body, and helps ganaches set with a glossy finish. Whether you've run out mid-recipe or you're cooking for someone who avoids dairy, having a reliable swap on hand means the dish doesn't have to suffer.
Thickened cream is the closest substitute you'll find in an Australian supermarket. At around 35% fat, it contains added stabilisers — usually gelatine or vegetable gum — that help it whip firmly and hold its shape. Use it at a 1:1 ratio in virtually any recipe calling for double cream.
The slightly lower fat content means a sauce or ganache may be just a touch less rich, but in most home cooking contexts, you simply won't notice the difference. The one thing it can't replicate is the thick, spoonable texture of clotted cream.
Pure cream (35–36% fat) has no stabilisers, which gives it a cleaner, more delicate flavour than thickened cream. Use it at a 1:1 ratio for sauces, baking, and pouring applications.
It will whip, but without stabilisers it's slightly less forgiving — overbeat it and it can collapse faster. Avoid it where you need very stiff, long-lasting peaks, such as a cream topping that needs to hold for several hours. For a fresh, unfussy flavour in cooked dishes, it's an excellent choice.
Substitution ratios are informed by established culinary references including King Arthur Baking and Serious Eats.
Results may vary. Always verify allergen information independently. Read our full disclaimer →
Can I whip thickened cream the same way as double cream?
Yes — thickened cream whips well thanks to its added stabilisers, and holds its shape reliably. It won't be quite as thick or as rich as double cream at peak whip, but for most desserts, pavlova toppings, and piped decorations, the difference is minimal.
What is the best dairy-free substitute for double cream?
Full-fat coconut cream, chilled overnight and scooped from the can, is the best dairy-free option. It whips, it enriches sauces, and it bakes well — just be prepared for a coconut flavour in the finished dish.
Can I use mascarpone instead of double cream in pasta?
Absolutely. Mascarpone melts into pasta sauces beautifully and adds a rich, creamy texture. Thin it with a splash of pasta water or milk to loosen the consistency, and stir it through off the heat to keep it silky.
Is heavy cream the same as double cream?
Not quite. US heavy cream sits at around 35–36% fat, which is closer to Australian thickened or pure cream than to true double cream at 48% fat. It will work in most recipes as a 1:1 swap, but may produce slightly less rich results in very
Looking for a quick substitute?
Substitute Ingredient
Our substitution guides are researched by home cooks and informed by established culinary references including King Arthur Baking and Serious Eats.
About →Crème fraîche works brilliantly in sauces and baking, with one key advantage over cream: it is heat-stable and won't split when cooked. Use it at a 1:1 ratio in any cooked or dolloped application.
The catch is its mild tang from lactic acid fermentation. In savoury sauces and dressings, that subtle sourness is often a welcome addition. In neutral or very sweet desserts, it can feel slightly out of place. Don't try to whip it to stiff peaks — it simply won't get there.
Full-fat coconut cream is the go-to dairy-free substitute. Chill the can overnight, then scoop out only the solid cream that separates to the top — use that at a 1:1 ratio. It whips well and works in desserts, curries, and baked goods.
The obvious caveat is flavour: coconut cream tastes like coconut. Pair it with chocolate, tropical fruits, or warm spices and it's wonderful. Use it in a classic béchamel or a delicate vanilla ganache and you'll know it's there.
Mascarpone — the rich Italian fresh cheese — has a fat content of 40–47% and a thick, luxurious consistency. Use ¾ cup for every 1 cup of double cream. If the recipe needs the cream to pour or flow, thin your mascarpone with 2–3 tablespoons of milk first.
It shines in cheesecakes, tiramisu, creamy pasta sauces, and frosting. It won't whip to peaks, and it's far too thick to pour straight from the tub, so keep it to rich, spoonable, or stirred applications only.
The same product — or its closest equivalent — goes by different names depending on where you are:
Note that US heavy cream and Canadian whipping cream are closer in fat content to thickened or pure cream than to true double cream, so results may vary slightly in very fat-sensitive recipes.
Avoid light cream, half-and-half, or reduced-fat cream — none of these have enough fat to whip or to give sauces the body double cream provides. Evaporated milk can add richness to sauces in a pinch but it won't whip and has a cooked, slightly caramelised flavour. Sour cream is tempting because of its similar tang to crème fraîche, but its lower fat content and higher acidity make it prone to curdling in hot dishes and completely unsuitable for whipping.
Thickened cream is the easiest, most reliable swap for double cream — grab it at a 1:1 ratio and get on with the recipe. If you want a dairy-free option, chilled full-fat coconut cream delivers surprisingly good results, especially in desserts. For cooked savoury dishes, crème fraîche is a heat-stable swap with a pleasant tang, and mascarpone is your best friend in rich desserts and pasta sauces. Match the substitute to the application and you'll rarely be disappointed.
