How do you whip fresh double cream?

Double cream is a type of heavy cream that contains at least 48% fat. It is this high fat content that allows double cream to be whipped into a thick and fluffy consistency.

To whip double cream, you will need:

- Cold double cream

- A chilled whisk or electric mixer

- A large bowl

Instructions:

1. Place the double cream and whisk or electric mixer in the fridge to chill for at least 30 minutes.

2. Pour the double cream into the large bowl and begin whisking or mixing on low speed.

3. Gradually increase the speed of the whisk or mixer until the double cream begins to thicken.

4. Continue to whisk or mix until the double cream reaches stiff peaks. This means that the peaks of the cream should hold their shape when the whisk or mixer is lifted.

5. Be careful not to over-whip the double cream, as this can cause it to become grainy.

Whipped double cream can be used to top desserts, such as pavlovas and trifles, or can be mixed into other desserts, such as mousses and ice creams. It can also be used as a spread for sandwiches and scones.