Can you use double cream instead of buttermilk?

Double cream and buttermilk are dairy products with different consistencies and flavours, so they cannot be used interchangeably.

Double cream is a thick, high-fat cream containing at least 48% fat. It has a rich, creamy flavour and is often used for desserts, sauces, and ice cream.

Buttermilk is a fermented milk product traditionally made by churning butter. It has a tangy, slightly acidic flavour and a thinner, more liquid consistency. Buttermilk is commonly used in baking, where it reacts with baking soda or baking powder to create lift in cakes, breads, and biscuits.

Due to their different properties, double cream and buttermilk cannot be substituted for one another without altering the taste and texture of the final product.