Can single cream be substituted for double cream in sauces?!

Question: In the Netherlands where I live there isn't the variety of creams - ie, double, single, whipped (at least not without lots of sugar)

So can single cream be used in some way instead of double, and if so, do you need to do something special with it in the cooking/reduction process?

Thanks in advance

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Answers: In the Netherlands where I live there isn't the variety of creams - ie, double, single, whipped (at least not without lots of sugar)

So can single cream be used in some way instead of double, and if so, do you need to do something special with it in the cooking/reduction process?

Thanks in advance

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DON`T BOTHER WITH CREAM AT ALL!! HALF FAT CREME FRAICHE, IS BETTER, BUT ADD IT ONCE YOU HAVE GOT A BIT OF LIQUID TOGETHER.

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Yes...the difference is a amount of butter fat vs milk solids and water in the cream. In sauces, the water is usually evaporated and exact measurements are not critical. The type of cream will make a bigger difference if you are whipping it.

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I don't think it makes much difference!!!

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it won't reduce down like double or whipping cream without splitting but you can mix it with a bit of plain flour as long as it goes into something cold and stirred constantly as it heats up

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yes but also creme fresh and yoghurt make excellent substitutes. just wait until cooked then stir in before serving/freezing

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