If a recipe requires a dollop of double cream but you don't usually buy it, instead of purchasing a tub and risking the leftovers going to waste, try using a combination of milk and butter instead – the mix of the two produces a fat content similar to that of double cream. To make the equivalent of 8fl oz (237ml) double cream, stir 2oz (57g) melted and cooled butter into 6fl oz (178ml) whole milk, mixing until smooth, silky and well combined.

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Last updated by Dominique Ayling.

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