I can find whipping cream, half and half, and even clotted cream where I'm staying in the US but not double or single cream, are these familiar terms or is there a US equivalent term?
In the UK, single cream is a milk product with at least 18% butterfat. Double cream has 48% butterfat. Neither are common in the US.
If you can find clotted cream, which is 55% fat, then there is a chance of making double cream at home by diluting it. As some clotted creams have a cooked taste, there may be other solutions.
Here's a link to the US specifications: 21 CFR PART 131—MILK AND CREAM
- Light Cream (18% or more fat)
- Heavy Cream (36% or more)
- Dry Cream (I've never heard of it, 40% or more)
From the percentages provided by Papin's answer, it looks like:
- U.S. Light Cream is likely Single Cream equivalent
- Some U.S. Heavy Creams may be close to Double Cream
- U.S. Dry Cream, if you can find it, is something to consider
Update, I also learned:
Looking at fat content alone is not enough to compare US v. UK creams. Pasteurization practices are also a large factor. Apparently most (or all?) U.S. heavy cream is processed using Ultra-high temperature processing (UHT), and UHT reportedly yields less flavorful heavy cream than UK double cream.
I read Double Cream, when used as a whipping cream, can be problematic. Apparently, it's higher fat content makes it prone to over-whipping if you don't pay close attention.
In Canada, we have
- Half and Half (10%)
- Table Cream (18%)
- Whipping Cream (35%)
There's also a "Light" cream at about 6%, but that's a newer product.
So I've always taken Half and Half to be "Half cream", Table to be single (roughly 2 x 10%) and Whipping to be double (roughly 2 x 18%)
It's not exactly a direct answer, but in terms of practicalities, I tend to use Darigold Classic 36% Heavy Whipping Cream as a substitute for double cream in recipes. and I've had a lot of success, where the cream was intended for richness as opposed to thickness.