Homemade Double Cream

Double Cream

3 cups heavy cream 1 cup buttermilk

Mix cream and buttermilk in glass jar. Cover and allow to sit at room temperature for 12 to 24 hours or until thickened to the consistency of sour cream. The time depends on the temperature of the room. The double cream will continue to thicken as it chills. It will keep for about 10 days in refrigerator. Use it in place of whipped cream as a topping for fresh fruit or as an unusual and fabulous accompaniment to chocolate cake. Makes 4 cups. Source: My Old Recipes

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