Pick substitutes that preserve tenderness, aeration, and even rise in cake batters. Cake structure depends on balanced fat, sugar, and hydration. Wrong swaps can create a dense or dry crumb.
Yes. Start with Heavy Cream (US) at 1:1, then adjust liquid or bake time in small steps after a test batch.
Use 1:1
The standard swap in each direction. Pouring and cooking uses are identical; whipped heavy cream sets slightly softer, and for very rich ganache the lower fat reads marginally lighter.
View full adjustment notes →On CupOrGram, 1 cup of double cream is treated as 237 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.
Double Cream cups to grams →Heavy Cream (US) at 1:1 is the closest match — The standard swap in each direction. Pouring and cooking uses are identical; whipped heavy cream sets slightly softer, and for very rich ganache the lower fat reads marginally lighter. If that is unavailable, Mascarpone + Milk (3/4 cup mascarpone + 1/4 cup milk, whisked).