Double cream is a type of dairy product that is high in fat content, typically between 36% and 40%. It is made by skimming the thick cream from the top of milk and then culturing it with bacteria to give it a tangy flavor. Double cream is often used as a topping for desserts like pies, cakes, and ice cream. To make perfect whipped double cream, start by chilling a clean bowl and beaters in the freezer for at least 10 minutes. Next, pour heavy whipping cream into the chilled bowl and beat on medium-high speed until soft peaks form. Gradually increase the speed to high and continue beating until stiff peaks form. Be careful not to overbeat, as this can cause the cream to break and become too stiff. Add a pinch of sugar or vanilla extract to taste, if desired. Use immediately, or refrigerate for up to 2 hours before serving.