This is the British high-fat cream, which corresponds approximately to US 'heavy cream'. It is virtually indestructible, and, often, when a recipe specifically calls for double cream, it may be risky to substitute single cream, for that reason.
This is the most versatile type of fresh cream, it can be used as it is or whipped. Double cream contains 48% fat. Uses: It can be used as a pouring cream over fruit and puddings, used in cooking or whipped and incorporated into dishes or served separately. Whipped double cream can be spooned or piped on to desserts and cakes. To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. It can be frozen for up to 2 months when lightly whipped.