How to mix cream to increase its fat percentage? In my area the typical type of cream you can get is the one for whipped cream. It contains a fat percentage of about 35%. Some recipes call for higher fat percentages like 50% and up, so I'd like to mix in other things to up the percentage. The things I seem to have available are:


Regular cream (35% fat), this is probably my base ingredient
Milk (0,5% through about 3,5% fat)
Mon Chou or Philedelphia cream cheese
Mascarpone cheese
Crème fraîche
Many different types of Quark (Dutch, Greek, Bulgarian, etc)


As well as perhaps a few others that I wouldn't consider at first (like Huttekase) for my purpose, though as long as it's readily available (in the Netherlands) I'm happy to accept unconventional alternatives, as long as they work.

The above ingredients mostly don't list their fat percentage, which makes things more difficult. In addition, I worry that these may also differ a lot between regions (that is, if an English recipe suggests using cream cheese, it intends use of a different kind with a specific fat percentage). Is there any way to compensate for that issue?

I've checked the English "Double Cream" Wikipedia entry, but it redirects to the plain "Cream" entry. This in turn (obviously) links to this Dutch page for generic cream, which mentions


  "Double Cream - A variant from Great Britain, with higher fat percentage, can not be substituted by [regular] cream."


Which isn't very helpful.

The intended usage would be sweet dishes, in this particular case ice cream. 

Bottom line: which of these ingredients should I mix together to get e.g. a 50% fat cream?
I think it is quite difficult to increase the fat content of the cream with your proposed ingredients.


Philedelphia cream cheese has about 35% fat. 
Mascarpone cheese is made from curdled cream. It has a higher fat content than cream due to the removal of whey. There can be about 44g fat in 100g mascarpone. The real fat content might differ. The only thing that I know for sure is that mascarpone has a fat content of 80% in the dry product.
Crème fraîche is just soured cream and has the same fat content as cream - 35% (see also the wiki article in Dutch). 
Quark (full fat) in Germany has 52 - 68% fat but I think the regular quark has less than 10%.


Have you seen double cream / crème double (40% - 60% fat) in a grocery store? It's just cream with higher fat content. This could suit to your ice cream.



EDIT: I found an older question here on cooking.SE: Is there any way to make single cream to double cream? and Could I add butter to single cream to make whipped/double cream?



I'm wondering if it's possible to increase the fat content of cream if the cream is drained in a cheesecloth...