Know what’s on your plate

Heavy whipping cream

Calories & nutrition facts

fluid, heavy whipping

340

calorieskcal per 100 g

Protein2.8 g

Carbs2.8 g

Fat36 g

Percent calories

Log this food in Calori

Nutrition facts

Per 100 g% DV

Calories 340 kcal —
Protein 2.8 g 6%
Carbohydrate 2.8 g 1%
Fat 36 g 46%
Saturated fat 23 g 115%
Fibre 0 g 0%
Sugars 2.9 g —
Sodium 27 mg 1%
Cholesterol 113 mg 38%

Vitamins & minerals

Per 100 g% DV

Vitamins

Vitamin A 411 µg 46%
Vitamin C 0.6 mg 1%
Vitamin D 1.6 µg 8%
Vitamin E 0.92 mg 6%
Vitamin K 3.2 µg 3%
Thiamin (B1) 0.02 mg 2%
Riboflavin (B2) 0.19 mg 14%
Niacin (B3) 0.06 mg 0%
Pantothenic acid (B5) 0.5 mg 10%
Vitamin B6 0.04 mg 2%
Folate (B9) 4 µg 1%
Vitamin B12 0.16 µg 7%
Choline 16.8 mg 3%

Minerals

Calcium 66 mg 5%
Iron 0.1 mg 1%
Magnesium 7 mg 2%
Phosphorus 58 mg 5%
Potassium 95 mg 2%
Zinc 0.24 mg 2%
Copper 0.01 mg 1%
Manganese 0.01 mg 0%
Selenium 3 µg 5%

Calories by portion

Portion	Weight	Calories	Protein	Carbs	Fat
100 g	100 g	340	2.8 g	2.8 g	36 g
1 × cup, whipped	120 g	408	3.4 g	3.4 g	43 g
1 × cup, fluid (yields 2 cups whipped)	238 g	809	6.8 g	6.8 g	86 g
1 × tbsp	15 g	51	0.4 g	0.4 g	5.4 g
1 × fl oz	29.8 g	101	0.8 g	0.8 g	11 g
2 × cup, whipped	240 g	816	6.8 g	6.8 g	87 g
½ × cup, whipped	60 g	204	1.7 g	1.7 g	22 g
3 × cup, whipped	360 g	1224	10 g	10 g	130 g
4 × cup, whipped	480 g	1632	14 g	14 g	173 g

Similar foods

Questions about Heavy whipping cream

How much heavy whipping cream do you need to make whipped cream?

A fluid portion of about 240 g whips to roughly 480 g, or about 500 ml, of whipped cream. Chill the cream, bowl and beaters first, then whisk until it holds soft or firm peaks.

How do you stop heavy whipping cream from turning grainy when you whip it?

Start with cold cream and stop as soon as it holds the peaks you want. If you whisk past that point, it separates into butter and liquid; for a slightly over-whipped batch, gently fold in a spoonful of cold unwhipped cream.

Can you use heavy whipping cream in pasta sauce?

Yes. Stir it into the sauce over a gentle heat and let it simmer briefly rather than boil hard, which can make it split. It works especially well in creamy mushroom pasta, Alfredo-style sauces and soups.

How should you store heavy whipping cream after opening it?

Keep it covered in the fridge at 4 °C or colder, ideally on a shelf rather than in the door, and use it within the time stated on the pack. Freeze it if you cannot use it in time; thaw it in the fridge and shake or whisk it well, as it may no longer whip smoothly.

Can you freeze heavy whipping cream?

You can freeze it in small portions for cooking, leaving room for expansion, and thaw it overnight in the fridge. Thawed cream may separate and is less reliable for whipping, but usually works in soups, sauces and baking.

What can you use instead of heavy whipping cream in a recipe?

For a sauce, use a lower-fat cooking cream, but expect a thinner result and avoid boiling it vigorously. For whipped toppings there is no direct low-fat dairy substitute; chilled coconut cream can whip, though it adds a coconut flavour.

What is the difference between heavy whipping cream and whipping cream?

Heavy whipping cream is slightly richer: it has 36 g fat per 100 g, compared with 35.3 g in whipping cream. Both whip well, though the richer cream tends to make a more stable topping.

Can you use heavy whipping cream in coffee?

Yes; a small splash makes coffee richer, while whipping it first gives you a topping for hot chocolate or iced coffee. One tablespoon is about 15 g.

What is the difference between heavy whipping cream and half-and-half?

Half-and-half is much lighter, with 11.5 g fat per 100 g compared with 36 g in heavy whipping cream. It suits coffee and lighter sauces, but it will not whip into peaks.

Source: USDA FoodData Central 170859 · per 100 g · carbohydrate per EU label, fibre excluded