Know what’s on your plate
Light whipping cream
Calories & nutrition facts
fluid
Nutrition facts
Per 100 g% DV- Calories 292 kcal —
- Protein 2.2 g 4%
- Carbohydrate 3 g 1%
- Fat 31 g 40%
- Saturated fat 19 g 97%
- Fibre 0 g 0%
- Sugars 3 g —
- Sodium 34 mg 1%
- Cholesterol 111 mg 37%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 279 µg 31%
- Vitamin C 0.6 mg 1%
- Vitamin D 0.6 µg 3%
- Vitamin E 0.88 mg 6%
- Vitamin K 2.7 µg 2%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.13 mg 10%
- Niacin (B3) 0.04 mg 0%
- Pantothenic acid (B5) 0.26 mg 5%
- Vitamin B6 0.03 mg 2%
- Folate (B9) 4 µg 1%
- Vitamin B12 0.2 µg 8%
- Choline 16.8 mg 3%
Minerals
- Calcium 69 mg 5%
- Iron 0.03 mg 0%
- Magnesium 7 mg 2%
- Phosphorus 61 mg 5%
- Potassium 97 mg 2%
- Zinc 0.25 mg 2%
- Copper 0.01 mg 1%
- Manganese 0 mg 0%
- Selenium 0.5 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 292 | 2.2 g | 3 g | 31 g |
| 1 × cup, whipped | 120 g | 350 | 2.6 g | 3.6 g | 37 g |
| 1 × cup, fluid (yields 2 cups whipped) | 239 g | 698 | 5.2 g | 7.1 g | 74 g |
| 1 × tbsp | 15 g | 44 | 0.3 g | 0.4 g | 4.6 g |
| 2 × cup, whipped | 240 g | 701 | 5.2 g | 7.1 g | 74 g |
| ½ × cup, whipped | 60 g | 175 | 1.3 g | 1.8 g | 19 g |
| 3 × cup, whipped | 360 g | 1051 | 7.8 g | 11 g | 111 g |
| 4 × cup, whipped | 480 g | 1402 | 10 g | 14 g | 148 g |
Similar foods
- Light cream5% M.F.72 kcal / 100 g
- Heavy whipping creamfluid, heavy whipping340 kcal / 100 g
- Light cooking creamlight101 kcal / 100 g
- Whipping cream32% M.F.292 kcal / 100 g
- Half and half creamfluid, half and half131 kcal / 100 g
- Sweetened whipped whipping cream35% M.F., sweetened, whipped332 kcal / 100 g
- Cream based preparation light5% fat, fluid or thick75 kcal / 100 g
- Whipped creamaerosol, UHT305 kcal / 100 g
- Lowfat half and half creamhalf and half, lowfat72 kcal / 100 g
- Reddi Wip whipped toppingfat free149 kcal / 100 g
Questions about Light whipping cream
How do you whip light whipping cream so it holds its shape?
Chill the cream, bowl and beaters well, then whisk at medium-high speed until soft or firm peaks form, usually in a few minutes. Stop as soon as it holds peaks: it can turn grainy and then into butter if beaten too long.
Can you use light whipping cream in pasta sauce or soup?
Yes. Stir it in near the end and warm gently over low heat; boiling can make a cream sauce split. It adds richness to dishes such as creamy mushroom pasta, but makes a thinner sauce than heavier cream.
What can you use instead of light whipping cream?
For a sauce, light cooking cream or a mixture of milk and a little butter can work, but neither whips into peaks. For a topping, use whipping cream or heavy whipping cream instead; a non-dairy substitute will work only if it is made for whipping.
How is light whipping cream different from heavy whipping cream?
Heavy whipping cream has more fat: 36.1 g per 100 g, compared with 31 g in light whipping cream. Both can be whipped, but heavy whipping cream generally makes firmer peaks that keep their shape for longer.
How should you store light whipping cream after opening?
Keep it covered in the fridge and use it within a few days of opening, or sooner if its packaging says so. Keep it away from the fridge door, where the temperature fluctuates more.
Can you freeze light whipping cream?
You can freeze it, but thawed cream may separate and is less likely to whip well. Freeze small portions for cooking, or freeze piped whipped-cream portions on a tray and transfer them to a covered container once solid.
How much light whipping cream do you need for a topping?
Allow about 30 g of liquid cream per person for a modest topping on fruit, pudding or hot chocolate; it roughly doubles in volume when whipped. Whisk it just before serving for the best texture.
Source: USDA FoodData Central 170858 · per 100 g · carbohydrate per EU label, fibre excluded
