Know what’s on your plate
Whipped cream
Calories & nutrition facts
aerosol, UHT
Nutrition facts
Per 100 g% DV- Calories 305 kcal —
- Protein 2.1 g 4%
- Carbohydrate 11 g 4%
- Fat 28 g 36%
- Saturated fat 19 g 95%
- Sugars 10 g —
- Sodium 26 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 188 µg 21%
- Vitamin C 0 mg 0%
- Vitamin D 0.4 µg 2%
- Vitamin K 1.9 µg 2%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.07 mg 5%
- Niacin (B3) 0.07 mg 0%
- Pantothenic acid (B5) 0.31 mg 6%
- Vitamin B6 0.04 mg 2%
- Folate (B9) 3 µg 1%
- Vitamin B12 0.29 µg 12%
Minerals
- Calcium 101 mg 8%
- Iron 0.05 mg 0%
- Magnesium 11 mg 3%
- Phosphorus 89 mg 7%
- Potassium 147 mg 3%
- Zinc 0.37 mg 3%
- Copper 0.01 mg 1%
- Manganese 0 mg 0%
- Iodine 11 µg 7%
Similar foods
- Pressurized whipped cream toppingwhipped, cream topping, pressurized257 kcal / 100 g
- Reduced fat whipped creamaerosol, ~18%206 kcal / 100 g
- Whipped cream substitutedry mix, prepared202 kcal / 100 g
- Whipped dairy creamsugar sweetened351 kcal / 100 g
- Whipping cream32% M.F.292 kcal / 100 g
- Cream
- Heavy whipping creamfluid, heavy whipping340 kcal / 100 g
- Reddi Wip whipped toppingfat free149 kcal / 100 g
- Whipped toppingfrozen, low fat224 kcal / 100 g
- Sweetened whipping cream spraysweetened, min. 30 % fat309 kcal / 100 g
Questions about Whipped cream
How do you make whipped cream hold its shape?
Chill the cream, bowl and beaters thoroughly, then whisk until soft peaks form; stop as soon as the cream holds a peak when you lift the whisk. For a firmer topping, whisk in a little icing sugar near the end, but don’t keep beating or it can turn grainy and eventually become butter.
How long does whipped cream keep in the fridge?
Keep it covered and refrigerated, and use homemade whipped cream within a day or two; it may lose volume as it stands. If it separates, gently whisk it again rather than beating it hard.
Can you freeze whipped cream?
Yes. Freeze spoonfuls on a lined tray, then transfer them to a sealed container; use them straight from frozen on hot chocolate or desserts. Thawed whipped cream can lose its smooth, airy texture.
What desserts go well with whipped cream?
Serve it with fruit, crumble, sponge cake, mince pies or hot chocolate. For a classic Eton mess, fold whipped cream through crushed meringue and strawberries just before serving.
Can you use whipped cream in a hot sauce or soup?
It’s better as a finishing touch than as a cooking cream: heat can make whipped cream lose its airy texture. Stir a spoonful into a finished sauce or soup off the heat, or use unwhipped cream while cooking.
Can you whip cream that is not labelled for whipping?
Cream needs enough fat to trap air and hold peaks; double cream whips particularly well. Single cream is too low in fat to whip reliably, so use double cream if you’re making a topping from scratch.
Source: ANSES–Ciqual (France) 19420 · per 100 g · carbohydrate per EU label, fibre excluded
