Know what’s on your plate
Whipping cream
Calories & nutrition facts
32% M.F.
Nutrition facts
Per 100 g% DV- Calories 292 kcal —
- Protein 2.1 g 4%
- Carbohydrate 3 g 1%
- Fat 32 g 41%
- Saturated fat 20 g 100%
- Fibre 0 g 0%
- Sugars 3 g —
- Sodium 34 mg 1%
- Cholesterol 116 mg 39%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 318 µg 35%
- Vitamin C 0.6 mg 1%
- Vitamin D 0.78 µg 4%
- Vitamin E 0.91 mg 6%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.12 mg 9%
- 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%
Similar foods
- Heavy whipping creamfluid, heavy whipping340 kcal / 100 g
- Light whipping creamfluid292 kcal / 100 g
- Sweetened whipped whipping cream35% M.F., sweetened, whipped332 kcal / 100 g
- Whipping cream milk and vegetable mixture30% fat294 kcal / 100 g
- Cream9 % fat111 kcal / 100 g
- Whipped creamaerosol, UHT305 kcal / 100 g
- Whipped dairy creamsugar sweetened351 kcal / 100 g
- Table cream(cooking, country style), 15% M.F.154 kcal / 100 g
- Light cream5% M.F.72 kcal / 100 g
- Double cream50 % fat467 kcal / 100 g
Questions about Whipping cream
How do you whip whipping cream so it holds its shape?
Chill the cream, bowl and beaters well, then whisk at medium speed until soft or firm peaks form, usually in a few minutes. Stop as soon as it holds the shape you want; a warm bowl makes it harder to whip.
Why has my whipping cream turned grainy?
It has probably been whisked too long: the fat clumps together and the cream begins turning into butter. If it is only slightly grainy, gently fold in a little cold, unwhipped cream; once it has separated clearly, use it as butter instead.
Can you cook with whipping cream in a sauce?
Yes. Stir it into the sauce over a gentle heat and avoid a hard boil, especially if the sauce contains wine, lemon or tomatoes, which can make cream split. It also works in soups, pasta sauces and creamy bakes.
How should you store whipping cream after opening it?
Keep it covered in the fridge and return it promptly after pouring. Use it within the time stated on the pack, and discard it if it smells sour or has an unusual texture.
Can you freeze whipping cream?
You can freeze it, but thawed cream may separate and may not whip as smoothly. Freeze it in a sealed container, thaw it slowly in the fridge, then whisk it well and use it in cooked dishes or drinks.
What can you use instead of whipping cream?
For a topping, use double cream and whip it; it is richer and can become firm quickly, so watch it closely. For a sauce, crème fraîche can work, but its tangy flavour is noticeable and it is not a like-for-like choice for whipped toppings.
What is the difference between whipping cream and whipped cream?
Whipping cream is the pourable cream before whisking; whipped cream is the aerated topping made from it. Whipped cream may also be sweetened, so taste it before adding sugar to a dessert.
What desserts go well with whipping cream?
Whip it to soft peaks for pavlova, scones with fruit, trifles or hot chocolate. For layering in a cake or piping onto tarts, whisk it to firmer peaks so it keeps its shape.
Source: Canadian Nutrient File 137 · per 100 g · carbohydrate per EU label, fibre excluded
