Know what’s on your plate
Whipping cream
Calories & nutrition facts
35% M.F.
Nutrition facts
Per 100 g% DV- Calories 328 kcal —
- Protein 2.1 g 4%
- Carbohydrate 2.9 g 1%
- Fat 35 g 45%
- Saturated fat 22 g 109%
- Fibre 0 g 0%
- Sugars 2.8 g —
- Sodium 36 mg 2%
- Cholesterol 128 mg 43%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 411 µg 46%
- Vitamin C 0.59 mg 1%
- Vitamin D 0.86 µg 4%
- Vitamin E 1 mg 7%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.11 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 0.18 µg 8%
- Choline 16.8 mg 3%
Minerals
- Calcium 66.3 mg 5%
- Iron 0.03 mg 0%
- Magnesium 7 mg 2%
- Phosphorus 61.5 mg 5%
- Potassium 82.2 mg 2%
- Zinc 0.24 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
- Cream9 % fat111 kcal / 100 g
- Double cream50 % fat467 kcal / 100 g
- Light cream5% M.F.72 kcal / 100 g
- Whipped creamaerosol, UHT305 kcal / 100 g
- Table cream(cooking, country style), 15% M.F.154 kcal / 100 g
- Cooking cream15% fat164 kcal / 100 g
- Dairy creamnot further defined350 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 until it forms soft or firm peaks; stop as soon as it holds the shape you want, or it can turn grainy and become butter. Whipping cream needs enough fat to trap air, so very warm cream may not whip properly.
Can you use whipping cream in sauces and soups?
Yes. Stir it into a sauce or soup near the end of cooking and warm it gently; a hard boil can make it split, especially in an acidic sauce. It also enriches pasta sauces, gratins and creamy vegetable soups.
How long does whipping cream last after opening?
Keep it covered in the fridge and use it within the time stated on the pack; discard it if it smells sour or develops an unusual texture. Freeze leftover cream in small portions for cooking, though thawed cream may not whip smoothly.
Can you freeze whipping cream?
You can freeze it, but thawed cream may separate and is usually better for cooking than whipping. For desserts, whip it first, spoon or pipe portions onto a tray, freeze until firm, then store them in a sealed container.
What can you use instead of whipping cream?
For a sauce or soup, use cooking cream or crème fraîche; they add creaminess but do not whip like whipping cream. For a dairy-free topping, chilled coconut cream can be whipped, though it brings a distinct coconut flavour.
What is the difference between whipping cream and heavy whipping cream?
The names refer to cream intended for whipping, but fat content and naming conventions differ between products and regions. This whipping cream has 35 g of fat per 100 g; a listed heavy whipping cream has 36.1 g per 100 g.
What is whipping cream good with?
Whip it to top fruit, pavlova, scones or hot chocolate, or fold it into mousse and trifles. For a savoury use, add unwhipped cream to mushroom sauce or a potato gratin.
Does whipping cream provide much vitamin A?
It is high in vitamin A: a 100 g portion contains 411 µg. A spoonful used in coffee or on pudding is much smaller than that portion.
Source: Canadian Nutrient File 138 · per 100 g · carbohydrate per EU label, fibre excluded
