Cream, fluid, heavy whipping
Whole food · Dairy and Egg Products
Photo: Wikipedia
Heavy whipping cream is a rich, liquid dairy product with a velvety texture and a clean, sweet milk flavor. It contains about 36% milk fat, which gives it a luxurious mouthfeel and allows it to be whipped into stiff peaks. Nutritionally, it is a dense source of calories and fat, providing very little protein or carbohydrates.
💚 Why it's loved
People adore it for its unparalleled ability to transform dishes with a luxurious, creamy richness and its versatility in both sweet and savory cooking. It's the foundation of countless classic desserts and sauces, embodying comfort and indulgence.
⚠️ Watch-outs & how to enjoy it better
Its very high saturated fat and calorie content make it a food to enjoy in moderation, especially for those monitoring heart health or weight. To counteract this, use it as a flavor enhancer rather than a base, whip it to increase volume with less product, or opt for lower-fat dairy alternatives in everyday cooking.
Key benefits
- Excellent source of fat-soluble vitamins A and D.
- Provides conjugated linoleic acid (CLA), a type of fatty acid.
- Can be a useful calorie-dense food for those needing to increase intake.
- High fat content promotes satiety and fullness.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
To successfully whip cream, the cream, bowl, and beaters should all be very cold; the fat globules need to be solid to trap air bubbles. Warm cream will not hold its shape.
Full nutrition (scales with serving)
| Water | 57.7 g |
| Energy | 340 kcal |
| Energy | 1424 kj |
| Protein | 2.8 g |
| Total lipid (fat) | 36.1 g |
| Ash | 0.53 g |
| Carbohydrate, by difference | 2.8 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 2.9 g |
| Sucrose | 0.00 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 2.9 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Calcium, Ca | 66.0 mg |
| Iron, Fe | 0.10 mg |
| Magnesium, Mg | 7.0 mg |
| Phosphorus, P | 58.0 mg |
| Potassium, K | 95.0 mg |
| Sodium, Na | 27.0 mg |
| Zinc, Zn | 0.24 mg |
| Copper, Cu | 0.01 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 3.0 ug |
| Fluoride, F | 3.0 ug |
| Vitamin C, total ascorbic acid | 0.60 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.19 mg |
| Niacin | 0.06 mg |
| Pantothenic acid | 0.49 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Choline, total | 16.8 mg |
| Vitamin B-12 | 0.16 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 411 ug |
| Retinol | 405 ug |
| Carotene, beta | 72.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 1470 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.92 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.24 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.09 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 63.0 iu |
| Vitamin D (D2 + D3) | 1.6 ug |
| Vitamin D2 (ergocalciferol) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 1.6 ug |
| Vitamin K (phylloquinone) | 3.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 23.0 g |
| SFA 4:0 | 0.73 g |
| SFA 6:0 | 0.61 g |
| SFA 8:0 | 0.38 g |
| SFA 10:0 | 0.91 g |
| SFA 12:0 | 1.1 g |
| SFA 14:0 | 3.3 g |
| SFA 15:0 | 0.35 g |
| SFA 16:0 | 9.3 g |
| SFA 17:0 | 0.21 g |
| SFA 18:0 | 3.6 g |
| SFA 20:0 | 0.05 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 9.1 g |
| MUFA 14:1 | 0.34 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.66 g |
| MUFA 16:1 c | 0.55 g |
| MUFA 17:1 | 0.07 g |
| MUFA 18:1 | 8.0 g |
| MUFA 18:1 c | 7.1 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 1.6 g |
| PUFA 18:2 | 1.3 g |
| PUFA 18:2 n-6 c,c | 0.87 g |
| PUFA 18:2 CLAs | 0.19 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.12 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.04 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.04 g |
| PUFA 20:4 | 0.06 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:4 | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 1.2 g |
| Fatty acids, total trans-monoenoic | 1.0 g |
| TFA 16:1 t | 0.11 g |
| TFA 18:1 t | 0.89 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.23 g |
| Fatty acids, total trans-polyenoic | 0.24 g |
| Cholesterol | 113 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.07 g |
| Threonine | 0.13 g |
| Isoleucine | 0.15 g |
| Leucine | 0.23 g |
| Lysine | 0.12 g |
| Methionine | 0.07 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.13 g |
| Tyrosine | 0.13 g |
| Valine | 0.17 g |
| Arginine | 0.07 g |
| Histidine | 0.07 g |
| Alanine | 0.09 g |
| Aspartic acid | 0.21 g |
| Glutamic acid | 0.57 g |
| Glycine | 0.07 g |
| Proline | 0.30 g |
| Serine | 0.09 g |
FAQ
What's the difference between heavy cream, heavy whipping cream, and whipping cream?
In the U.S., 'heavy cream' and 'heavy whipping cream' are essentially the same, both containing at least 36% milk fat. 'Whipping cream' has a slightly lower fat content (30-35%) and may not whip as stiffly.
Can I use heavy whipping cream as a substitute for milk?
It's not a direct substitute due to its high fat content. Using it 1:1 would make dishes extremely rich and may cause curdling in acidic recipes. You can dilute it with water or milk (e.g., 3/4 cup cream + 1/4 cup milk) to approximate whole milk.
Why does my cream sometimes turn to butter when I whip it?
You've whipped it past the stiff peak stage. The fat globules have fully clumped together, separating from the liquid buttermilk. This is actually how butter is made!