Cream, whipped
Common food
Photo: Wikipedia
Whipped cream is air-incorporated heavy cream, transformed into a light, voluminous foam with a rich, buttery flavor and a soft, pillowy texture that melts instantly on the tongue. It's a decadent, high-fat dairy product with a minimal protein and carbohydrate profile, making it a pure indulgence.
Calorie split: 2% protein · 11% carbs · 87% fat
↓ Full nutrition💚 Why it's loved
People love it for its luxurious, cloud-like texture and its ability to instantly elevate desserts and beverages with a cool, creamy richness. Its versatility makes it a staple from home kitchens to professional pastry shops.
⚠️ Watch-outs & how to enjoy it better
Its very high fat and calorie density can contribute to weight gain if consumed excessively, and its lack of fiber offers no satiety. For those monitoring blood sugar, it's often paired with sugary foods; counteract this by using unsweetened whipped cream or pairing it with high-fiber berries.
Key benefits
- Excellent source of fat-soluble vitamins A and D.
- Provides quick energy from its high fat content.
- Enhances the palatability and texture of other foods.
- A versatile base for both sweet and savory culinary applications.
- Can be a source of conjugated linoleic acid (CLA) from grass-fed dairy.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The process of whipping cream creates a stable foam because the fat globules in the cream form a network that traps air bubbles; adding a tiny amount of sugar or vanilla stabilizes this structure further.
Full nutrition (USDA data · scales with serving)
| Water | 54.7 g |
| Energy | 346 kcal |
| Protein | 1.9 g |
| Total lipid (fat) | 33.5 g |
| Carbohydrate, by difference | 9.5 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 8.6 g |
| Calcium, Ca | 57.0 mg |
| Iron, Fe | 0.00 mg |
| Magnesium, Mg | 6.0 mg |
| Phosphorus, P | 54.0 mg |
| Potassium, K | 91.0 mg |
| Sodium, Na | 20.0 mg |
| Zinc, Zn | 0.21 mg |
| Copper, Cu | 0.00 mg |
| Selenium, Se | 2.9 ug |
| Vitamin C, total ascorbic acid | 0.60 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.18 mg |
| Niacin | 0.06 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Choline, total | 15.8 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 308 ug |
| Retinol | 308 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.86 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 1.5 ug |
| Vitamin K (phylloquinone) | 3.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 19.2 g |
| SFA 4:0 | 0.69 g |
| SFA 6:0 | 0.57 g |
| SFA 8:0 | 0.36 g |
| SFA 10:0 | 0.85 g |
| SFA 12:0 | 1.0 g |
| SFA 14:0 | 3.2 g |
| SFA 16:0 | 8.8 g |
| SFA 18:0 | 3.0 g |
| Fatty acids, total monounsaturated | 6.9 g |
| MUFA 16:1 | 0.62 g |
| MUFA 18:1 | 7.5 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.5 g |
| PUFA 18:2 | 0.70 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.06 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 97.0 mg |
Amino acid profile (per 100g)
Estimated from Cream, fluid, light (coffee cream or table cream) — USDA does not publish this profile for Cream.
| Tryptophan | 0.07 g |
| Threonine | 0.13 g |
| Isoleucine | 0.15 g |
| Leucine | 0.24 g |
| Lysine | 0.13 g |
| Methionine | 0.07 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.14 g |
| Tyrosine | 0.14 g |
| Valine | 0.18 g |
| Arginine | 0.07 g |
| Histidine | 0.07 g |
| Alanine | 0.09 g |
| Aspartic acid | 0.22 g |
| Glutamic acid | 0.59 g |
| Glycine | 0.07 g |
| Proline | 0.31 g |
| Serine | 0.10 g |
FAQ
What's the difference between whipped cream and whipped topping?
Whipped cream is made from dairy cream (at least 30% milk fat) and is a natural product. Whipped topping (like Cool Whip) is often made from vegetable oils, water, sugar, and stabilizers, making it a non-dairy, processed alternative.
Can I make whipped cream ahead of time?
Freshly whipped cream will begin to deflate and weep liquid after a few hours. For best results, whip it just before serving. You can stabilize it with a small amount of cornstarch, powdered sugar, or gelatin to hold its shape longer.
Is whipped cream gluten-free?
Pure whipped cream made from cream, sugar, and vanilla is naturally gluten-free. However, always check pre-made or stabilized whipped products for additives that might contain gluten.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.46 kcal/g · 2% calories from protein · 0.0 g fiber · 8.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.22 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.