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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Heavy whipping cream is a concentrated source of energy and fat-soluble vitamins like A, D, E, and K, which are vital for vision, bone health, and immune function. However, it is very high in calories and saturated fat, so it should be consumed in moderation as part of a balanced diet. It can increase satiety and add richness to meals.
Per 100g, heavy whipping cream contains approximately 340 calories, 2.84g of protein, 2.84g of carbohydrates, and 36.08g of fat. It provides a significant amount of dairy fat and fat-soluble vitamins, but is low in protein and carbs.
While heavy whipping cream's high fat content can promote satiety, potentially helping with portion control, its high calorie density means it can easily contribute to a caloric surplus if not consumed carefully. It's not typically recommended as a primary food for weight loss due to its calorie count, but can be used sparingly to enhance flavor and satisfaction.
Yes, heavy whipping cream is very keto-friendly. With only 2.84g of carbohydrates per 100g and a high fat content (36.08g per 100g), it fits well into ketogenic diets to add fat and richness without significantly impacting carb intake.
No, heavy whipping cream is not lactose-free. As a dairy product, it contains lactose, though the amount can be lower than in milk due to its high fat content. Individuals with severe lactose intolerance may still experience symptoms.
No, heavy whipping cream is not vegan. It is a dairy product made from cow's milk and therefore contains animal products. There are many plant-based alternatives available for vegan diets.
heavy whipping cream is a versatile ingredient found in cuisines around the world. With 340 calories per 100g and 2.84 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the dairy category with complete nutrition information.
View all dairy →Discover 5 recipes featuring heavy whipping cream with step-by-step instructions.
Browse recipes →In the United States, 'heavy cream' and 'heavy whipping cream' are essentially the same product, both containing at least 36% milk fat. The terms are often used interchangeably. 'Light whipping cream' has a lower fat content, typically 30-35%.
To properly whip heavy cream, ensure both the cream and your mixing bowl and whisk attachments are very cold. Use a stand mixer or hand mixer on medium-high speed, gradually increasing speed, until soft or stiff peaks form. Be careful not to over-whip, or it will turn into butter.
Heavy whipping cream should always be stored in the refrigerator at 40°F (4°C) or below. Keep it in its original, tightly sealed container to prevent absorption of odors and maintain freshness. Do not store it in the refrigerator door, as temperatures fluctuate there.
Yes, you can freeze heavy whipping cream, but its texture may change slightly upon thawing, becoming a bit grainy. It's best to freeze it in an airtight container or in ice cube trays for individual portions. Thaw it in the refrigerator and use it primarily for cooking or baking, as it may not whip as well after freezing.