milk cream
Also known as: fresh cream, malai
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Also known as: fresh cream, malai
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Milk cream is a rich source of fat-soluble vitamins (A, D, E, K) and provides concentrated energy. It also contains calcium and phosphorus for bone health. However, due to its high fat and calorie content, it should be consumed in moderation as part of a balanced diet.
Per 100g, milk cream typically contains around 345 calories, 2.2g of protein, 3.2g of carbohydrates, and a significant 36.1g of fat. It's primarily a source of dietary fat and energy.
Due to its high calorie and fat content, milk cream is generally not considered ideal for weight loss. While it can provide satiety, excessive consumption can easily lead to a calorie surplus, hindering weight loss efforts.
No, milk cream is not vegan. It is a dairy product derived from animal milk, making it unsuitable for a vegan diet.
No, milk cream is not lactose-free. As a dairy product, it contains lactose, the natural sugar found in milk. Individuals with lactose intolerance may experience digestive discomfort.
Yes, milk cream can be keto-friendly. It is high in fat and very low in carbohydrates, making it suitable for ketogenic diets where the goal is to consume high fat, moderate protein, and very low carbs.
Milk cream is incredibly versatile in cooking. It's widely used to enrich sauces, soups, and stews, add richness to desserts like custards and ice cream, and is a key ingredient in whipped cream for toppings.
milk cream is a versatile ingredient found in cuisines around the world. With 345 calories per 100g and 2.2 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 10 recipes featuring milk cream with step-by-step instructions.
Browse recipes →Yes, milk cream can be whipped, especially varieties with a higher fat content (like heavy cream or whipping cream). The fat globules in the cream trap air, creating a light, airy foam perfect for desserts and garnishes.
Milk cream should always be stored in the refrigerator at or below 40°F (4°C). Keep it in its original, tightly sealed container to prevent absorption of odors and extend its shelf life, typically up to a week after opening.
Yes, you can freeze milk cream, but its texture may change upon thawing, becoming slightly grainy or separated. It's best used in cooked dishes like soups or sauces after freezing, rather than for whipping or fresh applications.
