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Also known as: whipped cream topping
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Pressurized whipped cream is primarily a source of fat and sugar, providing quick energy. While it contains small amounts of calcium and vitamin A from the dairy cream, it's high in calories and saturated fat. It's best enjoyed in moderation as an occasional treat rather than a staple food.
Approximately 100g of pressurized whipped cream contains about 257 calories and 12.49g of carbohydrates, largely from sugar. A typical serving (e.g., 2 tablespoons or 15g) would have significantly fewer calories and carbs, around 38 calories and 1.8g carbs.
Due to its high calorie and fat content, pressurized whipped cream is generally not considered beneficial for weight loss when consumed regularly or in large amounts. While it can improve the palatability of healthier foods, its caloric density means it should be used sparingly if you are managing your weight.
No, traditional pressurized whipped cream is not vegan. It is made from dairy cream, which comes from animal milk. There are, however, vegan alternatives available made from coconut cream or other plant-based ingredients.
No, standard pressurized whipped cream is not lactose-free as it is made from dairy cream, which naturally contains lactose. People with lactose intolerance should avoid it or seek out specific lactose-free or plant-based whipped cream alternatives.
Diabetics can consume pressurized whipped cream in very small, controlled portions, but it's important to be mindful of its sugar and carbohydrate content. It can cause a spike in blood sugar, so it's best to consult with a healthcare professional or registered dietitian for personalized dietary advice.
pressurized whipped cream topping is a versatile ingredient found in cuisines around the world. With 257 calories per 100g and 3.2 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 0 recipes featuring pressurized whipped cream topping with step-by-step instructions.
Browse recipes →Pressurized whipped cream is primarily used as a topping for desserts, beverages, and fruits. It adds a light, creamy texture and sweet flavor to items like pies, cakes, hot chocolate, coffee, and fresh berries.
Pressurized whipped cream is generally not suitable for baking or cooking applications that involve heat. Its light, airy structure will collapse when exposed to heat, and it's designed as a cold topping. For baking, you would typically use heavy cream that you whip yourself or a stabilized whipped cream.
Pressurized whipped cream should always be stored in the refrigerator, even before opening. Ensure the can is kept upright to maintain pressure and prevent clogging. Do not freeze the can, as this can damage the propellant system and alter the cream's texture.
Once opened, pressurized whipped cream typically lasts for about 1-2 weeks in the refrigerator, provided it's stored properly and the nozzle is kept clean. Always check the "best by" date on the can and discard if it smells off or the texture changes.