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Also known as: aerosol whipped cream, spray whipped cream, canned whipped cream, whipped dairy topping, instant whipped cream
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It typically lasts until the 'use by' date printed on the bottom of the can, provided it is kept refrigerated.
No, you should never freeze the pressurized canister. Freezing can damage the seal and the propellant mechanism, making it unusable or dangerous.
This usually happens if the can wasn't shaken enough or if it wasn't held completely upside down, causing the propellant to escape without the cream.
No. Pressurized whipped cream is usually made from real dairy cream, while products like Cool Whip are often oil-based vegetable toppings found in tubs.
Freshly whipped heavy cream with sugar, or for a vegan option, whipped coconut cream.
Most standard brands use sugar or corn syrup, though sugar-free versions using artificial sweeteners are available.
Run the nozzle under warm water for a few seconds to melt any dried cream residue, then dry it thoroughly.
No, it contains real dairy and lactose. Look for specifically labeled lactose-free or dairy-free aerosol toppings.
The air bubbles are stabilized by milk fat which melts quickly when exposed to heat, causing the foam structure to collapse.
pressurized whipped cream topping is a versatile ingredient found in cuisines around the world. With 257 calories per 100g and 1.2 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 →Most pressurized whipped cream uses nitrous oxide (N2O) as a propellant and aerating agent.