Whipping Cream
Resources > Food > Dairy > Creams > Whipping Cream

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Milk that is left standing 24 hours or longer can produce Cream with enough butter fat that it thickens to a splendid froth when whipped, by hand or with a mixer.

Commercial canned Whipped Cream and some Whipping Creams, often have additives, like Carageenan (natural and vegetarian made from red seaweed ) to help stabilize and thicken the cream. If you don't want the stabilizers in your diet, hand whipping cream is a good, quick choice.

Whipping Cream can also be known as "light whipping cream," and by law, must have at least 30% butter fat, but less than 36% butter fat. In normal home use quantities, mixing both Whipping Cream (36%) and Heavy Cream (40-41%) together can create a good result. Heavy Cream can always be used in place of Whipping Cream to make a slightly richer, thicker whipped cream.

Culinary Uses

Smart Kitchen teaches how to make scratch Whipped Cream and Chantilly Cream in Beginner Lesson 5: Topic 3: Dairy: Exercise 4: Whipped Cream & Chantilly Cream.

Nutritional Value USDA
Amount Per 100g
Calories 345
%Daily Value*
Total Fat 37g
Saturated Fat 23g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 137mg
Sodium 38mg
Potassium 75mg
Total Carbohydrate 2g
Dietary Fiber 0g
Sugars 2g
Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Gluten Free


Low Fat


Low Calorie