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Whipping Cream

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Cream that is suitable for whipping has a milk fat content of at least 36 percent. When it is whipped by hand or with an electric mixer, it should double in volume to create a light frothy topping for a variety of desserts. Sugar is often added to whipped cream. It can also be folded into other ingredients, but the ingredients must be cold otherwise the whipped cream will lose its volume and thin out.
Whipping Cream

USDA Nutrition Facts

Whipped cream substitute, dietetic, made from powdered mix (USDA#43268)

Serving Size 1 cup
Calories 100
Protein 0g
Total Fat 6g
Total Carbohydrates 10g
Dietary Fiber 0g
Sugars 10g
Potassium 26mg
Sodium 106mg
Cholesterol 0mg

Cream, whipped, cream topping, pressurized (USDA#01054)

Serving Size 1 cup
Calories 257
Protein 3g
Total Fat 22g
Total Carbohydrates 12g
Dietary Fiber 0g
Sugars 8g
Potassium 147mg
Sodium 130mg
Cholesterol 76mg

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