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.

USDA Nutrition Facts

Serving Size1 cup
Calories257
Protein3g
Total Fat22g
Total Carbohydrates12g
Dietary Fiber0g
Sugars8g
Potassium147mg
Sodium130mg
Cholesterol76mg
Serving Size1 cup
Calories100
Protein0g
Total Fat6g
Total Carbohydrates10g
Dietary Fiber0g
Sugars10g
Potassium26mg
Sodium106mg
Cholesterol0mg

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