Whipping cream
Whipping cream is a dairy cream with a fat content high enough to be whipped into soft or firm peaks, used to top desserts, fill pastries, or fold into mousses and other desserts for lightness. Its fat content, generally lower than double cream but higher than single or light cream, determines how well and how stiffly it can be whipped. Overwhipping can cause it to separate into butter and liquid.
Select an ingredient to see the weight
grams
| Unit | Grams |
|---|---|
| AU cup (250ml) | 235.0 g |
| US cup (240ml) | 225.6 g |
| EU cup (250ml) | 235.0 g |
| AU tablespoon (20ml) | 18.8 g |
| US tablespoon (14.8ml) | 13.9 g |
| Teaspoon (5ml) | 4.7 g |