Whipping cream (30–36% fat)
Energy: ~340 kcal / 100 ml (typical) (planning figure - the product label is the final reference)
How this figure was derived
- Read from
- ~340 kcal / 100 ml (typical)
- Energy density
- 340 kcal / 100 ml
- Basis
- Per 100 ml — a volume. Applying it to a weight would be wrong.
- Example, at 30 ml
- 340 kcal / 100 ml × 30 ml ÷ 100 = ≈ 102 kcal
A planning figure, not a laboratory analysis. It is here so a recipe can be reasoned about, not so it can be declared on a menu.
Shelf life: Sealed: per date on pack. Opened: refrigerate and use within a few days. Whipped: same day, kept refrigerated.
Storage: Cold chain ≤ 4°C on the coldest shelf, not the fridge door; sealed and dated once opened.
- Whipped topping for hot chocolate, frappés and milkshakes
- A cream float on an iced Spanish latte
- Enriching signature drinks and house sauces — always by measure
To whip: cream, bowl and whisk fridge-cold; whip 30–36% cream with a measured spoon of sugar (vanilla optional) to soft peaks — over-whipping turns it grainy, then to butter. In an ISO whipper: fill to the line, charge, chill, label with date and time, use the same day.
High fat (30–36%) — portion toppings as a consistent dollop or whipper burst so calories stay predictable. Dairy allergen.