Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. It is used as an ingredient in a variety of desserts, sauces, soups, and more. When a recipe calls for “1 cup of cream,” it is referring to a specific volume measurement of the cream itself. But cream can come in different varieties and fat contents, which affects what exactly that cup contains. Let’s take a closer look at the different types of cream and what constitutes 1 cup.
Heavy cream
Heavy cream, also known as heavy whipping cream, contains 36-40% milk fat. This gives it a thick, rich consistency. One cup of heavy cream is generally considered to be:
- Volume – 1 cup (240 ml)
- Weight – 210-230 grams (7.4-8.1 oz)
- Calories – 819-900 calories
- Fat – 82-99 grams
So 1 standard US cup of heavy cream, which is equal to 240 ml or 16 tablespoons, contains a high amount of fat and calories. This thick, high-fat cream is best used for making whipped cream or thickening and enriching desserts, sauces, and soups.
Light cream
Light cream, also known as coffee cream or table cream, contains 18-30% milk fat. It has a lighter consistency than heavy cream. One cup of light cream is generally considered to be:
- Volume – 1 cup (240 ml)
- Weight – 225-235 grams (7.9-8.3 oz)
- Calories – 398-440 calories
- Fat – 39-51 grams
So while still containing a high fat and calorie content, light cream has a lower fat percentage than heavy cream. Its lighter texture makes it better suited for pouring over desserts or adding to coffee rather than whipping.
Whipping cream
Whipping cream typically contains 30-36% milk fat, right in between heavy and light cream. One cup of whipping cream is generally considered to be:
- Volume – 1 cup (240 ml)
- Weight – 232-240 grams (8.2-8.5 oz)
- Calories – 675-700 calories
- Fat – 73-84 grams
As the name implies, whipping cream is ideal for whipping up fluffy cream. The slightly lower fat content than heavy cream allows it to whip up to greater volumes. It can be used as a topping or filling for cakes, pies, and other desserts.
Half and half
Half and half is a blend of equal parts whole milk and light cream. It contains 10-18% milk fat. One cup of half and half is generally considered to be:
- Volume – 1 cup (240 ml)
- Weight – 225-235 grams (7.9-8.3 oz)
- Calories – 199-216 calories
- Fat – 20-24 grams
The lower fat content of half and half gives it a lighter consistency suitable for cream soups or summery desserts. It can be used similarly to light cream.
Non-dairy cream substitutes
For those who cannot consume dairy or choose not to, there are a variety of non-dairy products that can be substituted for cream. Some common options include:
- Coconut cream – Thick, fatty cream made from coconut milk. 1 cup contains 550 calories and 57g fat.
- Cashew cream – Made from a blend of cashew nuts and water. 1 cup contains 130 calories and 9g fat.
- Soy creamer – Made from soybeans, often contains added sugars and oils. 1 cup contains 60-100 calories and 2-5g fat.
- Nut milks – Blended nuts and water, not naturally creamy. Often contain thickeners and emulsifiers to achieve creaminess.
When substituting for dairy cream, pay attention to the fat and calorie content to achieve the appropriate richness and texture. Cashew cream or thick coconut cream are closest to heavy cream, while lighter soy creamers replicate light cream.
Nutrition Information
The nutrition content of cream can vary based on the specific brand and fat percentage. But in general, 1 cup of the various types of cream contains:
| Type of Cream | Fat | Calories |
|---|---|---|
| Heavy cream | 82-99g | 819-900 |
| Light cream | 39-51g | 398-440 |
| Whipping cream | 73-84g | 675-700 |
| Half and half | 20-24g | 199-216 |
As you can see, heavy cream contains the most fat and calories by far, while half and half contains the least. So the type of cream used can significantly affect the nutrition profile of a recipe or dish.
Common Uses
The richness and fat content of different cream varieties affect how they are commonly used in cooking and baking:
- Heavy cream – Adding richness and body to sauces, soups, ice cream, custards, whipped cream
- Light cream – Adding richness and texture without overwhelming heaviness, good for coffee, pouring over desserts, lighter sauces
- Whipping cream – Whipping to soft or stiff peaks for toppings and fillings, folding into mousses
- Half and half – Adding creamy flavor without heavy texture, good for chowders and baked goods
Non-dairy substitutes can typically be used in similar applications to their dairy counterparts. But keep in mind coconut and cashew creams will be thicker while soy creamers have a thinner consistency.
Whipped Cream
One of the most popular uses for heavy cream and whipping cream is whipping it to make whipped cream. The high fat content allows the cream to incorporate air and hold its shape when whipped. To make 1 cup of whipped cream:
- Start with 1 cup chilled heavy whipping cream or whipping cream. Cold cream whips better.
- Whip the cream using a hand or stand mixer until soft peaks form. Do not overbeat.
- Add 1-2 tablespoons granulated sugar and 1/2 teaspoon vanilla extract if desired. Whip briefly to incorporate.
- Refrigerate until ready to use. Top pies, cakes, waffles, hot chocolate and more.
Different cream varieties can yield different whipped cream consistencies:
- Heavy cream – Denser, more stable whipped cream
- Whipping cream – Light, billowy whipped cream
- Light cream – Soft whipped cream, less stable
So the type you use depends on the application and your desired whipped cream texture. Stabilizers like gelatin can be added to help maintain the whipped structure longer.
Storage
Cream is highly perishable due to its dairy content. Different varieties also have varied storage needs:
- Heavy cream – 5 to 7 days refrigerated past printed date, several months frozen.
- Light cream – 7 to 10 days refrigerated, several months frozen.
- Whipping cream – 5 to 7 days refrigerated, 6 months frozen.
- Half and half – 7 to 10 days refrigerated, 3 to 4 months frozen.
For best quality and freshness, use refrigerated cream within 5-10 days of opening. Unopened, frozen cream that has been thawed can keep 1 to 2 days refrigerated.
Proper storage helps prevent cream from curdling or developing off-flavors. Signs of spoiled cream include sour smell, lumpy texture, and yellowish color. Discard any spoiled cream.
Key Takeaways
- 1 cup of cream refers to a volume measurement of 240ml. But fat percentage varies based on cream type.
- Heavy cream contains 36-40% fat while half and half contains just 10-18% fat.
- Heavy cream adds rich texture and body. Light cream provides creaminess without heaviness.
- Non-dairy alternatives like coconut cream can sub for dairy cream.
- Whipping cream incorporates air to form whipped cream.
- Refrigerate cream, tightly sealed, for 5-10 days. Freeze for longer storage.
So in summary, “1 cup of cream” refers to a standard volume amount but results in varying amounts of fat and calories depending on whether you use heavy cream, whipping cream, light cream, or half and half. Each type brings unique properties based on fat content, resulting in different culinary uses. But no matter what variety you use, proper storage is key to fresh, flavorful results.
