38 kcal P 1.44g C 7.14g F 0.4g
🥚 Dairy and Egg Products
Calories in Cream, heavy
Its exceptionally high fat content prevents curdling in acidic environments, making it a natural culinary stabilizer.
344 kcal
What makes cream so powerful?
Heavy cream must contain at least 36% milkfat in the United States. This specific fat threshold is what allows it to trap air when whipped, transforming a liquid into a stable foam. The fat globules in the cream partially coalesce during whipping, forming a structural network that traps air bubbles and water. If the fat content is too low, as in light cream, the network is too weak to hold the air, and the cream will never stiffen. Historically, before the invention of mechanical centrifuges in the late 19th century, cream was separated from milk simply by letting it sit so the lighter fat globules could rise to the top—a process that took hours or even days. The invention of the centrifugal cream separator by Gustaf de Laval in 1878 revolutionized dairy farming by mechanically spinning milk to instantly separate the cream, drastically increasing yield and consistency. Today, heavy cream remains a staple not just for its richness, but because its specific lipid concentration makes it uniquely suited for both emulsification and aeration in cooking and baking.
Minimum 36% milkfat
U.S. standards require heavy cream to contain at least 36% milkfat to ensure it can be whipped into stable peaks.
Mechanical cream separation
Gustaf de Laval's 1878 centrifugal separator revolutionized dairies by spinning milk to instantly isolate cream.
Acid-resistant emulsifier
The high fat concentration prevents the dairy proteins from curdling when exposed to acidic ingredients like tomatoes or wine.
💡 When & how to use it
When cooking acidic dishes like tomato sauces or pan reductions with wine, finish with a splash of heavy cream to stabilize the sauce and prevent curdling. To whip successfully, chill both the cream and your mixing bowl beforehand; cold fat globules coalesce more efficiently to trap air. Store heavy cream in the coldest part of your refrigerator and use within a week of opening, as its high fat content can readily absorb off-flavors from nearby foods.
Calories by Serving Size
100g
344 kcal
P 2.02g C 3.8g F 35.6g
1 RACC (15g)
52 kcal
P 0.3g C 0.6g F 5.3g
200g
688 kcal
P 4g C 7.6g F 71.2g
50g
172 kcal
P 1g C 1.9g F 17.8g
Full Nutrition Facts
Per 100g — daily values based on a 2,000 calorie diet
Nutrition Facts
Serving size: 100g
Calories 344
% Daily Value*
Total Fat 35.6g 46%
Saturated Fat 20.4g 102%
Cholesterol 103mg 34%
Sodium 20.6mg 1%
Total Carbohydrate 3.8g 1%
Protein 2.02g 4%
Calcium 61.2mg 5%
Iron 0mg 0%
Potassium 96.9mg 2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How does Cream fit your daily goals?
69 min
Walking to burn 344 kcal
17%
of 2,000 kcal daily goal
2.02g
protein (4% of daily 50g)
6
servings until 2,000 kcal
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Frequently Asked Questions
How many calories are in Cream, heavy?
Cream, heavy contains 344 calories per 100g. A standard serving of 1 RACC (15g) provides 52 calories. It is relatively calorie-dense, so portion control is important.
How much protein does Cream, heavy have?
Cream, heavy provides 2.02g of protein per 100g, which is 4% of the 50g daily recommended value. It is not a primary protein source.
How many carbs are in Cream, heavy?
Cream, heavy contains 3.8g of carbohydrates per 100g .
Is Cream, heavy good for weight loss?
Cream, heavy has 344 kcal per 100g, so portions need to be monitored on a weight-loss diet. Use CalRay to track your intake accurately.
How do I track Cream, heavy calories accurately?
The easiest way to track cream is with CalRay. Simply snap a photo of your meal and the AI will automatically identify the food and calculate calories and macros based on the estimated portion size — no manual lookup required. You can also search by name and adjust gram weight manually.
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