Heavy cream: weights & conversions
A US cup of heavy cream weighs about 238 g. 100 g is 340 calories and 2.84 g of protein.
Also written as: whipping cream, heavy whipping cream, double cream.
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1 cup of heavy cream is about 238 grams.
Cups to grams
What each measure of heavy cream weighs, from the cup weight above.
| Volume | Grams | Ounces |
|---|---|---|
| 1 cup | 238 g | 8.4 oz |
| 3/4 cup | 179 g | |
| 2/3 cup | 159 g | |
| 1/2 cup | 119 g | |
| 1/3 cup | 79.3 g | |
| 1/4 cup | 59.5 g | |
| 1 tablespoon | 14.9 g | |
| 1 teaspoon | 4.96 g |
Ounces and pounds
The weights an older recipe card is most likely to use.
| Weight | Grams | Ounces |
|---|---|---|
| 1 oz | 28.3 g | |
| 4 oz (1/4 lb) | 113 g | |
| 8 oz (1/2 lb) | 227 g | |
| 1 lb | 454 g | |
| 100 g | 100 g |
Nutrition
Per 100 g of edible portion, transcribed from USDA reference data, and scaled to the measures above.
| Measure | Calories | Protein | Fat | Carbs | Fiber | Sodium |
|---|---|---|---|---|---|---|
| Per 100 g (100 g) | 340 | 2.84 g | 36.1 g | 2.84 g | 0 g | 38 mg |
| Per cup (238 g) | 809 | 6.76 g | 85.9 g | 6.76 g | 0 g | 90 mg |
| Per tablespoon (14.9 g) | 51 | 0.42 g | 5.37 g | 0.42 g | 0 g | 6 mg |
| Per 4 oz (113 g) | 386 | 3.22 g | 40.9 g | 3.22 g | 0 g | 43 mg |
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Cook with heavy creamLeek and Potato SoupRead this free recipe →If you have run out
- Three quarters of a cup of whole milk with a third of a cup of melted butter, for baking — it will not whip.
- Evaporated milk, measure for measure, in a cooked sauce.
Free recipes that use heavy cream
From our starter library — free to read, free to save into your own cookbook.
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- How many grams are in a cup of heavy cream?
- One US cup of heavy cream weighs about 238 g (8.4 oz). A tablespoon is about 14.9 g and a teaspoon about 4.96 g.
- How many cups is 100 g of heavy cream?
- 100 g of heavy cream is about 0.42 cups — near enough to 3/8 of a cup in a measuring cup.
- How many calories are in heavy cream?
- Heavy cream has about 340 calories per 100 g, which works out to roughly 809 calories a cup.
- What can I use instead of heavy cream?
- Three quarters of a cup of whole milk with a third of a cup of melted butter, for baking — it will not whip. Or: Evaporated milk, measure for measure, in a cooked sauce.