Cream, Fluid, Heavy Whipping

Quick convert

Ingredient

US cup = 236.588 mL
1 tbsp = 14.787 mL
1 tsp = 4.929 mL

Cream, Fluid, Heavy Whipping — Cup → g

Cups	g
1/8 cup	15
1/4 cup	30
1/3 cup	40
1/2 cup	60
2/3 cup	80
3/4 cup	90
1 cup	120
1 1/2 cups	180
2 cups	240

Cream, Fluid, Heavy Whipping — Tbsp → g

Tbsp	g
1	7
2	15
3	22
4	30
5	37
6	45
7	52
8	60
9	67
10	75
11	82
12	90
13	97
14	105
15	112
20	150
25	187
30	225

Cream, Fluid, Heavy Whipping — g → Cups

g	Cups
50	0.4
100	0.8
150	1.3
200	1.7
250	2.1
300	2.5
350	2.9
400	3.3
450	3.8
500	4.2
600	5.0
700	5.8
800	6.7
900	7.5
1000	8.3

Cream, Fluid, Heavy Whipping — mL → g

mL	g
10	5
25	13
50	25
75	38
100	51
125	63
150	76
200	101
250	127
500	254
750	380
1000	507

Cream, Fluid, Heavy Whipping — Tsp → g

Tsp	g
1	2
2	5
3	7
4	10
5	12
6	15
7	17
8	20
9	22
10	25
11	27
12	30
13	32
14	35
15	37
20	50
25	62
30	75

Cream, Fluid, Heavy Whipping — oz → g

oz	g
1	28
2	57
3	85
4	113
5	142
8	227
10	283
12	340
15	425
20	567
25	709
30	850
40	1134
50	1417

Kitchen Conversion Chart

Cups, tbsp, tsp, mL and oz — all in one printable reference for oils, liquids, dairy and sauces.

See the Kitchen Chart

Dairy specifics

Dairy products (milk, cream, yogurt, cheese) have different fat and water percentages. Volume hides these differences; weight keeps sauces, batters, and doughs consistent.

Fat content shifts density; pick the correct milk/cream/fat level if variants exist.
For cheese, shredded vs grated vs cubed changes volume—prefer grams.

Does fat percentage matter?Yes. A cup of heavy cream is heavier than milk; swapping without weight alters richness and texture.

Tbsp	g
1	7
2	15
3	22
4	30
5	37
6	45
7	52
8	60
9	67
10	75
11	82
12	90
13	97
14	105
15	112
20	150
25	187
30	225

Tsp	g
1	2
2	5
3	7
4	10
5	12
6	15
7	17
8	20
9	22
10	25
11	27
12	30
13	32
14	35
15	37
20	50
25	62
30	75

Tbsp	g
1	7
2	15
3	22
4	30
5	37
6	45
7	52
8	60
9	67
10	75
11	82
12	90
13	97
14	105
15	112
20	150
25	187
30	225

Tsp	g
1	2
2	5
3	7
4	10
5	12
6	15
7	17
8	20
9	22
10	25
11	27
12	30
13	32
14	35
15	37
20	50
25	62
30	75