Whipped cream
Whipped cream; aerated heavy cream sweetened or plain, very low density.
Weigh for toppings or mousses; volume varies with whip level—weight is reliable.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Density source:USDA SR Legacy
Whipped cream — mL → g
| mL | g |
|---|---|
| 10 | 3 |
| 25 | 6 |
| 50 | 13 |
| 75 | 19 |
| 100 | 25 |
| 125 | 32 |
| 150 | 38 |
| 200 | 51 |
| 250 | 63 |
| 500 | 127 |
| 750 | 190 |
| 1000 | 254 |
Whipped cream — g → Cups
| g | Cups |
|---|---|
| 50 | 0.8 |
| 100 | 1.7 |
| 150 | 2.5 |
| 200 | 3.3 |
| 250 | 4.2 |
| 300 | 5.0 |
| 350 | 5.8 |
| 400 | 6.7 |
| 450 | 7.5 |
| 500 | 8.3 |
| 600 | 10.0 |
| 700 | 11.7 |
| 800 | 13.3 |
| 900 | 15.0 |
| 1000 | 16.7 |
Whipped cream — Cup → g
| Cups | g |
|---|---|
| 1/8 cup | 7 |
| 1/4 cup | 15 |
| 1/3 cup | 20 |
| 1/2 cup | 30 |
| 2/3 cup | 40 |
| 3/4 cup | 45 |
| 1 cup | 60 |
| 1 1/2 cups | 90 |
| 2 cups | 120 |
Whipped cream — 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 |
Whipped cream — Tbsp → g
| Tbsp | g |
|---|---|
| 1 | 4 |
| 2 | 8 |
| 3 | 11 |
| 4 | 15 |
| 5 | 19 |
| 6 | 23 |
| 7 | 26 |
| 8 | 30 |
| 9 | 34 |
| 10 | 38 |
| 11 | 41 |
| 12 | 45 |
| 13 | 49 |
| 14 | 53 |
| 15 | 56 |
| 20 | 75 |
| 25 | 94 |
| 30 | 113 |
Whipped cream — Tsp → g
| Tsp | g |
|---|---|
| 1 | 1 |
| 2 | 3 |
| 3 | 4 |
| 4 | 5 |
| 5 | 6 |
| 6 | 8 |
| 7 | 9 |
| 8 | 10 |
| 9 | 11 |
| 10 | 13 |
| 11 | 14 |
| 12 | 15 |
| 13 | 16 |
| 14 | 18 |
| 15 | 19 |
| 20 | 25 |
| 25 | 31 |
| 30 | 38 |
Kitchen Conversion Chart
Cups, tbsp, tsp, mL and oz — all in one printable reference for oils, liquids, dairy and sauces.
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.
Storage & tools
- Refrigerate perishable foods within 2 hours (1 hour if above 32 °C / 90 °F).
- Keep the refrigerator at or below 4 °C (40 °F); cold chain reduces mass loss.
- Cool hot foods in shallow containers so they chill quickly without condensation.
- Use an appliance thermometer to verify fridge and freezer temperatures.
Keep refrigerated; rewhip briefly if it softens.