Category
Desserts
Powdered, whipped, and frozen desserts have very different densities. Choose the exact product type.
Source: USDA FDC - dessert search
Frostings, Chocolate, Creamy, Dry Mix, Prepared With Butter frostings chocolate creamy dry mix prepared with butter Frostings, Chocolate, Creamy, Dry Mix, Prepared With Margarine frostings chocolate creamy dry mix prepared with margarine Frostings, Chocolate, Creamy, Ready-To-Eat frostings chocolate creamy ready to eat Frostings, Glaze, Chocolate, Prepared-From-Recipe, With Butter, Nfsmi Recipe No. C-32 frostings glaze chocolate prepared from recipe with butter nfsmi recipe no c 32 Frozen Novelties, Klondike, Slim-A-Bear Fudge Bar, 98% Fat Free, No Sugar Added frozen novelties klondike slim a bear fudge bar 98 fat free no sugar added Frozen yogurt, vanilla frozen yogurt vanilla Frozen Yogurts, Chocolate, Soft-Serve frozen yogurts chocolate soft serve Fruit sorbet sorbet fruit
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Cluster composition
This category covers 43 ingredients. The dominant attribute clusters are dense or heterogeneous items and sugary concentrates and syrups. 3 ingredients sit in a different cluster and behave outside the typical pattern.
- dense or heterogeneous items — 34 ingredients
- sugary concentrates and syrups — 6 ingredients
- dry powders and leaveners — 3 ingredients
Notable exceptions
Beverages, Chocolate-Flavor Beverage Mix, Powder, Prepared With Whole Milk dry powders and leaveners Beverages, Malted Drink Mix, Chocolate, Powder, Prepared With Whole Milk dry powders and leaveners Margarine, Industrial, Soy And Partially Hydrogenated Soy Oil, Use For Baking, Sauces And Candy dry powders and leaveners
Primer
These category tables convert volume to mass using ingredient-specific densities. Use weight for precision; volume varies with packing, cut, and temperature.
Methodology
- Density references are summarized from U.S. government sources (USDA FoodData Central, USDA FNDDS) and lab-standard data when available.
- Conversions keep higher-precision intermediates and round to practical kitchen values.
- Default volume is the US cup unless a page explicitly uses metric or UK standards.
Unit standards
- Mass: grams (g).
- Volume: mL, US cup, tbsp, tsp.
- Assumed temperature: room temperature unless stated otherwise.
Examples and edge cases
- Powdered desserts are light and compressible (USDA FDC).
- Whipped products contain air, lowering mass per cup (USDA FDC).
- Frozen desserts vary by overrun and fat (USDA FDC).
Last updated: 2026-05-31