Desserts

Powdered, whipped, and frozen desserts have very different densities. Choose the exact product type.

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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.

Sources (.gov)

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: 2026-01-05

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Ice cream, chocolate ice cream chocolate Ice cream, vanilla ice cream vanilla Ice Creams, Chocolate ice creams chocolate Ice Creams, Regular, Low Carbohydrate, Chocolate ice creams regular low carbohydrate chocolate

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