Whipped Cream

Batch Size:
Yield:

Main

AmountIngredient
Heavy Cream
Granulated Sugar
Unflavored Gelatin
Scaled ingredient total109 g

Prep Method 8

  1. 1.Whip 80% amount heavy cream mixture to soft peaks.
  2. 2.Reserve this cold.
  3. 3.Combine remaining 20% heavy cream with sugar, gelatin.
  4. 4.Allow gelatin to bloom 6 min.
  5. 5.Heat to 125 °F.
  6. 6.Remove from heat
  7. 7.Stream into cold whipped cream, whipping on medium speed.
  8. 8.Finish incorporating with spatula.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
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Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Heavy Cream$0.5225
Purchase item nameGreat Value Heavy Whipping Cream, 32 oz Carton
Purchase cost$4.74
Purchase unit32 ounce_mass
Date added2026-08-08
Item ID #10450340
Vendorwalmart
Granulated Sugar$0.0116
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Unflavored GelatinThis ingredient is not yet set with a purchase cost and unit—
Total Yield109 g
Total Cost$0.5341
Cost Per G:$0.0049

Partial estimate; unpriced ingredients are excluded. 99% of ingredient weight is priced.

1 costing issue
  • Unflavored Gelatin: no active USD purchase price with a convertible package size

Nutrition label

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Serving sizeDefine the amount represented by one serving.
Label requirements
  • Enter an explicit serving size and unit.
Ingredients3 of 3 connected
Ingredient / RecipeUSDA IngredientYield after cookingNet Weight
Heavy CreamCream, heavy
100.00%
100g
Granulated SugarSugars, granulated
100.00%
8g
Unflavored GelatinGelatins, dry powder, unsweetened
100.00%
1g

Draft calculation · 100% mapped. Scaled batch: 370 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Formula uses a nominal 100 g basis; review the yield before use.