Whipped Cream
Scalable formula
Ingredients
1× produces 109 g finished yield. Changing the multiplier, finished yield, or any ingredient amount scales the entire recipe.
| Ingredient | Standard % | Weight |
|---|---|---|
| Cream, heavy | 91.74% | |
| Sugars, granulated | 7.34% | |
| Gelatins, dry powder, unsweetened | 0.92% |
Scaled ingredient total109 g
Prep Method 8
- 1.Whip 80% amount heavy cream mixture to soft peaks.
- 2.Reserve this cold.
- 3.Combine remaining 20% heavy cream with sugar, gelatin.
- 4.Allow gelatin to bloom 6 min.
- 5.Heat to 125 °F.
- 6.Remove from heat
- 7.Stream into cold whipped cream, whipping on medium speed.
- 8.Finish incorporating with spatula.
UoM Equivalency
No recipe-level equivalencies have been defined.
Recipe Cost
99% priced- Scaled batch
- $0.5341
- Per 100 g
- $0.49
Partial estimate; unpriced ingredients are excluded.
1 costing issue
- Gelatins, dry powder, unsweetened: no active USD purchase price with a convertible package size
Nutrition label
Complete the items below to generate a final label.
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Serving sizeAdd servings in edit mode.
Ingredient nutritional data3 of 3 connected
✓Cream, heavyCream, heavy100 g›✓Sugars, granulatedSugars, granulated8 g›✓Gelatins, dry powder, unsweetenedGelatins, dry powder, unsweetened1 g›Nutrition Facts
Serving size100 g
Amount per serving
Calories340
% Daily Value*
- Total Fat 33g
- 42%
- Saturated Fat 19g
- 94%
- Cholesterol 95mg
- 31%
- Sodium 20mg
- 1%
- Total Carbohydrate 11g
- 4%
- Dietary Fiber 0g
- 0%
- Total Sugars 0g
- Protein 3g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.
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.