Amul cream gives about 37 calories and around 3.8 grams of fat per tablespoon of fresh cream, and about 43 calories and 4.5 grams of fat per tablespoon of whipping cream, so a small pour goes a long way.
Spoon Fresh Cream
Spoon Whipping Cream
Cup Whipped Topping
Stir-In Spoon
- Swirl 1 tbsp into hot dal or curry off heat
- Adds body and mild dairy sweetness
- Keeps sauce from splitting on low flame
Everyday Cooking
Dessert Whip
- Chill pack and whip to soft peaks
- Spoon over fruit, brownies, cold coffee
- Works with ~30% milk fat pack
Light Topping
Bakery Frosting
- Beat chilled cream with sugar
- Pipe on cakes or pastries
- Use 30% fat whipping pack for hold
Party Treat
Amul Cream Calories And Fat Breakdown For Daily Cooking
Packaged dairy cream from Amul comes in two common styles at Indian grocery shelves: Fresh Cream with about 25 percent milk fat and Whipping Cream with about 30 percent milk fat. The fat level sets taste, texture, and how well the cream holds air once you whip it.
Calories climb fast because this fat is dense. Amul Fresh Cream shows 246 kcal, 25 g fat, 3.2 g carbohydrate, and 2 g protein per 100 g on the pack. Amul Whipping Cream lists 288 kcal, 30 g fat, 2.8 g carbohydrate, and 1.7 g protein per 100 g. You can treat 100 g here as close to 100 ml because cream is mostly water plus milk fat, so the per-100 g panel is handy for recipe math at home.
To keep serving size real, it helps to scale those label numbers down to a spoon. One tablespoon is about 15 g. That single spoon of Fresh Cream lands near 37 kcal with about 3.8 g fat, while the same spoon of Whipping Cream lands near 43 kcal with about 4.5 g fat. A cup of fully whipped topping made from the same base can jump past 800 kcal because whipping traps air but still carries most of the fat from the carton.
| Serving Size | Calories | Total Fat (g) |
|---|---|---|
| Fresh Cream ~1 tbsp (15 g) | ~37 kcal | ~3.8 g |
| Fresh Cream 100 g | 246 kcal | 25 g |
| Whipping Cream ~1 tbsp (15 g) | ~43 kcal | ~4.5 g |
| Whipping Cream 100 g | 288 kcal | 30 g |
Indian dairy law treats cream as a milk product that is rich in milk fat. The food regulator in India (FSSAI) defines dairy cream and sets a minimum fat content of 25% for cream sold as cream, and that fat has to come from milk, not vegetable oil. That line matters when you are baking or whipping because a dairy cream with lower milk fat, or one stretched with vegetable fat, will slump, taste waxy, or leave an odd film on the tongue.
This same rule shows up on Amul packs. The Fresh Cream carton prints “Milk FAT : Min 25%,” and the Whipping Cream page shows “30 % Fat (Pure Milk Fat).” You can see those statements on the Amul fresh cream info page and the whipping cream page from the brand. You can read that as a quick authenticity test. If a carton near the butter aisle says “topping,” “dairy blend,” or any wording that hints at vegetable fat, it is not the same product and it will not behave the same way in ganache or frosting. That is why bakers who pipe rosettes pick the ~30 percent pack.
The fat story lines up with taste. Milk fat melts around body temp, so cream gives sauces that rounded mouthfeel you get in paneer makhani or malai kofta gravy. When you pour even a spoon of this cream into a pan of tomatoes, onions, and spices right before serving, the sauce turns glossy, the burn from chili settles down, and the dish feels restaurant-style without long simmer time.
FSSAI also draws a line between dairy cream and non-dairy whip toppings so shoppers can tell when a carton is based on milk fat vs. palm or other plant fat. That matters for taste and for labeling trust. You want the pack to state milk fat up front, not just “cream-like whip.”
How Much Cream Makes Sense In One Serving
Cream is calorie dense, but you usually use small pours. A home cook adding 1 tablespoon of Fresh Cream at the end of a curry only brought in about 37 kcal. That is close to the energy in half a slice of plain bread. The same spoon of Whipping Cream adds about 43 kcal. This is far lower than dumping half a cup, which can spike the meal fast.
To see the contrast, hold cream next to regular packet milk. Amul full cream milk sits near 87 kcal and 6 g fat per 100 ml, while Fresh Cream lands near 246 kcal and 25 g fat per 100 g. So cream is roughly triple the calories and more than four times the fat per splash when you match equal kitchen volumes. That gap is why a spoon feels lush.
That lush feel is mostly butterfat. Butterfat is made of triglycerides, and it carries a lot of saturated fat, which stays semi-solid in the fridge and melts on your tongue. Because of that melt, cream thickens gravies, rounds off acid in tomato sauce, and brings shine to palak paneer without long cooking.
Cream also carries fat-soluble vitamins like A and D. Vitamin A helps with night vision and general immune defense, and Vitamin D helps the body handle calcium. The levels are modest at spoon size, but they stack up fast if you whip large bowls for desserts.
Why Cream Feels So Rich
The mouthfeel you get from Amul Fresh Cream or Whipping Cream partly comes from how milk fat crystals soften near body temp. You taste that as silky coating. The protein and milk sugar in cream sit in the background, so the flavor reads clean and dairy-forward, not sweet like condensed milk and not tangy like yogurt.
When air is whipped into cold cream, fat droplets trap those bubbles and lock them in place. The higher the fat, the stronger that net. That is why Whipping Cream with about 30 percent milk fat holds peaks better than Fresh Cream at about 25 percent milk fat, even though both come from milk.
Using Amul Fresh Cream In Savory Dishes At Home
Fresh Cream with about 25 percent milk fat pours easily, blends fast, and does not overpower spice blends. You can stir a spoon into dal fry right before plating, swirl it into palak paneer for shine, or streak it across butter chicken gravy for that pale finish on top. Each spoon changes both texture and look of the dish.
The same carton works as a quick thickener for soups. Blend cooked tomatoes, onions, and carrots until smooth, then add cream off heat. The milk fat calms tomato acid and leaves a rounded finish without extra butter. You do not need long simmer time, which keeps the kitchen cooler and gets food on the table faster.
Fresh Cream can also mellow spice heat. A spoon stirred into a too-hot curry can take the edge off chili sharpness without drowning the dish in sweetness the way yogurt or sugar can. That makes it handy for home cooks who love green chilies but still want family-friendly heat.
| Dish Or Use | Suggested Cream Portion | What That Portion Does |
|---|---|---|
| Tomato Butter Gravy | 1 tbsp Fresh Cream per serving | Softens chili burn and gives glossy finish |
| Spinach Paneer | 1 tbsp Fresh Cream for final swirl | Adds shine without drowning spinach taste |
| Dal Fry Or Dal Tadka | 1 tbsp Fresh Cream stirred in just before serving | Makes texture thick and spoonable without long boil |
| Cold Coffee Or Fruit Bowl | 2 tbsp Whipping Cream whipped to soft peaks | Gives cafe-style topping without ice cream |
How To Add Cream Without Breaking The Sauce
Cream can split if you pour it straight into a rolling boil. The milk proteins tighten up and separate. The quick trick is to lower the flame, switch off heat, then stir in the spoon of cream. That way the fat melts in slowly and the sauce stays smooth.
If you are making a nut-based gravy, like cashew paste in korma, fold in cream only after the base is cooked through and blended smooth. Ground nuts raise thickness fast, and cream is mainly there to polish the end texture and add shine.
Is Whipping Cream Different From Fresh Cream
Yes. Whipping Cream from Amul lists around 30 percent milk fat and is sold as a UHT pack that you can chill, whip, and pipe on desserts. Fresh Cream sits closer to 25 percent milk fat and pours thinner, which suits curries and soups more than frosting. Both are dairy creams under FSSAI rules, which say cream is the fat-rich layer from milk and must clear that 25 percent milk fat bar.
The jump from 25 percent to 30 percent milk fat sounds small, but that bump changes stability. A piping bag filled with 30 percent cream holds shape much better on a warm cake than 25 percent cream. This is why bakers chasing tall swirls chill the higher fat pack overnight, whip it in a cold bowl, then add sugar near the end so the mix keeps air.
That higher fat pack also fits iced coffee, milkshakes, brownies, fruit salad, and even peda-style desserts where you want dairy richness without melting ice cream. You get sweetness control, since plain whipping cream from Amul has no added sugar on the label. You can sweeten to taste with powdered sugar, jaggery syrup, or condensed milk.
Practical Takeaway For Everyday Cooking
A spoon of real dairy cream turns home food into café food fast. One tablespoon of Amul Fresh Cream brings about 37 kcal and about 3.8 g fat, so you get that lush finish without flooding the plate. One tablespoon of Whipping Cream lands near 43 kcal and about 4.5 g fat, which is still a small hit. A full cup of whipped topping from cream can pass 800 kcal, so save that size for birthdays, not Tuesday dal.
Watch the label. Look for wording like “Milk FAT : Min 25%,” or “30 % Fat (Pure Milk Fat).” That line tells you the carton is dairy cream that meets the FSSAI rule for real cream, which calls for milk fat and sets a floor near 25 percent. Packs that skip that milk fat claim or talk about vegetable fat fall in a different bucket and will not whip or taste the same.
If you want to read label panels from the source, you can check the fresh cream numbers on the Amul site and the whipping cream page for fat and calories, both of which show per-100 g energy, fat, sugar, and protein.