Nutrition for Amul Fresh Cream per 100 g: 246 kcal, 25 g fat, 2 g protein, and 3.2 g carbs; spoon sizes change the totals.
Per Teaspoon
Per Tablespoon
Per 100 g
Cooking Splash
- Finish gravies off-heat
- Start with 1 tsp/serving
- Reduce gently for body
Savory
Dessert Swirl
- Chill carton well
- Whip to soft peaks
- Sweeten lightly
Sweet
Coffee Add
- Warm mug first
- Stir 1–2 tsp
- Scale to taste
Beverage
What You Get From This Cream
Per 100 g, the pack lists 246 kcal, 25 g fat (with 16 g saturated), about 2 g protein, 3.2 g carbohydrate, and 100 mg calcium. That profile suits finishing sauces, enriching desserts, or adding body to tea and coffee without the heft of high-fat whipping cream.
Because it’s sterilized and packed aseptically, the unopened carton stores well until the date. After opening, shift it to the fridge and use it soon. Heat it gently; hard boils or sour bases can split the emulsion.
Amul Cream Calories And Macros (Per Spoon And Per 100 G)
Here’s a label-based snapshot scaled to common kitchen measures. Values are rounded from the pack’s 100 g numbers so you can eyeball portions while cooking.
| Measure | Energy & Fat | Protein & Carbs |
|---|---|---|
| 1 tsp (5 ml) | ~12 kcal • ~1.3 g fat | ~0.1 g protein • ~0.2 g carbs |
| 1 tbsp (15 ml) | ~37 kcal • ~3.8 g fat | ~0.3 g protein • ~0.5 g carbs |
| 100 g (pack) | 246 kcal • 25 g fat | 2 g protein • 3.2 g carbs |
These numbers come straight from the brand’s per-100 g panel with simple scaling. If you like to compare across styles, the cream nutrition overview shows typical per-spoon figures for whipping and heavy cream, which helps set expectations for calories and fat across products.
Ingredients, Label And Process
This carton is plain dairy cream with no added sugar. Energy from fat makes up most of the calories. It’s heat-treated, then packed in a sterile carton, which helps with shelf life before opening. Expect a pourable texture from the fridge and a gentle thickening as it warms in a sauce.
On the compliance side, national dairy rules define cream and how it’s labelled. Those standards set the floor for milk fat, lay out additive limits for stabilizing the emulsion, and require nutrition info. That’s why you’ll see milk fat percentage, solids-not-fat, and storage instructions on the pack.
How To Use It Well In Cooking
Finish Sauces Without Splitting
Turn the flame low and stir the cream in near the end. Acidic gravies and tomato bases can curdle if boiled hard. A spoon of flour or a knob of butter in the pan helps hold the emulsion, especially when you reduce for body.
Whip Only When Properly Chilled
With about 25% milk fat, it’ll hold a soft shape when cold, not the stiff peaks you’d get from richer whipping cream. Chill the bowl and whisk, add a touch of powdered sugar or vanilla if you want a light dessert topping, and stop early to avoid a grainy mouthfeel.
Bake For Tender Crumbs
Cream enriches quick breads, cupcakes, and tea cakes. Swap for part of the milk for richer crumbs, or add a tablespoon to scones for a softer bite. Because the fat is high, dial back butter a touch to keep the balance right.
Health Lens: When It Fits, When It Doesn’t
Dairy cream is energy-dense. That’s the appeal in small amounts—it carries flavor and improves texture fast. If you’re counting calories, choose teaspoons over tablespoons and track the pours that sneak in while tasting. Many cooks find that a measured splash hits the sweet spot between taste and totals.
Per spoon, the numbers are modest; per cup, they climb fast. That pattern matches cream worldwide. Heavy cream sits at about 50 kcal and 5.4 g fat per tablespoon, while this pack’s math lands nearer to 37 kcal per tablespoon. The difference comes from milk fat percentage and water content.
Label Facts You Can Trust
The brand lists the following per 100 g: 246 kcal; energy from fat 225 kcal; 25 g fat; 16 g saturated fat; 68 mg cholesterol; 3.2 g carbohydrate with 0 g added sugar; 2 g protein; and 100 mg calcium. If you see a carton that looks similar but carries different numbers, check the nutrition panel on that pack—formulations can vary by market.
Curious about the formal definition of cream? Food safety regulations describe cream as a dairy emulsion rich in milk fat with a minimum of 10% milk fat by weight, and they also cap acidity for non-fermented cream. Those guardrails bring consistency to labels and keep shoppers informed.
Compare With Other Cream Styles
Different cream styles serve different jobs. Here’s a quick at-a-glance compare so you can pick the right carton for cooking, coffee, or desserts.
| Cream Type | Milk Fat | Per Tbsp (Energy) |
|---|---|---|
| Pack in this article | ~25% milk fat | ~37 kcal |
| Light whipping (global) | 30–36% milk fat | ~44 kcal |
| Heavy cream (global) | ≥36% milk fat | ~50 kcal |
Reach for richer styles when you need firm whipped peaks or a stable ganache. Use medium-fat cream when you want pourable richness in curries and soups or a lighter whipped finish. If you only need a hint of dairy, cut the cream with milk for a leaner splash in coffee.
Practical Portion Ideas
For Coffee Or Tea
Start with one teaspoon. If you like a silkier sip, go to two. Warm mugs blend better—cold cups can make the fat set along the sides.
For Savory Gravies
Begin with one tablespoon per serving, taste, then add a little more if the sauce still feels sharp. Salt later; cream can dull salt perception so it’s easy to overshoot early.
For Desserts
Chill for an hour, then whip to soft peaks for dolloping. For set desserts like panna cotta, pair it with milk and gelatine so the texture stays clean, not heavy.
Storage, Shelf Life And Safety
Unopened cartons store in a cool, dry spot. The pack carries a long “best before” line. After opening, keep it refrigerated, close the spout, and aim to finish within a few days. If it smells sour, looks grainy, or the pack bulges, skip it.
Heat-treated cartons travel well, yet they’re still a dairy product. Keep them out of direct sun in the pantry, and don’t leave an opened box on the counter between steps.
Buying Tips And Substitutes
What To Check On Pack
Scan for milk fat percentage, nutrition panel, and the storage note. If you plan to whip, prefer higher fat cream. If you’re making soups, this medium-fat option blends smoothly and adds body without feeling heavy. For the exact per-100 g numbers, the brand’s page is the easiest reference, and it matches the label on pack.
Easy Swaps
No cream left? Mix milk with a spoon of butter for an emergency splash in a sauce. For coffee, condensed milk gives sweetness and body, while evaporated milk sits in the middle on richness. Each swap changes taste and calories, so tune to your dish.
Bottom Line For Home Cooks
A small pour adds a lot of pleasure. Keep a mental map of the numbers, measure with teaspoons when you can, and let the dish decide whether you need a light touch or a richer spoonful.
Pack values are published on the brand’s product page; see the per 100 g panel. For a plain-language look at cream types and per-tablespoon calories, skim the cream nutrition overview. When you need the formal baseline on what counts as cream, the dairy standard specifies a minimum milk-fat level and acidity limits in the regulatory text.