Amul whipping cream delivers about 288 kcal per 100 g with 30% milk fat, minimal carbs, and modest protein.
1 Tbsp
2 Tbsp
100 g
Soft Peaks
- Chill bowl and whisk
- Stop at ribbons
- Use within 30 minutes
Light topping
Piped Topping
- Beat to firm peaks
- Add 5–8% sugar
- Hold in fridge
Cakes & pies
Cooking Sauce
- Simmer gently
- Salt last
- Avoid citrus heat
Pasta & soups
What You Get In Every Spoon
Here’s the simple picture. Per 100 g, the label lists about 288 kcal, with fat as the main contributor, a small carb count from milk sugars, and a little protein. In day-to-day cooking that translates into quick richness. A tablespoon goes a long way over fruit, coffee drinks, pancakes, or a slice of brownie.
Because this cream sits at 30% milk fat, it whips, enriches sauces, and caramelizes gently in pans. It doesn’t carry added sugar, so the taste is neutral and easy to season sweet or savory. The UHT pack keeps it shelf-stable until opened, which helps when you bake now and then.
| Serving | Calories | Use Cue |
|---|---|---|
| 1 tbsp (15 g) | ~43 kcal | Finish coffee, fruit cup, cocoa |
| 2 tbsp (30 g) | ~86 kcal | Top pie, pancakes, waffles |
| 50 g | ~144 kcal | Silky pasta pan sauce |
| 100 g | 288 kcal | Recipe base or large dessert |
| 1 cup whipped* | varies | Volume depends on peak stage |
*Volume roughly doubles with steady whipping; sweetness and chill change the final yield.
Nutrition For Amul Whipping Cream: What 30% Fat Means
Fat brings most of the energy here. At 30 g fat per 100 g, you’re looking at dense calories in a small spoon. Carbohydrates come from natural lactose at around the low-single grams per 100 g, and protein lands in the same ballpark. That split makes this cream perfect for texture, less so for large portions.
The brand page lists the fat target and the energy value, which sets expectations for recipes and toppings. You’ll see similar ranges across dairy creams, but numbers swing when fat rises past 35%. Keep serving sizes modest if you’re tallying daily totals. The pleasant part: a teaspoon or two often gives all the richness a dish needs. (Source: Amul whipping cream.)
Calories By Common Uses
Quick Desserts
Fruit bowls, mousse cups, and puddings love an airy spoon on top. Two tablespoons add about 86 kcal and turn simple fruit into a café-style treat. For stability, beat to firm peaks and fold in a little powdered sugar. Piped rosettes hold shape better than loosely whipped ribbons.
Coffee And Cocoa
A tablespoon stirred into hot coffee brings café richness for about 43 kcal. For cold brew, shake the cream with ice first, then pour. That chill gives a velvety streak without over-thickening the drink.
Pasta And Pan Sauces
In a skillet, 50 g melts down to a glossy coating for two servings. Keep heat moderate so the emulsion stays smooth, then salt at the end. Add acid after you pull the pan from the burner to reduce curdling risk.
How It Compares To Other Cream Styles
Indian retail packs carry fat classes on the label. Low fat cream sits from 10% up to under 40%. Medium fat starts at 40% up to under 60%. High fat begins at 60% and up. That labelling convention helps buyers match a carton to cooking or whipping. See the official standard for cream naming and fat brackets from the regulator for detail on those ranges (FSSAI cream labelling).
By sitting at 30%, this pack is leaner than heavy styles used in some bakeries. It still whips, just with softer peaks and a lighter mouthfeel. The upside is a cleaner taste in drinks, cold desserts, and light sauces where you don’t need a dense, buttery finish.
Whipping Performance And Stabilizing Tips
Chill, Then Whip
Cold cream traps air faster. Set the carton, bowl, and whisk in the fridge for 20–30 minutes. Start low, then step up the speed. Stop at soft peaks for fruit and pancakes; push to firm peaks for piping and layered cakes. Over-beating knocks out gloss, so ease off once the whisk leaves clear trails.
Flavor And Sweeten
For a basic sweet whip, add 5–8% sugar by weight. Vanilla, coffee powder, cocoa, and citrus zest all work. A pinch of salt pops flavor without making the cream taste salty. For chocolate bakes, swap in a spoon of cocoa and a dash of espresso powder.
Hold Shape Longer
Stability improves with colder storage and a touch of sugar. You can also fold in a spoon of mascarpone or chilled cream cheese for piped work. Keep decorated cakes in the fridge and frost close to serving time on warm days.
Ingredients, Label, And Storage
What’s Inside
This is dairy cream made from milk, with no added sugar. The label calls out 30% milk fat and the energy per 100 g. That’s the piece that guides portions and recipe math. Always check your pack for batch-specific details.
Shelf Life And Food Safety
UHT processing makes the unopened pack pantry-friendly. Store it in a cool, dry spot. Once opened, shift it to the fridge and finish in a few days. Keep the screw cap clean, and pour rather than dip to limit contamination.
Smart Portioning For Everyday Eating
Calories add up quickly with cream, so think in spoons. One tablespoon about finishes a coffee; two give you a bakery-style topping on pancakes. In savory cooking, start with 30–50 g per pan for two servings, taste, then adjust. That range keeps flavor lush while managing the day’s tally.
On days with heavier treats, go lighter at dinner. On baking days, plan fruit and lean protein in other meals. You still get the smooth texture that makes cream a favorite while keeping totals in a steady range. For a general reference on heavy cream’s macro profile and vitamins, see this nutrient page with a per-100 g panel and serving calculator (heavy cream nutrition).
Cooking Moves That Keep It Silky
Heat Control
Gentle heat preserves the emulsion. Bring the pan to a light simmer, never a rolling boil. Stir with a silicone spatula and pull from the burner as soon as the sauce coats the back of a spoon.
Acid Timing
Add lemon juice, wine, or tomatoes after the pan is off heat, then stir. Salt at the end, since salting early can stiffen proteins and mute flavor. If a sauce splits, a splash of warm milk and steady whisking often brings it back together.
Pairings That Shine
Fresh berries, stone fruit, and dark chocolate all match the lighter creaminess here. In savory dishes, mushrooms, peppercorns, garlic, and parmesan create quick wins. For soups, swirl in a spoon at the end for gloss without heavy weight.
Simple Math For Recipes
Need a quick target? For a pie or small cake topping, plan 120–150 g to pipe modest rosettes. For a two-person pasta, 50 g delivers a silky coat. For cocoa drinks, 10–15 g per mug gives a café finish without overshooting calories. If you’re whipping for volume, remember that yield depends on how far you beat the peaks and how cold the tools are.
| Fat % | Whip Result | Best Uses |
|---|---|---|
| ~30% | Softer peaks; light structure | Coffee, fruit, light cakes |
| ~35–40% | Firm peaks; holds piping | Mousse, layered cakes |
| 60%+ | Very dense; rich mouthfeel | Ganache-style finishes |
FAQ-Style Clarity Without The List
Does It Whip?
Yes. Chill well and beat to soft or firm peaks depending on the job. The feel is lighter than high-fat bakery cream, which many home cooks prefer for fruit and cups.
Is It Sweetened?
No. The carton contains dairy cream only, so sweetness is up to you. Powdered sugar blends smoothly; granulated sugar works if you give it time to dissolve.
What About Lactose?
There’s natural lactose in the low-single grams per 100 g range. If lactose is a concern, keep portions small or choose alternatives that fit your plan.
The Bottom Line For Home Cooks
Use spoons, not guesswork. A little cream brings texture and shine to drinks, sauces, and desserts. Keep it cold before whipping, stop at the right peak for the task, and portion with intent. With those moves, you get the payoff of real dairy flavor while keeping daily totals steady. For label specifics, product usage cues, and pack sizes, the brand page is the best quick reference you can bookmark for later checks (Amul page).