Per 15 ml, Anchor whipping cream has ~50 kcal, 5.3 g fat, 0.5 g carbs; per 100 ml: 335 kcal and 35.5 g fat.
Per Teaspoon
Per Tablespoon
Per 100 ml
Unwhipped
- Measure by ml or g
- Best for sauces
- No air added
Stable count
Light Whip
- Soft peaks
- Less volume loss
- Easy to dollop
Everyday
Sweetened Whip
- Add sugar to taste
- Count extra kcal
- Pipe small rosettes
Desserts
Anchor Cream Nutrition Facts By Serving Size
Numbers on the pack are clear and consistent. Per 100 ml you get 1410 kJ (335 kcal), 35.5 g fat with 21.4 g saturated fat, 3.1 g carbohydrate with 3.1 g sugars, 2.4 g protein, and 27 mg sodium. Split down to a tablespoon (15 ml), that works out to roughly 50 kcal with 5.3 g fat, 0.5 g carbohydrate, and 0.4 g protein. A teaspoon is a third of that. These figures come directly from the brand’s label and match independent databases that profile dairy cream.
| Serving | Calories (kcal) | Fat (g) |
|---|---|---|
| 5 ml (1 tsp) | ~17 | ~1.8 |
| 15 ml (1 Tbsp) | ~50 | 5.3 |
| 30 ml (2 Tbsp) | ~100 | 10.6 |
| 60 ml (1/4 cup) | ~200 | 21.3 |
| 100 ml | 335 | 35.5 |
For a straight reference point, the official product page lists the same energy and macro values per 15 ml and per 100 ml. Linking your food log to that brand nutrition panel keeps your entries tidy without guesswork.
Ingredients, Fat Profile, And What The Numbers Mean
Ingredients are short: dairy cream from cow’s milk plus stabilisers and emulsifiers so it whips reliably and holds shape. Total fat is 35.5 g per 100 ml, with 21.4 g coming from the saturated fraction. That high saturated number is typical for dairy cream. Monounsaturated sits around 7.3 g and polyunsaturated about 0.7 g per 100 ml, with a small amount of trans fat reported on the label.
From a cooking angle, that fat profile is what gives whipped peaks their structure and sauces their silk. From a nutrition angle, portion size is the lever you can control. Many heart-health guides suggest shifting more of your day’s fat toward mono and polyunsaturated sources and keeping the saturated portion in check. Cream can still fit a balanced pattern; it just eats into your fat budget fast.
Calories And Macros In Real Dishes
Here’s how the numbers translate once you move from a spoon to recipes you might make at home. Use these as planning baselines; toppings, sugar, and pastry shells will change the total.
Whipped Topping On Fruit
Two tablespoons add roughly 100 kcal to a bowl of berries. If you sweeten the whip, each teaspoon of sugar adds about 16 kcal. Vanilla, cinnamon, or citrus zest add aroma without pushing the calorie count.
Creamy Pasta Sauce
Sixty millilitres stirred into a pan makes a quick pan sauce for two portions. That brings about 200 kcal from the cream, plus whatever fat renders from meat or olive oil in the pan. A squeeze of lemon and a spoon of starchy pasta water help it cling without needing more cream.
Ganache And Dessert Fillings
Equal parts chocolate and cream make classic ganache. When you swap chocolate ratios, the energy swings more from the chocolate than from the dairy. For a thinner glaze, keep the cream volume and reduce chocolate; for a thick filling, reverse it.
Label Claims And Storage Tips
The pack lists UHT processing and a minimum 35% milk fat, which is standard for a product built to whip. Keep it chilled, give the carton a gentle shake, and chill your bowl and beaters for better volume. Once opened, cap tightly and use within a few days for best whip and flavour.
Close Variant: Anchor Cream Calories And Macros Guide
If you’re comparing labels across cartons, aim for the same macro density so your recipes behave. The tablespoon figures above line up with heavy cream entries in national datasets. For a neutral cross-check that many meal-tracking apps recognise, see this concise heavy cream profile; the calorie split mirrors the brand panel.
How This Brand Compares To Common Alternatives
If you’re swapping ingredients, here’s a quick comparison by tablespoon. Values are rounded. The intent is to help you plan; for exact logging, pull the nutrition panel for your specific carton or check a trusted database entry. Mid-range numbers below reflect typical items from supermarket shelves.
| Swap | Calories / 15 ml | Fat / 15 ml |
|---|---|---|
| Heavy dairy cream | ~50–55 | ~5.3 |
| Half-and-half | ~20 | ~1.7 |
| Whole milk | ~9 | ~0.5 |
| Coconut cream | ~55 | ~5.6 |
Swapping to half-and-half cuts the fat load sharply and keeps a creamy feel in coffee. Whole milk brings far fewer calories but won’t whip. Coconut cream whips, but its fat is mostly saturated as well; texture is rich yet the flavour is different.
Practical Portion Control For Home Cooks
Portion habits beat mental math. Keep a dedicated tablespoon in the fridge door and scoop your measure straight from the carton. If you have a digital scale, tare a bowl and drizzle to a target gram count; at about 1.03 g per ml, 15 ml lands close to 15–16 g on most kitchen scales. For whipped portions, pipe in rings so you can count them next time.
Answers To Common Calorie Questions
Does Whipping Change The Calories?
No. Air lightens the texture but doesn’t change the energy per millilitre. What does change is how fluffy it looks, which can trick the eye into larger dollops. Weigh if accuracy matters.
What About Sugar?
Sweetened whip tastes great, yet those spoons add up fast. One tablespoon of granulated sugar adds about 48 kcal to the bowl. Powdered sugar is the same per gram. Vanilla paste adds trace calories; extracts add almost none per teaspoon.
Is There Protein?
A tablespoon has roughly 0.4 g protein. That’s too little to treat as a meaningful protein source. Pair your dessert with yogurt or a scoop of ricotta if you want a bit more protein in the same bite.
Reading The Panel And Cross-Checking Sources
For branded dairy, the label is the anchor for numbers. You can cross-reference with a national database entry for heavy cream to see the same macro pattern and calorie density. Official brand pages also publish per 100 ml and per serving figures that you can log directly into your app.
Safe Kitchen Handling And Shelf Life
Keep cartons cold, cap tightly, and avoid temperature swings. If a carton smells sour or looks separated after shaking, skip it. UHT cream is shelf stable before opening, yet once it’s open you should refrigerate and finish it within a few days for best performance. Freezing isn’t ideal for whipping texture; it can work for cooked sauces.
When To Pick A Lighter Dairy Option
Coffee, porridge, and soups are places where a splash of milk or half-and-half can deliver creaminess with fewer calories. Save the high-fat product for recipes where you need stable whip or a thick, glossy finish. That way you still get the eating experience you want without spending your day’s fat budget in one recipe.
Smart Swaps Inside Classic Recipes
Creme Chantilly
Whip to soft peaks, sweeten lightly, and use less by piping rosettes. A little height makes a small amount feel generous.
Alfredo-Style Pasta
Build a silky emulsion with starchy pasta water and a knob of butter. You can hold the cream to a small splash and still get a glossy coat.
Potato Soup
Blend some of the potato with stock to thicken, then finish with a tablespoon or two of cream for richness at the end.
Where The Nutrition Figures Come From
The calorie and macro values in this guide are pulled from the brand’s published nutrition panel and aligned with data from a respected nutrient database that profiles heavy whipping cream. Those two sources line up closely, which gives you confidence that your serving math is tight no matter which label you scan.