Anchor Whipping Cream Nutrition Facts | Smart Spoon

Per 100 mL of Anchor whipping cream you get about 335 calories, mostly from milk fat with small amounts of carbs and protein.

What You Came For: Calories, Macros, And Serving Sizes

Here’s a clear snapshot of energy and macros using brand data. The numbers help you portion cream for coffee, sauces, or desserts without guesswork.

Serving	Calories	Macro Snapshot
1 tsp (5 mL)	17	Fat 1.8 g • Carbs 0.2 g • Protein 0.1 g
1 tbsp (15 mL)	50	Fat 5.3 g • Carbs 0.5 g • Protein 0.4 g
2 tbsp (30 mL)	101	Fat 10.7 g • Carbs 0.9 g • Protein 0.7 g
1/4 cup (60 mL)	201	Fat 21.3 g • Carbs 1.9 g • Protein 1.4 g
1/2 cup (120 mL)	402	Fat 42.6 g • Carbs 3.7 g • Protein 2.9 g
Per 100 mL	335	Fat 35.5 g • Carbs 3.1 g • Protein 2.4 g

Numbers scale from the label line that reads 1410 kJ (335 kcal), fat 35.5 g, sugars 3.1 g, and protein 2.4 g per 100 mL.

Anchor Cream Nutrition Facts With Serving Context

The label lists energy and macros for 100 mL, which is handy for bakers. Daily use tends to be smaller, so the table above translates that data to spoon sizes. That way your latte, fruit bowl, or sauce can hit the taste you want without overshooting energy.

Per 100 mL, the brand shows about 1410 kJ, which equals 335 kcal, with fat at 35.5 g, sugars at 3.1 g, and protein at 2.4 g. A single tablespoon lands near 50 kcal. If you’re tracking fat grams, a tablespoon brings about 5.3 g.

You can confirm the per 100 mL figures on the official page; it also lists fatty acid lines and sodium. Generic data from heavy cream basics lands in the same ballpark.

What Counts As A Portion For Everyday Use

At home, most people use small amounts. In coffee, 1–2 teaspoons soften the roast and add body. For dessert garnishes, 2 tablespoons pour nicely over berries or pie. Cooking tends to push volume higher, so plan 1/4 cup when reducing into a pan sauce for two plates.

If you like whipped dollops, remember that air boosts volume. Two tablespoons of liquid expands to a bigger cloud once whipped to soft peaks, but the calories don’t change because air carries no energy. Portion by liquid measure, not by the final puff.

Ingredients, Allergens, And Label Notes

This cream is dairy from cow’s milk with milk fat near the mid-thirties. Many cartons carry stabilisers or emulsifiers to aid whipping and freeze-thaw tolerance. The carton states milk as an allergen. If you manage lactose, the sugar listed at about 3.1 g per 100 mL reflects the natural milk sugar present in cream.

Country labels vary a bit. Some markets present energy in kJ and kcal, and some include trans fat and cholesterol lines. The milkfat level sits in the range used for whipping applications, which matches heavy cream expectations in most recipe books.

How Whipping Changes Volume And Texture

Whipping beats air into the cream while fat crystals form a network that traps bubbles. Start cold. A chilled bowl and whisk give you more lift with less effort. Soft peaks give a glossy spoonable texture for coffee, pancakes, and fruit. Firm peaks hold piping for cakes and stable swirls for pies. Push past that and you’ll head toward butter as fat clumps expel liquid.

For sweetness, sift a little powdered sugar near the end. For savoury uses, fold in a pinch of salt and cracked pepper. Gentle folding keeps the air you just worked in.

Calorie Math For Popular Uses

Coffee splash: two teaspoons add about 34 kcal. Fruit bowl drizzle: two tablespoons add about 101 kcal. Ganache base: 1/2 cup brings about 402 kcal before the chocolate even enters. For whipped toppings, measure the liquid first, then whip, and portion the dollop by splitting the batch into equal serves.

For pies and trifles, 1 cup of liquid cream whips to 2–2.5 cups at soft peaks. If you slice a cake into eight, that gives each piece a generous spoon with some room to play.

Smart Swaps And Ways To Lighten

When you want a milder pour, mix equal parts cream and milk to mimic half-and-half. For soups, finish with a splash of evaporated milk to keep body without too much richness. In desserts, try yogurt whipped with a small spoon of cream for a tangy lift that still feels lush.

Small changes add up. Moving from 2 tablespoons to 1 tablespoon saves about 51 kcal based on the math above, and taste often stays on point when toppings are sweet or salty already.

Storage, Shelf Life, And Safety

Unopened UHT cartons store well at room temperature until the date on the top seal. Once opened, keep chilled and aim to finish within a few days for best flavour and whip. Keep any whipped leftovers sealed to slow aroma pickup from other foods in the fridge.

For freezing, whip lightly first. Small mounds freeze better than liquid; thaw in the fridge and re-whip a few strokes to refresh the texture.

Fatty Acids, Cholesterol, And Sodium

The brand’s panel breaks fat into saturated, monounsaturated, and polyunsaturated lines. Per 100 mL, saturated sits near 21.4 g, mono near 7.3 g, and poly near 0.7 g. Cholesterol is listed near 85 mg, and sodium near 27 mg. Those lines help bakers adjust butter ratios and let diners see salt load at a glance.

For recipe testing, the saturated line matters for structure. High saturation helps whipped foam stay stable and keeps ganache glossy once set.

How It Compares With Other Dairy Options

Here’s a quick side-by-side to help you choose the right pour for coffee, sauces, or baking. The calories shown use common 30 mL servings so the choices feel real at the counter.

Dairy	Calories (30 mL)	Approximate Fat %
Heavy cream	101	~36%
Half-and-half	40	10–12%
Whole milk	19	~3.25%

Pick the richer option when you need to carry flavours or keep sauces from breaking. Choose lighter pours for everyday coffee or when a recipe already has butter or cheese.

Buying Tips And Kitchen Use Cases

Pick cartons with long dates and intact seals. Shake before pouring if it sat for a while, since fat can rise. For soups and sauces, turn off the heat and add the cream at the end to reduce splitting. In baking, keep it cold for scones or biscuits where the chilled fat helps lift the crumb in the oven.

For coffee bars at home, pre-measure tablespoons into a small bottle, then pour from there. You’ll get the same taste with steadier portions through the week.

Label Differences Across Markets

Cartons sold in different regions show small tweaks. One market might show trans fat and a separate mono and poly line, while another rolls them into a single total fat line. Some print per 100 mL only; others also add a 15 mL column for coffee use. You may also see halal marks or vegetarian symbols. None of these change the base energy numbers; they just shape how the panel looks. If you cook from books that list ounces or cups, match the liquid measure first, then read the per 100 mL line for the nutrition math.

Method Notes And Where The Numbers Come From

The serving math in this article scales the label’s per 100 mL line to common kitchen spoons and cups. Calories round to whole numbers so home cooks can use them without a calculator. Macro grams round to one decimal place.

Brand pages list the nutrition lines for the 100 mL reference and also show per 15 mL. Trusted databases carry generic heavy cream entries which land in the same range, giving you a second check.

This approach aims to give you exact enough numbers for planning while keeping the reading simple and short.