Whipped Cream Calculator

About this calculator

Heavy cream (36–40% butterfat) roughly doubles in volume when whipped, since the whisking action traps air bubbles that are stabilized by the fat globules and milk proteins coating them — a cup of liquid cream yields roughly two cups of whipped cream. A common sweetening ratio is about 2 tablespoons of sugar per cup of cream, though this calculator scales both the whipped yield and the sugar proportionally to whatever amount of cream you start with.

Bakers and pastry cooks use this doubling rule to plan how much heavy cream to buy for a given amount of finished whipped topping — for cake frosting, pie topping, or piped garnishes — without over- or under-shooting the recipe. It's also useful for scaling a recipe up or down, since the whipped-to-liquid ratio stays roughly constant regardless of batch size, as long as the cream is cold and has enough fat content to whip properly.