Whipped Cream Calculator
Find whipped cream yield and sugar needed.
Results update as you type.
How it works
Heavy cream about doubles in volume when whipped, and this calculator helps you make the right amount. You enter the cups of heavy cream, and it returns the approximate whipped cream yield and the sugar needed to sweeten it. As a rule, one cup of liquid heavy cream whips up to about two cups of whipped cream as air is beaten in, so if a recipe or dessert needs a certain amount of whipped cream, use roughly half that volume in liquid cream. For sweetening, about one tablespoon of sugar per cup of cream gives a lightly sweet whipped cream; use powdered sugar for a smoother result that also helps stabilize it, or granulated for a simple sweetened cream. To whip, use cold cream, a chilled bowl and beaters, and beat until soft or stiff peaks form depending on your use — soft peaks for folding and dolloping, stiff peaks for piping. Be careful not to over-whip, which turns the cream grainy and eventually into butter. Adding a bit of powdered sugar or a stabilizer helps whipped cream hold up longer without weeping, useful for cakes and make-ahead desserts. This calculator makes it easy to scale for any dessert. Enter the cups of heavy cream to find the yield and sugar.
Whipped yield ≈ cream × 2; sugar ≈ 1 tbsp per cup of cream
Heavy cream roughly doubles in volume when whipped as air is incorporated, so the whipped yield is about twice the liquid cream. A common sweetening is about one tablespoon of sugar per cup of cream, which the calculator scales to your amount.
Source:Culinary guidelines
We review all our tools from time to time to ensure accuracy.
Worked example
How to use this calculator
- 1
Enter your values
Enter heavy cream.
- 2
Adjust the options
Fine-tune any options to match your situation.
- 3
Read your result
Whipped cream yield updates instantly as you type — no button to press.
Frequently asked questions
How much whipped cream does heavy cream make?
Heavy cream roughly doubles in volume when whipped, so one cup of liquid cream yields about two cups of whipped cream. To get a target amount of whipped cream, use about half that in liquid cream. The exact yield varies slightly with how much air you beat in and how stiff you whip it.
How much sugar should I add to whipped cream?
About one tablespoon of sugar per cup of heavy cream gives a lightly sweetened whipped cream. Adjust to taste. Powdered (confectioners') sugar dissolves smoothly and its cornstarch content helps stabilize the cream, while granulated sugar works for a simple sweetened cream. Add the sugar as the cream begins to thicken for even distribution.
How do I whip cream properly?
Start with cold heavy cream and, ideally, a chilled bowl and beaters, since cold fat whips better. Beat on medium-high until the cream thickens and forms peaks. Stop at soft peaks for folding or dolloping, or continue to stiff peaks for piping. Watch closely near the end to avoid over-whipping, which quickly ruins the texture.
Why did my whipped cream turn grainy?
Grainy or curdled whipped cream is over-whipped: beating too long breaks the emulsion, forcing the fat to clump toward butter. Once it starts looking grainy, it is hard to recover, though gently folding in a little fresh liquid cream can sometimes smooth it. To avoid this, stop whipping as soon as you reach the peak stage you need.
How can I make whipped cream last longer?
Plain whipped cream can deflate and weep within hours. To stabilize it, use powdered sugar, or add a stabilizer like a little gelatin, mascarpone, or cream cheese, or instant pudding mix. Stabilized whipped cream holds its shape for a day or more, making it suitable for frosting cakes and preparing desserts ahead of time. Keep it refrigerated.