Whipped cream yield calculator

Cream roughly doubles in volume when whipped, because you are folding air into it.

%

Percentage increase in volume. Home whisking gives 90 to 120%.

% of cream weight
Whipped volume
500mL
= Exact Whipped cream yield
Servings
16.7
Sugar to add
19.9
Weight of the cream
248.5
Density of the whipped cream
0.537 g/mL
Show the working
  1. Liquid cream = 250
  2. Overrun = 100
  3. Sugar = 8
  4. Serving size = 30
  5. Whipped volume = 250 * (1 + 100/100) = 500
  6. Weight of the cream = 250 * 0.994 = 248.5
  7. Sugar to add = 248.5 * 8 / 100 = 19.88
  8. Servings = 500 / 30 = 16.6667
  9. Density of the whipped cream = 500 > 0 ? (248.5 + 19.88) / 500 : 0 = 0.536 76

Values are shown to six significant figures here; the arithmetic itself runs on exact fractions and is only rounded where a number is printed.

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    The formula

    • whipped volume = liquid volume x (1 + overrun)

    Commercial aerosol cream reaches 200 to 300% overrun, which is why it collapses so quickly.

    Cream below about 30% fat will not hold air. Double or heavy cream at 36 to 48% whips reliably.

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