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
- 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
- Liquid cream = 250
- Overrun = 100
- Sugar = 8
- Serving size = 30
- Whipped volume = 250 * (1 + 100/100) = 500
- Weight of the cream = 250 * 0.994 = 248.5
- Sugar to add = 248.5 * 8 / 100 = 19.88
- Servings = 500 / 30 = 16.6667
- 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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