Calories in Cream: Nutritional facts (Carbs, Fiber, Protein, Fat) for Cream Types

Heavy cream contains 340 calories per 100g. Whipping cream contains 326 calories per 100ml. Light cream contains about 195 calories per 100g. Sour cream contains around 198 calories per 100g. Double cream contains 431 calories per 100ml. Clotted cream contains 586 calories per 100g.

Heavy cream contains 3400 calories per 1kg. Whipping cream contains 3260 calories per 1L,. Light cream contains about 1950 calories per 1kg. Sour cream contains around 1980 calories per 1kg. Double cream contains 4310 calories per 1L. Clotted cream contains 5860 calories per 1kg.

Heavy cream contains 3400 calories per 1L. Whipping cream contains 3260 calories per 1L. Cooking cream contains 2000 calories per 1L. Light cream contains 1950 calories per 1L. Double cream contains 4310 calories per 1L.

Cream offers several potential health benefits due to the nutrient content, as listed below:

• Source of Fat-Soluble Vitamins: Cream is a good source of fat-soluble vitamins A, D, E, and K. Vitamin A is crucial for vision, immune function, and cell growth. Vitamin D plays a vital role in calcium absorption and bone health. Vitamin E acts as an antioxidant, protecting cells from damage. Vitamin K is essential for blood clotting and bone metabolism. (USDA, FoodData Central)
• Provides Choline: Cream contains choline, an essential nutrient important for brain health, liver function, and lipid metabolism. (Zeisel, S. H., & da Costa, K. A., 2009. Choline: an essential nutrient for public health. Nutrition reviews)
• Contains Conjugated Linoleic Acid (CLA): Cream from grass-fed cows is a source of conjugated linoleic acid (CLA), a type of fatty acid associated with potential health benefits like improved immune function and reduced body fat. (R. Wahle, K.W.J., Heys, S.D., & Rotondo, D., 2004. Conjugated linoleic acids: are they beneficial or detrimental to health?. Progress in lipid research)

Cream offers some nutritional benefits, but it also has some drawbacks, as shown below:

• High in Saturated Fat: Cream is high in saturated fat, which, when consumed in excess, contribute to elevated LDL cholesterol levels and increase the risk of heart disease. (Eric B. Rimm, Walter C. Willett, Meir J. Stampfer, Graham A. Colditz, Frank E. Speizer, Bernard Rosner, Charles H. Hennekens, 1996. Dietary fat and coronary heart disease: A critical review.) An alternative is to consume cream in moderation or choose lower-fat dairy options like milk or yogurt. The American Heart Association recommends limiting saturated fat intake to less than 6% of daily calories.
• High Calories: Cream is calorie-dense, meaning it provides a significant number of calories in a small volume. Overconsumption contributes to weight gain.
• Lactose Intolerance: Some people are unable to digest lactose.

Cream offers benefits like fat-soluble vitamins and choline, which support vision, bone health, and brain function. High saturated fat content negatively impacts heart health if consumed excessively. While cream isn't inherently bad, balancing the intake with other nutrient-rich foods and considering lower-fat alternatives is crucial for overall health. Cream does not provide any specific digestive or liver health benefits beyond the general nutritional contributions.

The Dietary Guidelines for Americans recommend three servings of dairy per day, but these servings are ideally from low-fat or fat-free sources like milk, yogurt, and cheese. The American Heart Association suggests limiting saturated fat intake, which means consuming cream only sparingly. One to two tablespoons of cream per day is generally considered safe.

There's no established upper limit for cream consumption, but exceeding recommended saturated fat intake contributes to health issues. Overconsumption of saturated fat increases LDL cholesterol and heart disease risk. Excessive calorie intake from cream also leads to weight gain. Sticking to small portions and infrequent consumption helps maximize cream's potential benefits (like vitamin intake) while minimizing potential health risks.

Calorie content in cream directly correlates with fat content. Higher fat percentages result in higher calorie counts. Clotted cream, with the highest fat content (55-60%), has the most calories (586 per 100g). Double cream, with 48% fat, contains 431 calories per 100ml. Heavy cream (at least 36% fat) has 340 calories per 100g, while whipping cream (30-36% fat) has 326 calories per 100ml. Light cream and single cream, both with 18-30% fat, have 195 calories per 100g and 192 calories per 100ml, respectively. Sour cream, with a minimum of 18% fat, has 198 calories per 100g. Cooking cream, with around 20% fat, has 200 calories per 100ml.

The origin of cream usage dates back to ancient times, coinciding with the domestication of milk-producing animals. Separating cream from milk was likely discovered soon after humans began collecting milk. Since cream naturally rises to the top of milk, early methods probably involved simply skimming it off. The use of cream in cooking developed over centuries, with different cultures incorporating it into their cuisines in different ways. French cuisine is renowned for its extensive use of cream in sauces, soups, and desserts, with dishes like Béchamel sauce (a classic white sauce made with butter, flour, and milk or cream) and Crème brûlée (a rich custard with a caramelized sugar topping) exemplify the French culinary tradition's emphasis on cream. Italian cuisine also utilizes cream in dishes like Panna Cotta (a sweetened cream dessert) and pasta sauces. 

Countries with cuisines that frequently use cream in cooking, sauces, desserts, and beverages tend to have higher consumption such as France, Germany, UK, Italy, the United States, and Canada. Per capita consumption of cream is often high in these regions.