Whipped Cream Calculator
Cream roughly doubles when whipped, which makes "how much do I buy?" surprisingly easy to get wrong. Work it from either end.
Quick guide
| Liquid cream | Whipped yield | Covers |
|---|---|---|
| ½ cup | ~1 cup | A few desserts |
| 1 cup | ~2 cups | One 9" pie |
| 2 cups | ~4 cups | An 8" layer cake |
| 1 pint (2 cups) | ~4 cups | 8–10 servings |
Getting it right
Use cream with at least 35% fat (heavy or double cream) — anything lighter won't hold peaks. Chill the bowl, whisk and cream first: fat whips best when cold. Stop at soft, floppy peaks for folding and serving, or stiff peaks for piping. Push past stiff and the fat separates — at which point you're making butter, not cream. If that happens, a splash of fresh cold cream whisked in by hand often brings it back.
FAQ
Powdered or granulated sugar?
Powdered. It dissolves instantly and its cornstarch helps hold the foam. Granulated can stay gritty.
When do I add the sugar?
Once the cream reaches soft peaks. Adding it at the start slows the whipping slightly.
Can I whip it ahead?
Unstabilised cream weeps within a few hours. With gelatin it holds a day or two — worth it for cakes made in advance.