FitCiNutrition facts
| Nutrient | 100 g | 1 serving |
|---|---|---|
| kcal | 195 kcal | 98 kcal |
| Protein | 2.5 g | 1.2 g |
| Carbs | 3.5 g | 1.8 g |
| Fat | 19 g | 9.5 g |
| Fiber | 0 g | 0 g |
| Sugar | 3 g | 1.5 g |
| Sodium | 39 mg | 20 mg |
Where it stands in its category
Cooking Cream ranks #42 of 55 in the Dairy category by calories per 100 g (lowest to highest); the category average is 136 kcal per 100 g, so it is 43% above average. 5% of its calories come from protein; weak as a protein source, pair it with protein.
Burning the 98 kcal in one 1 serving (50 g) takes about 22 minutes of brisk walking (~4.5 kcal/min at 70 kg) or 10 minutes of running (~10 kcal/min).
Where the calories come from
Share of a daily budget
One serving of Cooking Cream is 5% of a 2,000 kcal reference day. Find your own number with the calorie calculator.
What to eat instead
- Lower-calorie options in the same category: Labneh (174 kcal/100 g), Ricotta Cheese (173 kcal/100 g), Light Cream Cheese (160 kcal/100 g)
- More protein for similar calories: Cokelek Cheese (17 g/100 g), Light Strained Cheese (15 g/100 g), Dry Curd Cheese (13 g/100 g)
About this ingredient
"Cooking cream" is the mid-fat cream sold for sauces and soups, typically 18–25% fat, often with a stabiliser so it does not split when boiled. It sits between single cream and heavy/whipping cream (30–36% fat). One 1 serving (50 g) adds 98 kcal and 9.5 g fat to a dish; per 100 g it is 195 kcal. Almost all of its energy is fat; protein and carbs are minor.
Because it is poured rather than measured, cream is one of the most under-counted ingredients in home cooking: a generous splash into a pasta sauce for two can be 150 g, or roughly 300 kcal.
How it fits in a diet
- Measure it. Weigh the carton before and after, or use a spoon: 1 tablespoon (15 g) is about 30 kcal.
- Thicken with starch instead of volume. A teaspoon of cornflour in milk gives the same body as a large pour of cream at a fraction of the calories.
- Swap in strained yoghurt or labneh off the heat for creamy sauces; add protein, cut fat. Stir in at the end to avoid curdling.
- Use it where it matters. A small amount finishing a soup adds more perceived richness than the same amount cooked in; less goes further.
FAQ
Can I whip cooking cream?
Rarely; whipping needs around 30% fat or more. For whipped cream use heavy or whipping cream, for sauces cooking cream is the better, more stable choice.
Is it lactose-free?
Standard versions contain lactose, though less per serving than milk. Lactose-free cooking cream exists with the same calories.
Cream vs milk in a sauce: how big is the difference?
Per 100 g, whole milk is about 60 kcal and cooking cream about 195 kcal, so cream is roughly three times the energy. Half cream, half milk is a common compromise that most people cannot taste.
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