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Cake cream made with sweetener, lower sugar
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Cake cream with sweetener (30 g) has 63 calories. That works out to 210 calories per 100 g. It contains 5.7 g of carbs, 0.7 g of protein, 4.5 g of fat and 0.1 g of fiber. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
63
KCAL / 30G
Carbs
5.7g
· 2% DV
Protein
0.7g
· 1% DV
Fat
4.5g
· 6% DV
Fiber
0.1g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 34% · Protein 4% · Fat 62%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 63 kcal | |
| Total fat | 4.5 g | 6% |
| Saturated fat | 2.76 g | 14% |
| Trans fat | 0.03 g | |
| Sodium | 20 mg | 1% |
| Total carbohydrate | 5.7 g | 2% |
| Fiber | 0.1 g | 0% |
| Protein | 0.7 g | 1% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 63 kcal |
| 1 tablespoon (small) | 15 g | 32 kcal |
| 1 slice (thin) | 20 g | 42 kcal |
| 1 piece (small) | 25 g | 53 kcal |
| 1 slice (thick) | 35 g | 74 kcal |
| 1 serving (medium) | 40 g | 84 kcal |
| 3 tablespoon (large) | 45 g | 95 kcal |
| 100 g | 100 g | 210 kcal |
| 1 cup (large) | 120 g | 252 kcal |
Calculated from 210 calories per 100 g.
Cake cream with sweetener is a frosting or filling for cakes and desserts made with a non-sugar sweetener, or with less sugar than a conventional version. Some products are ready to use, while others need to be mixed or cooked first.
Yes, but whether cake cream with sweetener can be baked into a recipe depends on its formulation. Heat can affect both texture and sweetness, so follow the product directions and test it in a small batch before using it in a larger bake.
Not always: cake cream with sweetener may be a filling cream, a spreadable topping, or a product used to make frosting. Frosting is usually intended to coat or decorate a cake, so check the texture and directions before using the cream for that purpose.
Usually, cake cream with sweetener can replace regular cake cream in fillings and toppings. Its sweetness, thickness, and performance when heated may differ, so adjust the recipe only after checking the finished texture and taste.
Yes, cake cream with sweetener can taste different from regular cake cream. Some sweeteners leave a cooling sensation or aftertaste, and the cream may be less sweet; pairing it with fruit or cocoa can balance the overall flavor.
Yes, cake cream with sweetener can be piped if it is thick enough to hold its shape. Chill a soft cream briefly before piping, and test a small amount first because some formulations stay too loose for decorative swirls.
Not automatically: cake cream with sweetener may still contain carbohydrates or sugar, and its effect depends on the ingredients and portion. People managing diabetes should consider its nutrition information in their meal plan; a clinician or dietitian can advise on individual needs.
Refrigerate opened, ready-made cake cream with sweetener in a covered container. Follow the package’s storage and use-by directions, since shelf life varies by formulation; discard it if its smell, appearance, or texture changes unexpectedly.
Yes, cake cream with sweetener can be frozen, but thawing may make it watery or grainy. Freeze a small test portion first, thaw it in the refrigerator, and check its texture before using it as a cake filling or topping.
Yes, you can make cake cream with sweetener at home by adapting a custard or frosting recipe and adding a sweetener suited to the method. Sweeteners behave differently when heated, so follow their cooking guidance and taste the cream as you prepare it.
Vitamins
Vitamin A
27µg · 3% DV
B12
0.05µg · 2% DV
B2
0.02mg · 2% DV
B5
0.08mg · 2% DV
Minerals
Calcium
17mg · 2% DV
Phosphorus
11mg · 2% DV
Sodium
20mg · 1% DV
Zinc
0.09mg · 1% DV
Potassium ⭐
21mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 63 calories in 2 tablespoon (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cake cream with sweetener is a creamy mixture used to fill cake layers or cover and decorate cakes. It offers a sweetened alternative to conventional cake cream and is suited to home baking as well as ready-made cakes; recipes and texture can vary by product.
Its soft, spreadable consistency works well with sponge cake, fruit and other dessert layers. Serve it in a celebration cake, or use a thin layer between slices for a less rich result. It is lower in sugar, while still providing a notable amount of fat, so fresh fruit can add contrast and keep the overall dessert feeling lighter.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.76g
MONOUNSATURATED
1.08g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 7:1
Above the ideal 4:1 (7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.