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Dairy whipping cream containing 35% milk fat, suitable for whipping.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Dost 35% Fat Whipping Cream (15 g) has 51 calories. That works out to 337 calories per 100 g. It contains 0.4 g of carbs, 0.3 g of protein, 5.3 g of fat and 0 g of fiber. Its 61.7 µg of Vitamin A covers 7% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
51
KCAL / 15G
Carbs
0.4g
· 0% DV
Protein
0.3g
· 1% DV
Fat
5.3g
· 7% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 3% · Protein 2% · Fat 95%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 51 kcal | |
| Total fat | 5.3 g | 7% |
| Saturated fat | 3.23 g | 16% |
| Trans fat | 0.17 g | |
| Sodium | 4.5 mg | 0% |
| Total carbohydrate | 0.4 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 0.3 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 |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 51 kcal |
| 1 teaspoon (small) | 5 g | 17 kcal |
| 2 tablespoon (large) | 30 g | 101 kcal |
| 1 serving (medium) | 30 g | 101 kcal |
| 0.25 cup (quarter) | 60 g | 202 kcal |
| 100 g | 100 g | 337 kcal |
| ½ cup (half) | 120 g | 404 kcal |
| 1 cup (whole) | 240 g | 809 kcal |
Calculated from 337 calories per 100 g.
Start with well-chilled Dost 35% Fat Whipping Cream and a cold bowl, then beat until it forms the texture you want. Stop as soon as it holds its shape; overwhipping can make the cream grainy and eventually turn it into butter.
The cream or bowl may be too warm, which makes it harder for the fat to hold air. Chill both and try again. Also check that the product is still within its date and has been stored as directed on the pack.
In many recipes, yes: its 35% milk fat makes it suitable for whipping and for adding richness to sauces and desserts. Results can differ in recipes that rely on a particular heavy-cream fat content or consistency.
Yes, but thawed cream may separate and lose the smooth texture needed for whipping. Frozen and thawed Dost 35% Fat Whipping Cream is generally better used in cooked dishes than as a topping or cake decoration.
Keep the opened carton closed in the refrigerator and follow the package instructions for using it after opening. Return it to the refrigerator promptly after pouring, and avoid leaving the cream at room temperature for an extended time.
Yes, it works well in creamy pasta sauces. Warm it gently and avoid prolonged, vigorous boiling, which can affect the sauce’s texture; add it toward the end of cooking and stir it through evenly.
Yes, you can whip it by hand with a whisk, though it takes more effort than using an electric mixer. Keep the cream and bowl cold, and use a large bowl so the whisk can incorporate air efficiently.
Whipping cream is used as an ingredient rather than a ready-made sweet topping, so add sugar yourself if you want a sweet cream. Check the product’s ingredient list for the exact formulation, especially if sweetness matters for your recipe.
Yes. Add it directly for a richer coffee, or whip it first and spoon it on top. Whipped cream sits as a topping, while unwhipped cream blends into the drink more easily.
Whip the cream while it is cold and stop when it holds its shape, then keep the cake refrigerated. For a dessert that needs to hold its decoration for a long time, use a recipe specifically designed to stabilize whipped cream.
Vitamins
Vitamin A
61.65µg · 7% DV
B12
0.06µg · 3% DV
B2
0.02mg · 2% DV
Biotin
0.39µg · 1% DV
Minerals
Phosphorus
9.15mg · 1% DV
Iodine
1.5µg · 1% DV
Calcium
9.75mg · 1% DV
Selenium
0.22µg · 0% DV
Potassium ⭐
11mg · 0% DV
Sodium
4.5mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 51 calories in 1 tablespoon (medium) (15 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.
Dost 35% Fat Whipping Cream is a packaged dairy cream with enough milk fat to whip into a soft, airy topping. Its flavour is mild and milky, and its texture is rich and smooth. Serve it whipped over cakes, fruit, pies or hot chocolate, or use it unwhipped to enrich soups and sauces. In many kitchens, it is a convenient way to finish desserts without making a separate custard or topping. It is energy-dense and mostly fat, with comparatively little protein or carbohydrate. Chill it well before whipping, and pair a modest spoonful with fresh fruit for a less heavy dessert.
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 2
Minimally 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.23g
MONOUNSATURATED
1.49g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.