1 tablespoon (medium) of Milk Cream (15 g) has 51 calories. That works out to 340 calories per 100 g. It contains 0.5 g of carbs, 0.3 g of protein, 5.3 g of fat and 0 g of fiber. Its 49.5 µg of Vitamin A covers 6% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.

What is Milk Cream?

Milk Cream is the rich layer of fat separated from milk, used as an ingredient rather than eaten as a dish on its own. It has a smooth, spoonable texture and a mild, milky sweetness. Across many cuisines, it is stirred into sauces, soups and casseroles, or used in desserts; it can also be added to coffee where pouring cream is customary.

It is mainly a source of fat, with relatively little protein or carbohydrate: 100 g provides 35 g of fat. A small amount can make a dish taste fuller and silkier, so use less and loosen it with stock or milk if you want a lighter sauce. Keep it chilled after opening and follow the storage directions on the pack.

Milk Cream Nutrition Facts

Selected: 100 g

340

KCAL / 100G

Carbs

3.2g

· 1% DV

Protein

2.1g

· 4% DV

Fat

35g

· 45% DV

Fiber

· 0% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 4% · Protein 2% · Fat 94%

Milk Cream Vitamins & Minerals

Vitamins

Vitamin A

330µg · 37% DV

B12

0.4µg · 17% DV

0.18mg · 14% DV

0.5mg · 10% DV

Minerals

Iodine

15µg · 10% DV

Phosphorus

60mg · 9% DV

Calcium

66mg · 7% DV

Selenium

2µg · 4% DV

How Nutritious Is Milk Cream?

Nutrient density

Medium

40/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

9/ 100

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.

Milk Cream Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Milk Cream

To burn the 340 calories in 100 g:

🚶

84min

Walking (5 km/h)

🏃

35min

Running (8 km/h)

🚴

46min

Cycling

🏊

40min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Milk Cream Processed?

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.

Does Milk Cream Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Milk Cream Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

✓ Suitable

Low FODMAP

— Not suitable

Milk Cream Fat Profile

SATURATED

21.5g

MONOUNSATURATED

10.5g

POLYUNSATURATED

⚖️

Omega 6:3 ratio 6.4:1

Above the ideal 4:1 (6.4:1).

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Frequently Asked Questions About Milk Cream

What is milk cream, and how is it made?

Milk cream is the fat-rich portion separated from milk. It is used to give sauces, soups, and desserts a smooth texture and rich taste; commercial milk cream is usually pasteurized.

Can you whip milk cream into whipped cream?

Yes, chilled milk cream can be whipped until it thickens and holds its shape. A cold bowl and beaters help. If the product has too little fat or is warm, it may stay runny rather than whip properly.

How do you use milk cream in cooking?

Milk cream works in soups, pasta sauces, casseroles, and desserts. Stir it into hot dishes gradually and keep the heat moderate; prolonged boiling can cause the cream to separate or turn grainy.

How should you store milk cream after opening?

Keep opened milk cream refrigerated in a tightly closed container and follow the package’s use-by instructions. Use a clean utensil each time, and discard it if you notice an off smell, discoloration, or mold.

Can you freeze milk cream?

Yes, milk cream can be frozen, but it may separate or become grainy after thawing. It usually works better stirred into a cooked sauce or soup than whipped for a dessert once thawed.

What can you use instead of milk cream in a recipe?

The best substitute depends on the recipe: regular cream, milk thickened with a little butter, or a plant-based cooking cream can work. Yogurt is another option, but temper it first so it is less likely to split in a hot dish.

Why does milk cream curdle in a sauce?

Milk cream can split when exposed to very high heat or added suddenly to an acidic sauce. Lower the heat, stir the cream in gradually, and avoid bringing the finished sauce to a vigorous boil.

Is milk cream the same as heavy cream?

Not necessarily. Milk cream is a broad name for cream separated from milk, while “heavy cream” generally refers to cream with a high fat content that whips well. Check the product’s intended use when substituting one for the other.

Can you make milk cream at home?

You can skim the rich layer that rises to the top of non-homogenized milk, but this is not reliable with most supermarket milk because homogenization prevents the cream from separating that way. Commercial cream is separated from milk using dairy-processing equipment.

Can you put milk cream in coffee?

Yes, milk cream can be added to coffee for a richer, smoother texture. Pour it in gradually and stir; it is more concentrated than milk, so a small splash can noticeably change the drink.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 25, 2026