Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Heavy Cream
Dairy & FatsHigh-fat cream (36-40% fat) used in whipping, ganache, and rich baked goods.
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Properties
Density Index
1.01 g/cm3
1 Cup Weight
238g
Texture
Solid/Liquid
Category
Dairy
Top Substitute
Coconut Cream
Use 1:1
Similar fat content. Whips well when chilled. Adds coconut flavour.
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 59.7 grams |
| 1/3 cups | 78.9 grams |
| 1/2 cups | 119 grams |
| 1 cups | 239 grams |
| 1.50 cups | 358 grams |
| 2 cups | 478 grams |
| 3 cups | 717 grams |
| 4 cups | 956 grams |
Density: 1.01 g/ml
Quick Convert
Density-accurate conversions for baking
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grams
Science Note: Precision within +/-0.002g
Recommended Tools & Pantry Picks for Heavy Cream
Optional shopping references for bakers who want to compare tools and pantry options related to heavy cream.
Measuring Cup & Spoon Set
Useful for quick volume checks before converting to weight.
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Substitutions for Heavy Cream
Coconut Cream
good1:1
Similar fat content. Whips well when chilled. Adds coconut flavour.
Similar fat content. Whips well when chilled. Adds coconut flavour.
Milk + Butter
moderate3/4 cup milk + 1/4 cup melted butter
Matches fat content but won't whip. Works for baking and sauces.
Matches fat content but won't whip. Works for baking and sauces.
Storage Tips
Refrigerate. Use within 5-7 days of opening.
Baking Science
High fat content creates rich, stable emulsions. Whips to 2x volume by trapping air in fat globules. Makes ganache smooth and glossy.
Recipe Context
For laminated dough: temperature and exact fat mass impact layer definition.
For creaming methods: weight keeps butter-to-sugar balance stable.
For custards: tight dairy ratios reduce curdling risk.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Butter and dairy temperature affects emulsion stability and spread.
Brand Variance & Measuring Method
Baseline reference: 1 cup heavy cream = 238g. In real kitchens, a practical range is usually 224g-252g per cup (6% band).
Why this happens: temperature and fat phase (solid vs softened vs melted) change effective volume.