Ingredient Weight Converter · dairy
Heavy Cream: cups to grams
1 cup of heavy cream weighs 238 grams. Use the converter below for any other amount, or check the quick-reference table.
Heavy Cream baseline: 1 cup = 238 g.
Common amounts
| Cups | Tablespoons | Grams | Ounces (weight) | Milliliters |
|---|---|---|---|---|
| 1/4 cup | 4.0 | 60 g | 2.10 oz | 59 mL |
| 1/3 cup | 5.3 | 79 g | 2.80 oz | 79 mL |
| 1/2 cup | 8.0 | 119 g | 4.20 oz | 118 mL |
| 2/3 cup | 10.7 | 159 g | 5.60 oz | 158 mL |
| 3/4 cup | 12.0 | 179 g | 6.30 oz | 177 mL |
| 1 cup | 16.0 | 238 g | 8.40 oz | 237 mL |
| 1.5 cups | 24.0 | 357 g | 12.59 oz | 355 mL |
| 2 cups | 32.0 | 476 g | 16.79 oz | 473 mL |
| 3 cups | 48.0 | 714 g | 25.19 oz | 710 mL |
| 4 cups | 64.0 | 952 g | 33.58 oz | 946 mL |
Why measuring heavy cream by cup goes wrong
Heavy cream is at least 36 percent milk fat. A cup weighs 238 grams. Whipping cream is 30–36 percent fat and weighs slightly less. The fat is what allows cream to whip — below about 30 percent fat, no amount of whisking produces stable foam.
Practical tips for working with heavy cream
Cream whips best when everything is cold: the bowl, the whisk, the cream. Stick the mixer bowl in the freezer for ten minutes before you start. Soft peaks (the cream droops off the whisk) take about 90 seconds with a stand mixer; stiff peaks (the cream stands straight) take another 30 seconds; one more pass and you have butter. Stop early. You can always whip more, but you cannot un-whip butter.
Note from this ingredient's record: 36 percent fat. Whips to soft peaks in 90 seconds with a stand mixer when starting cold; warm cream will not whip.
Other ingredients
Browse every ingredient on the site, or jump to a related one: