Convert cream grams to cups for heavy cream, whipping cream, double cream, single cream, and half-and-half. Default value: 1 cup heavy cream = 238g. Includes a full conversion table, all cream types compared, whipping guide, substitution ratios, and 10 FAQs.
Only cream with ≥30% fat content can be whipped into stiff peaks. Heavy cream (36–40%) and double cream (48%) whip reliably. Whipping cream (30–36%) whips but less stably. Single cream (18%) and half-and-half (10–18%) cannot be whipped.
Three most common cream types shown side by side. Heavy cream (238g/cup) is the default. All values based on US cups (240ml).
| Grams | Heavy Cream 238g/cup | Whipping Cream 239g/cup | Half-and-Half 242g/cup |
|---|---|---|---|
| 15g | 0.06 cups | 0.06 cups | 0.06 cups |
| 30g | 0.13 cups | 0.13 cups | 0.12 cups |
| 50g | 0.21 cups | 0.21 cups | 0.21 cups |
| 60g≈ ¼ cup | 0.25 cups | 0.25 cups | 0.25 cups |
| 100g | 0.42 cups | 0.42 cups | 0.41 cups |
| 119g≈ ½ cup | 0.50 cups | 0.50 cups | 0.49 cups |
| 150g | 0.63 cups | 0.63 cups | 0.62 cups |
| 179g≈ ¾ cup | 0.75 cups | 0.75 cups | 0.74 cups |
| 200g | 0.84 cups | 0.84 cups | 0.83 cups |
| 238g= 1 cup heavy | 1.00 cups | 1.00 cups | 0.98 cups |
| 239g | 1.00 cups | 1.00 cups | 0.99 cups |
| 242g= 1 cup H&H | 1.02 cups | 1.01 cups | 1.00 cups |
| 250g | 1.05 cups | 1.05 cups | 1.03 cups |
| 300g | 1.26 cups | 1.26 cups | 1.24 cups |
| 500g | 2.10 cups | 2.09 cups | 2.07 cups |
Heavy cream and whipping cream values are nearly identical — the 1g/cup difference is negligible in practice. Double cream (UK, 48% fat) = 242g/cup — same as half-and-half by weight. 1 tablespoon of heavy cream ≈ 15g.
Cream type is determined by fat content, not by brand or country. The fat percentage determines density, flavor richness, and — most importantly — whether the cream can be whipped.
| Type | Fat % | g/cup | Can Whip? | Best For | US / UK Name |
|---|---|---|---|---|---|
| Double Cream | 48% | 242g | ✅ Yes (best) | Richest ganache, clotted cream, very stable whipped cream | UK term; US = heavy cream (though US heavy is 36–40%) |
| Heavy Cream (Heavy Whipping) | 36–40% | 238g | ✅ Yes | Whipped cream, ganache, ice cream, cream sauces, soups | ⭐ US standard — this page default |
| Whipping Cream (Light Whipping) | 30–36% | 239g | ✅ Yes | Whipped cream (less stable), lighter sauces, coffee | US term; slightly less fat than heavy cream |
| Single Cream | 18% | 240g | ❌ No | Pouring over desserts, light sauces, coffee | UK term; US = light cream |
| Half-and-Half | 10–18% | 242g | ❌ No | Coffee, light sauces, some baking (not whipping) | US term; half milk, half cream |
The ability to whip cream into stiff peaks is entirely determined by fat content. This is the most important practical question when choosing a cream for a recipe.
Cold cream whips faster and holds peaks better. Refrigerate the cream, bowl, and beaters for at least 15 minutes before whipping. Warm cream will whip slowly and produce unstable peaks that collapse quickly.
Begin whipping at low speed to incorporate air gradually, then increase to medium-high. Starting at high speed creates large, unstable bubbles. The cream is ready when it holds stiff peaks that do not droop when the beater is lifted.
Over-whipped cream separates into butter and buttermilk. Watch carefully once soft peaks form — stiff peaks are only 30–60 seconds away. If you over-whip, add a splash of fresh cream and fold gently to bring it back.
Add powdered sugar and vanilla extract once the cream reaches soft peaks. Adding sugar too early slows whipping. Use 1–2 tablespoons of powdered sugar per cup of cream.
A quick reference for substituting one cream type for another, and for dairy-free alternatives.
| If you need... | And you have... | Substitution |
|---|---|---|
| Heavy cream (1 cup) | Whipping cream | Use 1 cup — nearly identical |
| Heavy cream (1 cup) | Milk + butter | ¾ cup milk + ¼ cup melted butter |
| Heavy cream (1 cup) | Coconut cream | 1 cup — vegan, adds coconut flavor |
| Whipping cream (1 cup) | Heavy cream | Use 1 cup — works perfectly |
| Half-and-half (1 cup) | Milk + heavy cream | ½ cup milk + ½ cup heavy cream |
| Single cream (1 cup) | Half-and-half | Use 1 cup — very close in fat % |
Cream is a liquid and should always be measured in a liquid measuring jug. Here are four steps for accurate cream measurement in baking.
Cream is a liquid and must be measured in a liquid measuring jug — not a dry measuring cup. Pour the cream into the jug, place it on a flat surface, and read the measurement at eye level. Reading from above or below eye level introduces parallax error and can give inaccurate readings, especially for small amounts.
Check the label on your cream carton for the fat percentage. This tells you which value to use: heavy cream (36–40%) = 238g/cup, whipping cream (30–36%) = 239g/cup, half-and-half (10–18%) = 242g/cup. In practice, the differences are small enough that using 238g/cup for any pouring cream is accurate enough for most recipes.
For amounts under ¼ cup (60ml), measuring spoons are more accurate than a liquid jug. 1 tablespoon of heavy cream = approximately 15g. Pour cream into the spoon over the sink or a bowl, not over your mixing bowl — if you overfill, you cannot remove the excess easily.
Ganache ratios are critical — the ratio of cream to chocolate determines whether you get a pourable sauce, a soft truffle filling, or a firm ganache. For these recipes, weigh cream directly into the saucepan on a digital scale. 238g = 1 cup of heavy cream. This eliminates all measuring error and is the method used by professional pastry chefs.
1 cup heavy
½ cup heavy
1 cup heavy
½ cup heavy
½ cup single
¾ cup heavy
2 cups heavy
2 cups heavy
100 grams of heavy cream equals approximately 0.42 cups, or just under half a cup. In tablespoons, 100g of heavy cream is about 6.7 tablespoons. The values are nearly identical for whipping cream and half-and-half, making them interchangeable for conversion purposes in most recipes.
1 cup of heavy cream, also called heavy whipping cream, weighs approximately 238 grams. UK double cream weighs slightly more at 242g per cup. Whipping cream weighs 239g per cup. For practical purposes, use 238g per cup for any high-fat pouring cream.
Heavy cream contains 36–40% fat. Whipping cream contains 30–36% fat. Both can be whipped into peaks, but heavy cream produces more stable peaks that hold their shape longer. They can be substituted 1:1 in most recipes because the weight per cup is nearly identical.
For liquid uses such as soups, sauces, and baking, yes — half-and-half can substitute for heavy cream, though the result will be less rich. Use the same volume. For whipped cream, no: half-and-half contains only 10–18% fat and cannot be whipped into peaks.
Half a cup of heavy cream weighs approximately 119 grams. This is one of the most common amounts in ganache recipes. A standard chocolate ganache uses a ratio of chocolate to cream by weight, so 119g of cream with 119g of chocolate gives a medium-consistency ganache.
Double cream is a UK product with approximately 48% fat content, significantly higher than US heavy cream at 36–40%. It weighs about 242g per cup. Double cream whips more easily and produces more stable peaks. In the US, heavy cream is the closest equivalent.
200 grams of heavy cream equals approximately 0.84 cups, or just under 1 cup. In tablespoons, 200g is about 13.3 tablespoons. This is a common amount in ganache recipes, cream sauces, and medium-sized batches of ice cream.
Yes — cream can substitute for milk in most baking recipes, but the result will be richer and denser. Use the same volume. For a closer match to milk, dilute heavy cream with water: mix 1 part heavy cream with 2 parts water to approximate whole milk.
Store opened cream in the refrigerator and use within 3–5 days. Cream can be frozen for up to 3 months, though thawed cream may separate slightly. Freezing does not affect the gram-per-cup weight when thawed, but thawed cream cannot be whipped reliably.
100 grams of heavy cream equals approximately 6.7 tablespoons. Since 1 tablespoon of heavy cream weighs about 15g, use this quick reference: 1 tbsp = 15g, 2 tbsp = 30g, 4 tbsp = 60g, 8 tbsp = 120g, and 16 tbsp = about 240g.
Made from cream — ganache and buttercream both use butter + cream.
High-fat dairy — used in cheesecake and cream cheese frosting.
Lower-fat dairy — can substitute for cream in some recipes.
Paired with heavy cream for chocolate ganache.
Always added to whipped cream for sweetened whipped cream.
Natural sweetener for honey whipped cream and panna cotta.
Reverse converter for cream and other baking ingredients.
Browse printable conversion references for your kitchen.
Scale ganache, whipped cream, ice cream, and sauce recipes.
Read why weight is safer when substituting dairy ingredients.
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