Heavy whipping cream is not only used in cooking but it is also used in many other ways such as making ice cream, baking cakes, and even as a salad dressing. There are various types of whipped creams available today: skim milk, whole milk, low fat (less than 2%), nonfat (0), light (1-3% calories) and full fat (4-6%). All types have their own nutritional value. Some of them contain less saturated fats than others. These differences may affect your blood lipid levels.
Whipped cream contains both milk proteins and casein protein. Casein is a type of milk protein that contributes to the texture of whipped cream.
Milk proteins contribute to the flavor of whipped cream. However, there are some studies showing that milk proteins do not raise LDL (“bad”) cholesterol levels in humans, whereas casein does. Therefore, milk proteins are considered healthier than casein.
The amount of fat in one cup of whipping cream varies depending on its type. A half cup of whole milk has approximately 0.5 grams of fat per tablespoon; a quarter cup has 0.25 grams; a pint has 0.15 grams; and a quart has 0 gram of fat per teaspoonful. The total amount of fat in one serving is approximately 4 percent calories from saturated fatty acids (SFA).
Whipping cream contains a significant amount of vitamins and minerals. It has almost no cholesterol but is high in sodium.
It contains roughly 50 calories per tablespoon (depending on the type). Most of its calories come from the fat it contains. It also contains both myoglobin and casein. Both are types of proteins that can be used as an energy source during prolonged physical exercise.