How much does cream expand when whipped?

Double cream (48% fat) roughly doubles in volume when whipped to firm peaks. So 250ml of liquid double cream produces approximately 500ml of whipped cream. Whipping cream (36%) also roughly doubles. The exact amount depends on how firmly you whip it.

Can I whip single cream?

No, single cream (18% fat) does not have enough fat to trap air bubbles and will not whip. You need at least 30% fat content for cream to whip. Double cream (48%) and whipping cream (36%) both whip successfully.

What is the difference between whipping cream and double cream for whipping?

Whipping cream (36%) produces lighter, softer peaks that are ideal for folding into mousses and serving alongside desserts. Double cream (48%) whips to very firm peaks and can be over-whipped into butter more easily. For piping, double cream holds its shape better.

How long does whipped cream last?

Freshly whipped cream is best used within a few hours. It can be stored in the fridge for up to 24 hours but may weep (release liquid). Give it a gentle whisk before serving if it has been sitting. Stabilised whipped cream (with a little icing sugar) holds better.

Can I over-whip cream?

Yes, especially double cream. Over-whipping causes the fat to clump together and the cream becomes grainy, eventually turning into butter. Stop whipping as soon as the cream holds soft or firm peaks, depending on your needs. Whip on medium speed for more control.

BakeCalcs

Whipped Cream Volume Calculator

Calculate how much liquid double cream you need for a target volume of whipped cream, or vice versa.

What Do You Know?

Desired Whipped Cream Volume

How We Calculate This

This calculator uses the approximate doubling rule for whipped double cream. When double cream is whisked, air is incorporated and trapped by the fat network, roughly doubling the volume.

The Formula

Whipped volume = Liquid cream volume x 2
Liquid cream needed = Desired whipped volume / 2

Notes

This applies to double cream (48% fat) and whipping cream (36% fat)
Single cream (18% fat) cannot be whipped
Actual expansion depends on how firmly you whip and the temperature
Cream whips best when cold — chill the bowl and whisk too

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.