how many grams in a cup of cream?

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things people ask

• How does cream weight change between heavy, whipping, and double cream?
  All three sit close to 227 g per cup because water makes up most of the volume regardless of fat percentage. UK double cream (~48% fat) is slightly denser than US heavy cream (~36%) and US whipping cream (~30%), but the gap is only 2-4 g per cup. For a 1:1 ganache where you melt equal weights of chocolate and cream, the small difference rarely shows up in the final set.
• Why does my whipped cream recipe specify cream by cup but ganache by weight?
  Whipped cream is forgiving — a cup that's 220 g instead of 230 g still whips to soft peaks the same way. Ganache is a ratio: 1:1 dark, 2:1 milk, 3:1 white chocolate by weight. A 20 g overshoot on the cream side of a small batch can leave the ganache too loose to pipe or set into truffles, which is why pastry recipes lean on grams once chocolate enters the picture.
• Can I use the same cup measurement for cold versus room-temperature cream?
  Yes — temperature doesn't shift the gram weight per cup meaningfully. What does shift is how the cream behaves: cold cream pours cleanly and lands at 227 g per cup without foam, while room-temp cream is looser and tends to splash and aerate as you pour. If you're measuring for whipping, use cream straight from the fridge so the fat stays firm enough to trap air.

related conversions

• Cream: tablespoons to grams
• Cream: teaspoons to grams
• Cream guide