Heavy cream 38%
See how Heavy cream 38% affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Created by another user
You can duplicate this ingredient to make edits and use in your own recipes.
Composition
Heavy cream 38% is made up of 55% water, 38% fat, 2.9% sugars, and 0% alcohol.
Water | 55% |
Fat | 38% |
Sugars | 2.9% |
Lactose | 2.9% |
Added sugars | 0% |
Alcohol | 0% |
Total solids
45%
MSNF
7%
Freezing properties
Certain ingredients lower the freezing point of water, which is what makes ice cream soft and scoopable.
Learn more about freezing point depression
Freezing point depression factor
(Also known as PAC)
2.9%
Similar to 2.9 g of sucrose dissolved in 100g of water
Sweetness
Heavy cream 38% is 0.5% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.5%
Nutrition
Heavy cream 38% has 360 kcal per 100g.
| Calories | 360 kcal |
| Total fat | 38 g |
| Saturated fat | 24.7 g |
| Trans fat | 0 g |
| Carbohydrates | 0 g |
| Sugars | 2.9 g |
| Fiber | 0 g |
| Protein | 2.6 g |