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Whipping Cream
Whipping Cream
Low concern
Whipping cream is a whole-food dairy product with an FDA standard of identity (21 CFR 131.157). Main considerations: milk allergen labeling, lactose for sensitive individuals, and saturated fat content.
Found in
653 products
What it is
Cream with milk fat content of approximately 30-36%, suitable for whipping.
Dairy ingredient; provides richness, texture, fat structure.
Why it's flagged
- milk allergen
- lactose intolerance
- high saturated fat
What regulators actually say
"Light whipping cream is cream which contains not less than 30 percent but less than 36 percent milkfat."
"Cream, fluid, heavy whipping - USDA FoodData Central nutrient profile."
Regulatory status
United States — FDA
Standard of identity under 21 CFR 131.157 (Light whipping cream) and 131.150 (Heavy cream).
European Union — EFSA
Permitted dairy product; milk listed allergen.
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