How much is in a can of whip cream?

January 1, 2026 •

3 min read

A 13-ounce can of aerosol whipped topping can contain approximately 61 to 70 two-tablespoon servings, though actual amounts vary by brand and density. However, the total volume of fluffy whipped cream you can dispense is far greater than the liquid volume inside due to the propellant gas.

Quick Summary

The amount of cream in an aerosol can is significantly expanded by a propellant, with common can sizes ranging from 13 to 15 ounces by weight.

Key Points

Weight vs. Volume: A can's net weight refers to the liquid cream, while the dispensed volume is much larger due to the nitrous oxide propellant.
Common Sizes: Standard aerosol cans are typically sold in sizes ranging from 13 to 15 ounces, or 250 to 400 grams.
Varying Servings: Can labels often indicate dozens of 2-tablespoon servings, though this varies by brand and density.
Propellant Function: The propellant, nitrous oxide, is what aerates the liquid cream into a stable foam upon dispensing.
Homemade vs. Canned: Homemade whipped cream is often thicker and more stable, whereas canned is lighter and more convenient.
Proper Storage: Always refrigerate canned whipped cream and store it upright to prevent clogging and maintain optimal performance.

The Science of a Whipped Cream Can

The central mystery of an aerosol whipped cream can isn't about its weight but the amazing expansion of its contents. A typical can is filled with a liquid cream mixture and pressurized with a food-grade propellant, most commonly nitrous oxide. When you press the nozzle, the gas is released from the liquid, causing the cream to aerate rapidly and expand into a light, fluffy foam. This is why a can feels relatively heavy even after dispensing a large volume of the fluffy topping. The propellant is essential for creating the signature light texture and is also responsible for the rapid, on-demand dispensing that makes aerosol cans so convenient.

Common Can Sizes and How Much They Yield

While cans come in various sizes, several are standard across many popular brands. These figures can give you a better idea of what to expect when you're at the grocery store:

13 oz (or ~370g) cans: Often yield around 61-70 servings, with a standard serving size of 2 tablespoons (around 6 grams).
15 oz cans: Similar to the 13 oz cans but with slightly more product, providing a greater number of servings.
250g cans: A smaller size found in some markets, suitable for a few individual servings or a small dessert.
400g cans: A medium-sized option, offering a larger volume for multiple applications.

It's important to note that the total amount of whipped cream you get is often an estimate. A study found that the actual dispensed weight was slightly less than what the label indicated, suggesting some residue may be left in the can.

The Ingredients and Their Purpose

Inside a can of whipped topping, you'll find more than just cream. A combination of ingredients works together to create a stable, long-lasting foam. Here’s what's typically in the mix:

Cream: The primary ingredient, though often combined with other ingredients to increase shelf stability and texture.
Sugar and Corn Syrup: Added for sweetness and flavor.
Emulsifiers (e.g., Mono- and Diglycerides): Help prevent the fat and water from separating, creating a smooth, uniform texture.
Stabilizers (e.g., Carrageenan): Thicken the liquid and help the whipped cream hold its shape after dispensing.
Propellant (Nitrous Oxide): The gas that aerates the cream into a foam as it exits the can.

Homemade vs. Canned Whipped Cream: A Comparison


Feature	Homemade Whipped Cream	Canned Whipped Cream
Convenience	Requires preparation (chilling cream, whipping, mixing).	Instantly dispensed with the push of a button.
Ingredients	Typically uses just heavy cream, sugar, and vanilla.	Contains cream, sugars, stabilizers, emulsifiers, and propellants.
Texture & Stability	Thicker, richer, and more stable for a longer period.	Lighter, airier, and tends to deflate more quickly, especially at room temperature.
Flavor	Richer, fresher dairy taste; easily customizable.	Standardized flavor, though some varieties exist.
Shelf Life (Opened)	1-2 days in the refrigerator.	2-3 weeks when stored correctly in the refrigerator.

Tips for Getting the Most Out of Your Can

Store Upright: Always keep your aerosol can in the refrigerator, stored upright. This prevents the dispenser from clogging and helps maintain the proper balance of liquid and gas.
Shake Vigorously: Before every use, give the can a good shake to ensure the ingredients are fully mixed and the texture is consistent. This is especially important for cans that have been sitting for a while.
Clean the Nozzle: After each use, rinse the nozzle with warm water and dry it. This prevents the nozzle from becoming clogged with dried cream, ensuring a clean dispense next time.
Handle with Care: Always hold the can upside down when dispensing. Holding it upright will cause the propellant to escape prematurely, leaving behind liquid cream that can't be dispensed.

Conclusion

The amount of whipped cream in a can is a fascinating blend of weight, volume, and chemistry. While the net weight of liquid cream may seem small, the propellant expands it into a generous, fluffy topping, with a standard 13 oz can providing dozens of servings. Canned whipped cream offers undeniable convenience, but homemade versions offer superior flavor and stability, which is a consideration for serious bakers. Whether you choose the quick squirt from a can or the luxurious peaks of a homemade batch, understanding the differences helps you get the most out of your dessert. For more insights on making your own toppings, consider exploring resources like Sally's Baking Addiction.

Frequently Asked Questions

An opened can of aerosol whipped cream, if properly refrigerated, will typically last for about two to three weeks.

Canned whipped cream is not ideal for decorating cakes for long periods, as its aerated structure will cause it to melt and lose its shape faster than a homemade or stabilized whipped cream.

If a can is not stored and used upright, the propellant (nitrous oxide) can escape prematurely. Once the gas is gone, the remaining liquid cream cannot be properly dispensed.

The gas used as a propellant in a can of whipped cream is typically nitrous oxide (N2O).

Many popular brands of canned whipped topping list real cream as the first ingredient, though they also contain other ingredients like sugar and stabilizers for texture and shelf life.

The volume of dispensed whipped cream can be several times larger than the liquid volume inside the can due to the rapid expansion of the propellant gas.

Yes, aerosol cans are often recyclable, but they must be completely empty and depressurized before being placed in curbside recycling bins. Check your local regulations for specifics.