Whipping Cream
Serving sizes
Whipping Cream changes rating with portion size. These are the amounts tested in the literature behind our ratings.
- About 2 tablespoons (40g)
- Larger portions
- Much larger portions
Whipping cream is Low FODMAP at about 2 tablespoons (40g), with Lactose building at larger portions.
- At about 2 tablespoons (40g), whipping cream is low.
- Lactose builds with the portion, reaching moderate at larger portions and high at much larger portions, so a dollop is comfortable while a big bowl of whipped cream is not.
Top dessert with about 2 tablespoons (40g), or use lactose-free cream for a more generous portion.
Why whipping cream is rated low
Whipping cream is low at about 2 tablespoons (40g), moderate at larger portions and high at much larger portions. The FODMAP behind that climb is lactose, the milk sugar that cream carries, and it builds with the amount. So a dollop over dessert or a splash stirred into a sauce is comfortable, while a big bowl of whipped cream is not. That climb is the point of this page: cream is easy to keep pouring, especially once it is whipped and looks like more than it is, and the serving is the only thing standing between low and moderate. For a more generous portion, lactose-free cream is the answer.
What changes your risk
- How much is poured About 2 tablespoons (40g) is low, larger portions are moderate and much larger portions are high. Whipping folds air in, so the same cream fills more of the bowl once it is beaten, which makes a generous looking spoonful easy to underestimate. Weigh the cream before whipping.
- Stacking lactose through a meal A low rating is per serving, not per meal. Cream on dessert after a meal that already included a creamy sauce, a milky coffee and ice cream is a run of lactose servings, and the total is what matters rather than any one of them.
- Ready made and sweetened whips Canned, aerosol and pre sweetened whipped creams carry added ingredients beyond cream, and added sweeteners are worth checking for on the label. Plain cream you whip yourself is the predictable option.
- Lactose-free cream Lactose-free dairy is ordinary dairy with the lactase enzyme added, so the milk sugar is already split. It is the way to a more generous pour, and it is still dairy: not dairy-free, and not suitable for a milk allergy.
- Cooking does not reduce it Reducing cream in a pan concentrates it rather than lightening it, and heat does not break FODMAPs down. A sauce finished with cream carries the lactose that went into it, so the pour into the pan is the amount that counts.
What else works
For a more generous pour, lactose-free cream is the direct swap and behaves the same way in coffee, on desserts and in a pan sauce. Plain lactose-free yoghurt works as a cooling spoonful alongside fruit such as strawberries, blueberries or oranges, and a pan sauce can be built on lactose-free milk instead. The lookalikes to be careful with are the ones people treat as interchangeable: ordinary milk, condensed milk and ice cream carry lactose too and are not the gentler option, and neither are the fresh soft cheeses such as ricotta or cream cheese. Sweetened whipped toppings deserve a label check for added sweeteners before they go anywhere near a bowl.
How to keep it low
Buy plain whipping cream and whip it yourself rather than reaching for an aerosol can or a sweetened tub, because that is where the extra ingredients hide. Weigh about 2 tablespoons (40g) per person before whipping, then serve from the bowl at the table rather than tipping freely from the carton, since the jug is where a dollop turns into a large pour. Whipped cream holds its shape in the fridge for a day or so, which means you can whip a batch and serve from it deliberately instead of pouring each time. Cream freezes poorly once whipped, so buying a smaller carton for the week beats keeping a large one that invites generous use.
Common questions
is whipping cream low fodmap
Yes, at about 2 tablespoons (40g). It is moderate at larger portions and high at much larger portions, because the lactose builds with the amount.
how much cream can i have on a low fodmap diet
About 2 tablespoons (40g) is low and larger portions are moderate. Whipping adds air, so judge the amount by the cream that went into the bowl rather than by the volume after beating, and use lactose-free cream for a bigger portion.
is canned whipped cream ok on a low fodmap diet
Read the label first, since aerosol and pre sweetened whips add ingredients beyond cream and can include added sweeteners. Cream you whip yourself is the predictable choice.
what can i use instead of cream in a sauce
Lactose-free cream is the closest swap and cooks the same way, and lactose-free milk works for a lighter sauce. Both are ordinary dairy with the lactase enzyme added, so they are not dairy-free.
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Where this rating comes from
Whipping Cream is rated from published lab measurements of its FODMAP content, using the low, moderate and high cutoffs of Varney et al. (2017).
Feedback sent through the FODMAP Foods app has led to changes in this list.
Sources
- Fructan and free fructose content of common Australian vegetables and fruit. Muir et al. (2007), J. Agricultural and Food Chemistry 55(16):6619-6627.
- Measurement of short-chain carbohydrates in common Australian vegetables and fruits by high-performance liquid chromatography (HPLC). Muir et al. (2009), J. Agricultural and Food Chemistry 57(2):554-565.
- Quantification of fructans, galacto-oligosaccharides and other short-chain carbohydrates in processed grains and cereals. Biesiekierski et al. (2011), J. Human Nutrition and Dietetics 24(2):154-176.
- Dietary sorbitol and mannitol: food content and distinct absorption patterns between healthy individuals and patients with irritable bowel syndrome. Yao et al. (2014), J. Human Nutrition and Dietetics 27(Suppl 2):263-275.
- FODMAPs: food composition, defining cutoff values and international application. Varney et al. (2017), J. Gastroenterology and Hepatology 32(Suppl 1):53-61. Supplies the low, moderate and high cutoffs used on this page.
Informational only, not medical advice. Individual tolerance varies. Talk to a healthcare professional or a dietitian for personal guidance.