HWC with no carbs
kimmydear
Posts: 298 Member
I just noticed that if I input HWC on the regular database, it counts 0 carbs, but the HWC I've been buying from Safeway has 2 per tablespoon. Are most 0 and I just happened to find the one with carbs? Grrr...
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No. They all have some.
You will need to add it as a food item with the correct info. Someone apparently previously just entered it wrong.
All of the MFP info is user entered. So someone just entered it wrong.0 -
yes all hwc has some carbs in it, a lot of the entries on mfp may only include calories as many people who are tracking on here are only counting calories and don't care about the other macros. you will want to manually enter the one you have and use that one0
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HWC without carbs is butter.
Whether a given label says HWC has carbs depends pretty much entirely on which way they round (assuming a 1tbsp serving).0 -
American HWC by standard is supposed to have 6.4 carbs per cup, 8 oz. That's 6.4 carbs per 16 TBSP. That is 0.4 carbs per TBSP. YMMV based on additives, but this is supposed to be the standard.0
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KnitOrMiss wrote: »American HWC by standard is supposed to have 6.4 carbs per cup, 8 oz. That's 6.4 carbs per 16 TBSP. That is 0.4 carbs per TBSP. YMMV based on additives, but this is supposed to be the standard.
Thanks for that info. The labeling laws let them round down to Zero I think. Now when I drink an 8 oz glass of HWC I know it is about 6 grams of carbs. It seems to help my stomach feel better if I eat wrong some days.
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GaleHawkins wrote: »KnitOrMiss wrote: »American HWC by standard is supposed to have 6.4 carbs per cup, 8 oz. That's 6.4 carbs per 16 TBSP. That is 0.4 carbs per TBSP. YMMV based on additives, but this is supposed to be the standard.
Thanks for that info. The labeling laws let them round down to Zero I think. Now when I drink an 8 oz glass of HWC I know it is about 6 grams of carbs. It seems to help my stomach feel better if I eat wrong some days.
That's my understanding - and 800 calories! I've had to do that some days, too...0 -
KnitOrMiss wrote: »American HWC by standard is supposed to have 6.4 carbs per cup, 8 oz. That's 6.4 carbs per 16 TBSP. That is 0.4 carbs per TBSP. YMMV based on additives, but this is supposed to be the standard.
Good info thanks! And I meant to say 1g per tablespoon. No rounding down when you don't have much to work with.0 -
KnitOrMiss wrote: »American HWC by standard is supposed to have 6.4 carbs per cup, 8 oz. That's 6.4 carbs per 16 TBSP. That is 0.4 carbs per TBSP. YMMV based on additives, but this is supposed to be the standard.
Good info thanks! And I meant to say 1g per tablespoon. No rounding down when you don't have much to work with.
@kimmydear I just did a search, and the only brand that came up is Lucerne, but it still showed to have 1 gram per TBSP, which is kind of the "round up" standard... Is that the brand you use? I kind of just search until I find one that's accurate and then always use only that one listing.0 -
KnitOrMiss wrote: »KnitOrMiss wrote: »American HWC by standard is supposed to have 6.4 carbs per cup, 8 oz. That's 6.4 carbs per 16 TBSP. That is 0.4 carbs per TBSP. YMMV based on additives, but this is supposed to be the standard.
Good info thanks! And I meant to say 1g per tablespoon. No rounding down when you don't have much to work with.
@kimmydear I just did a search, and the only brand that came up is Lucerne, but it still showed to have 1 gram per TBSP, which is kind of the "round up" standard... Is that the brand you use? I kind of just search until I find one that's accurate and then always use only that one listing.
Yep that's what I have right now0 -
2 TBSP in 1 oz, so maybe that's the wonky 2?0
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hi, im new to the site and this forum, what is HWC? some of the acronyms have me guessing, thanks0
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I tried to make butter using HWC once. I carefully followed directions on how long and what speed to blend it so that the butter would separate from the milk. I nearly broke my blender (overheated), trying to get the butter to separate. I think it was all the additives in the HWC preventing it from separating.0
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this reminds me of a fat bomb i made. i entered everything precisely in MFP recipe area. it came up as "0" carbs. i planned to eat 3 one day, entered into MFP, and there was "1" under carb. apparently it's trace carbs, not true zero, and if you eat enough, it will add up.
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samanthaluangphixay wrote: »
For any UK, etc., folks, it is generally somewhere between Single and Double Cream. Closer to double, but not quite that thick...0 -
KnitOrMiss wrote: »samanthaluangphixay wrote: »
For any UK, etc., folks, it is generally somewhere between Single and Double Cream. Closer to double, but not quite that thick...
It seems I read in the USA Heavy Whipping Cream (HWC) is 36% butter fat if that helps anyone.
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KnitOrMiss wrote: »GaleHawkins wrote: »KnitOrMiss wrote: »American HWC by standard is supposed to have 6.4 carbs per cup, 8 oz. That's 6.4 carbs per 16 TBSP. That is 0.4 carbs per TBSP. YMMV based on additives, but this is supposed to be the standard.
Thanks for that info. The labeling laws let them round down to Zero I think. Now when I drink an 8 oz glass of HWC I know it is about 6 grams of carbs. It seems to help my stomach feel better if I eat wrong some days.
That's my understanding - and 800 calories! I've had to do that some days, too...
I'm intrigued. What symptoms are helped by a glass of HWC? (I deal with a variety of stomach issues. They had mostly cleared up after I started LCHF but have been having more problems again the past few weeks.)0 -
macchiatto wrote: »KnitOrMiss wrote: »GaleHawkins wrote: »KnitOrMiss wrote: »American HWC by standard is supposed to have 6.4 carbs per cup, 8 oz. That's 6.4 carbs per 16 TBSP. That is 0.4 carbs per TBSP. YMMV based on additives, but this is supposed to be the standard.
Thanks for that info. The labeling laws let them round down to Zero I think. Now when I drink an 8 oz glass of HWC I know it is about 6 grams of carbs. It seems to help my stomach feel better if I eat wrong some days.
That's my understanding - and 800 calories! I've had to do that some days, too...
I'm intrigued. What symptoms are helped by a glass of HWC? (I deal with a variety of stomach issues. They had mostly cleared up after I started LCHF but have been having more problems again the past few weeks.)
It does not happen often any more but if I get indigestion for some reason HWC makes it feel better plus I just love the taste and the way it feels going down. 0 -
ShootingStar72 wrote: »I tried to make butter using HWC once. I carefully followed directions on how long and what speed to blend it so that the butter would separate from the milk. I nearly broke my blender (overheated), trying to get the butter to separate. I think it was all the additives in the HWC preventing it from separating.
Although I've had drinks forming their own whipped cream on top, I've never attempted to make butter in a blender. Nor have I heard of it. The blades would keep it from forming, I would think.
You're better off with either a hand mixer or (better yet) a stand mixer, in my opinion.0 -
Dragonwolf wrote: »ShootingStar72 wrote: »I tried to make butter using HWC once. I carefully followed directions on how long and what speed to blend it so that the butter would separate from the milk. I nearly broke my blender (overheated), trying to get the butter to separate. I think it was all the additives in the HWC preventing it from separating.
Although I've had drinks forming their own whipped cream on top, I've never attempted to make butter in a blender. Nor have I heard of it. The blades would keep it from forming, I would think.
You're better off with either a hand mixer or (better yet) a stand mixer, in my opinion.
my grandmother used to whip-up HWC BY HAND with a FORK and make luscious whipped cream topping for pie. then sometimes she would continue whipping and make home-made butter. i can't imagine how strong her arm was!0 -
MyPrimalLife wrote: »Dragonwolf wrote: »ShootingStar72 wrote: »I tried to make butter using HWC once. I carefully followed directions on how long and what speed to blend it so that the butter would separate from the milk. I nearly broke my blender (overheated), trying to get the butter to separate. I think it was all the additives in the HWC preventing it from separating.
Although I've had drinks forming their own whipped cream on top, I've never attempted to make butter in a blender. Nor have I heard of it. The blades would keep it from forming, I would think.
You're better off with either a hand mixer or (better yet) a stand mixer, in my opinion.
my grandmother used to whip-up HWC BY HAND with a FORK and make luscious whipped cream topping for pie. then sometimes she would continue whipping and make home-made butter. i can't imagine how strong her arm was!
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Dragonwolf wrote: »ShootingStar72 wrote: »I tried to make butter using HWC once. I carefully followed directions on how long and what speed to blend it so that the butter would separate from the milk. I nearly broke my blender (overheated), trying to get the butter to separate. I think it was all the additives in the HWC preventing it from separating.
Although I've had drinks forming their own whipped cream on top, I've never attempted to make butter in a blender. Nor have I heard of it. The blades would keep it from forming, I would think.
You're better off with either a hand mixer or (better yet) a stand mixer, in my opinion.
Yep, I've always used a normal hand mixer to make butter.0 -
When we were kids, a loooong time ago, we used to make butter by putting the cream in a jar with a lid and shaking it till we had butter. Of course it was the cream off the raw milk we got from the dairy farm up the road! Good stuff! Really golden yellow in the spring when the cows first went out to pasture from the barn.0
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When we were kids, a loooong time ago, we used to make butter by putting the cream in a jar with a lid and shaking it till we had butter. Of course it was the cream off the raw milk we got from the dairy farm up the road! Good stuff! Really golden yellow in the spring when the cows first went out to pasture from the barn.
my mouth is watering
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I need to buy a hand mixer and try it again! sounds like I just blended the heck out of it and the butter could not separate. I have one of those stick immersion blenders, but it overheats quickly. I'll keep trying differnt things, thanks! 0
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ShootingStar72 wrote: »I need to buy a hand mixer and try it again! sounds like I just blended the heck out of it and the butter could not separate. I have one of those stick immersion blenders, but it overheats quickly. I'll keep trying differnt things, thanks!
I don't think it would work with a stick immersion blender anyway.
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Christine_72 wrote: »ShootingStar72 wrote: »I need to buy a hand mixer and try it again! sounds like I just blended the heck out of it and the butter could not separate. I have one of those stick immersion blenders, but it overheats quickly. I'll keep trying differnt things, thanks!
I don't think it would work with a stick immersion blender anyway.
Yeah. Same issue as with a regular blender.When we were kids, a loooong time ago, we used to make butter by putting the cream in a jar with a lid and shaking it till we had butter. Of course it was the cream off the raw milk we got from the dairy farm up the road! Good stuff! Really golden yellow in the spring when the cows first went out to pasture from the barn.
We did that in grade school with regular store HWC, so it's still completely doable. Nowhere near as good as what you can get fresh from pastured cows, but the mechanics are still there.0
