How much whipped cream can you expect to produce from 1 quart of heavy cream?

When you whip heavy cream, it incorporates air into the liquid, which causes it to expand and increase in volume. Starting with 1 quart of heavy cream, the typical yield after whipping is approximately 2 to 2.5 quarts of whipped cream. This increase in volume occurs because the air bubbles trapped in the cream create a light and airy texture, significantly increasing the overall amount compared to the original volume of cream.

The reason why the range of 2 to 2.5 quarts is given is that several factors can influence the final yield, such as the specific technique used for whipping, the fat content of the cream, and even how long it is whipped. For example, over-whipping can cause the cream to turn into butter, which might result in a lower yield of whipped cream. In typical circumstances, though, achieving around 2 ounces of whipped cream for every ounce of heavy cream is a common expectation, hence the range provided.