Dessert topping, pressurized
FDC 170867cup (70 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 5 · -30 vs Dairy & eggs medianPressurized dessert topping scores 5 of 100 on the Nutrient Density Score, a Low-band result that ranks it 59th of 60 in Dairy & eggs, well below the category median of 35. It carries no standout vitamin or mineral levels here, its composition built almost entirely from whipped fat and air rather than concentrated nutrients.
A quick press of the nozzle tops pies, hot cocoa, and sundaes, with a cup's worth typically stretching across several servings once it's dispensed. It runs high in both sugars (16.1 g per 100 g) and saturated fat (18.9 g per 100 g), so it reads as an occasional garnish rather than a dairy staple; butter, salted is a listed alternative that scores higher in the same category.
See how this score is calculated, build a plate around dessert topping, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 264 kcal | 13% |
| Total fat | 22 g | 29% |
| Saturated fat | 19 g | 95% |
| Cholesterol | 0 mg | 0% |
| Sodium | 62 mg | 3% |
| Carbohydrate | 16 g | 6% |
| Dietary fiber | 0 g | 0% |
| Sugars | 16 g | |
| Protein | 0.98 g | 2% |
| Potassium | 19 mg | 0% |
| Calcium | 5 mg | 0% |
| Iron | 0.02 mg | 0% |
| Magnesium | 1 mg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 4 µg | 0% |
| Vitamin E | 0.85 mg | 6% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 185 kcal | 9% |
| Total fat | 16 g | 20% |
| Saturated fat | 13 g | 66% |
| Cholesterol | 0 mg | 0% |
| Sodium | 43 mg | 2% |
| Carbohydrate | 11 g | 4% |
| Dietary fiber | 0 g | 0% |
| Sugars | 11 g | |
| Protein | 0.69 g | 1% |
| Potassium | 13 mg | 0% |
| Calcium | 3.5 mg | 0% |
| Iron | 0.01 mg | 0% |
| Magnesium | 0.7 mg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 2.8 µg | 0% |
| Vitamin E | 0.6 mg | 4% |
Source: USDA FoodData Central · Public domain
FDC 170867Original analysis by NutriVerdict
Versus the dairy & eggs median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Butter, saltedDensity 10 vs 5Butter oil, anhydrousDensity 11 vs 5Butter, without saltDensity 11 vs 5Original analysis by NutriVerdict
In the kitchen and how to use it
Pressurized whipped dessert topping, the kind dispensed straight from an aerosol can, is a light, aerated cream substitute made from vegetable oils, sugar, and stabilizers. It is sprayed directly onto pies, sundaes, hot cocoa, and fruit desserts, or piped in swirls onto cakes and parfaits for a quick finishing touch without needing to whip anything by hand.
The can needs to stay refrigerated at all times, both before and after opening, since it has to remain cold to dispense properly and hold its shape once sprayed. Shake it well before each use and use it up within the timeframe printed on the label once it has been opened. At 264 calories and 22.3 grams of fat per 100 grams it is used in small dollops rather than by the cup, and its modest sodium content, 62mg per 100 grams, makes it an easy topping to add without much of a salt impact on the dessert underneath.
Frequently asked questions about dessert topping
How many calories are in pressurized dessert topping?
264 calories per 100 grams.
How should dessert topping in a can be stored?
It should be kept refrigerated at all times and shaken well before each use so it dispenses properly.
Is dessert topping low in sodium?
Yes, it has just 62mg of sodium per 100 grams.