Liquid Baking Ingredients - Total Fat Per Cup in Grams

Liquid Baking Ingredients - Total Fat Per Cup in Grams
225.68g - Bacon Fat (cooked)
224g - 100% Pure Peanut Oil or 100% Canola Oil
216g - Extra Virgin Olive Oil
205g - Lard
204.59g - Chicken Fat, Duck Fat or Goose Fat
192g - Crisco vegetable shortening
184.12g - Butter, stick
178.81g - Margarine, stick
172.04g - Regular Mayonnaise
129.04g - Sesame Butter (Tahini) (Made From Kernels)
128.96g - Peanut Butter
121.4g - Whipped Margarine
88.06g - Heavy Cream (Whipping Cream before whipping)
72g - Original Philadelphia Cream Cheese
64.49g - Egg Yolks, beaten
49g - Whipped Butter
48.21g - Sour Cream
46.34g - Light Cream
42g - Coconut Milk - Thai Kitchen
33.72g - Avocado, pureed
31.93g - Ricotta Cheese (Whole Milk)
27.84g - Half & Half Cream
26.62g - Sweetened Condensed Milk
24.15g Whole Eggs, beaten
22g - Traditional Plain Greek Yogurt
19.05g - Evaporated Milk, undiluted
19g - Regular Eggnog
14.26g - Ice Cream
7.93g - Whole Milk
5g - Coconut Milk (Coconut Dream and Silk)
5g - 2% Plain Greek Yogurt
4.9g - Buttermilk (2% - Reduced Fat, Cultured)
4.81g - 2% Milk
4g - Unsweetened Soymilk, Silk
3.8g - Plain Yogurt
2.5g - Pure Almond Milk - Original, Silk
2.37g - 1% Milk
2.16g - Buttermilk (1% - Lowfat, Cultured)
2g - Original Rice Milk - Rice Dream
1.4g - Dry Buttermilk (Reconstituted)
0.44g - Nonfat Milk
0.44g - Nonfat Plain Yogurt
0.41g - Egg Whites, beaten

Someone on another board was asking about what they could substitute for cream in two ingredient cream biscuits. That’s why I put together this list, as a comparison of fats in various products. I wasn’t concerned about nutrition or the kinds of fats in the product.
They were asking if they could substitute buttermilk for the cream, or other things in their kitchen pantry so they wouldn’t have to go to the store. You can see there is a vast difference in fat between heavy cream and buttermilk.

Here’s the recipe (paraphrased)

Two-Ingredient Southern Cream Biscuits (Paraphrased)
from Nathalie Dupree and Cynthia Graubart and their book, “Southern Biscuits”.
2 cups White Lily Self-Rising Flour (or other Self-Rising Flour that uses soft Southern wheat)
1 cup whipping cream
Mix until just moistened, don’t over mix.
Turn onto counter and pat into a 1/2 inch high rectangle. Fold dough in half, on top of itself and pat again into a 1/2 inch high rectangle.
Cut out with 2 1/4 inch biscuit cutter. Stack scraps and press into another 1/2 inch high rectangle. Cut out until dough is gone.
Bake for about 12-minutes at a 475° oven: bake for 6 minutes, rotate the pan, then check back after an additional 4 minutes or so to check if they’re golden brown on top. Brush with melted butter and serve warm.

To make self-rising flour, add 1 1/2 tsp baking powder and 1/4 tsp table salt to each cup of flour.
To make a lighter flour (similar to White Lily), mix half cake flour with half all-purpose flour.
Another substitute for soft Southern flour, not quite as tender, for each cup of regular all-purpose flour, replace 2 Tablespoons of flour with cornstarch.
(1 cup lightened all-purpose flour = 14 Tbsp flour and 2 Tbsp cornstarch.)

I did a lot of Googling and put this list together:

CAKE FLOUR - about 7% protein
-King Arthur Cake Flour, 7.0%
-Softasilk Cake Flour, 7%
-Swans Down Cake Flour, 7%
-Martha White All-Purpose Flour, 9%
-Red Band All-Purpose Flour - Out of Business
-White Lily All-Purpose Flour, 8 to 9%
SELF-RISING FLOUR - 8 to 10.5% protein
-Gold Medal Self-Rising Flour, 10.5%
-King Arthur Unbleached Self-Rising Flour, 8.5%
-Martha White Self-Rising Flour, 9%
-Pillsbury Best Self-Rising Flour, 10%
-Presto Self Rising Cake Flour, 7.4%
-White Lily Self-Rising Flour, 8 to 9%

INSTANT FLOUR 10.5 to 12.5% protein
-Pillsbury Shake & Blend Flour, 12.5%
-Gold Medal Wondra Flour, 10.5%
-Gold Medal All-Purpose Flour, 10.5%
-Pillsbury Best All-Purpose Flour, 10 to 11.5%
-Heckers and Ceresota All-Purpose Flour, 11.5 to 11.9 %
-King Arthur All-Purpose Flour, 11.7%
-Robin Hood All-Purpose Flour, 12.0%
BREAD FLOUR - 12 to 13% protein
-Gold Medal Better For Bread, 12%
-King Arthur Unbleached Bread Flour, 12.7%
-Pillsbury Best Bread Flour, 12%
-White Lily Bread Flour, 13%
WHOLE WHEAT FLOUR - 14% protein
-King Arthur 100% Whole Wheat Flour, 14%
-King Arthur 100% White Whole Wheat Flour, 14%
GLUTEN FLOUR, Breadmaking Supplement - 65 to 77% protein
-Arrowhead Mills Vital Wheat Gluten Flour, 65.0%
-Bob’s Red Mill Vital Wheat Gluten Flour, 75.0%
-Gillco Vital Wheat Gluten Flour, 75.0%
-Hodgson Mill Vital Wheat Gluten Flour, 66.6%
-King Arthur Vital Wheat Gluten Flour, 77.8%