So i am making my own alfredo sauce at homeand the first part of the recipe I need to reduce the heavy cream down to half the volume. So basically im taking most of the water content of it out. My question is this.

Heavy cream macros are based on per tbsp. So lets say its 50 calories and 0.5 net carb. If i reduce the volume of heavy cream by 50% due to boiling the moisture out… what would my macros be per tbsp? Does that mean that its now the same macros for only 1/2 tbsp? or does that mean it would take 2tbsp to equal 1 tbsp?

Just trying to figure out how to calculate the macros on my sauce. The recipe is…

1 cup of heavy cream which is reduced in volume by 50%

1 cup fresh grated parmesean.

Any help would be appreciated