Fats & Oils
Substitutes for Butter in gelato
Butter is concentrated milkfat (about 82% fat, 16% water, 2% milk solids-non-fat). In gelato it is a dense, water-lean fat source used to raise richness and fat content without diluting the mix. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Swap ~1:1, then +17% fat, +16% solids, adjust to compensate.
Swap ~1:1, then +18% fat, +16% solids, adjust to compensate.
Swap ~1:1, then +18% fat, +16% solids, adjust to compensate.
Swap ~1:1, then +18% fat, +16% solids, adjust to compensate.
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