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. If you're out of butter or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then expect only minor balance shifts.
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.
Test the swap before you make it
Free balancer · no signup wall · see exactly how the substitution shifts PAC, POD and Total Solids.
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