Dairy & Eggs
Creme Fraiche vs Whole Milk in gelato
| Parameter | Creme Fraiche | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 35.9% | 12.5% | -23.4 |
| Sugars | 0% | 0% | 0 |
| Fat | 30% | 3.5% | -26.5 |
| MSNF | 5.9% | 9% | +3.1 |
| Protein | 2.3% | 3.3% | +1 |
| POD (sweetening) | 0.5 | 0.78 | +0.3 |
| PAC (anti-freezing) | 3 | 4.9 | +1.9 |
Per 100 g of product. Δ = Whole Milk minus Creme Fraiche. Verified against independent food-science sources on each ingredient page.
The difference that matters
Creme Fraiche carries more fat (30% vs 4%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Creme Fraiche is denser in total solids (36% vs 12%), so it thickens body faster and needs less to hit the same dry-matter target.
See the swap in a real recipe
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