Dairy & Eggs
Heavy Cream 35% vs Whole Milk in gelato
| Parameter | Heavy Cream 35% | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 40.5% | 12.5% | -28 |
| Sugars | 2.9% | 0% | -2.9 |
| Fat | 35% | 3.5% | -31.5 |
| MSNF | 2.6% | 9% | +6.4 |
| Protein | 2.1% | 3.3% | +1.2 |
| POD (sweetening) | 0.5 | 0.78 | +0.3 |
| PAC (anti-freezing) | 2.9 | 4.9 | +2 |
Per 100 g of product. Δ = Whole Milk minus Heavy Cream 35%. Verified against independent food-science sources on each ingredient page.
The difference that matters
Heavy Cream 35% carries more fat (35% vs 4%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Heavy Cream 35% is denser in total solids (40% 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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