Dairy & Eggs
Heavy Cream 40% vs Whole Milk in gelato
| Parameter | Heavy Cream 40% | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 46% | 12.5% | -33.5 |
| Sugars | 2.7% | 0% | -2.7 |
| Fat | 40% | 3.5% | -36.5 |
| MSNF | 3.2% | 9% | +5.8 |
| Protein | 2.7% | 3.3% | +0.6 |
| POD (sweetening) | 0.4 | 0.78 | +0.4 |
| PAC (anti-freezing) | 2.7 | 4.9 | +2.2 |
Per 100 g of product. Δ = Whole Milk minus Heavy Cream 40%. Verified against independent food-science sources on each ingredient page.
The difference that matters
Heavy Cream 40% carries more fat (40% vs 4%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Heavy Cream 40% is denser in total solids (46% vs 12%), so it thickens body faster and needs less to hit the same dry-matter target.
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