Dairy & Eggs
Heavy Cream 45% vs Whole Milk in gelato
| Parameter | Heavy Cream 45% | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 50% | 12.5% | -37.5 |
| Sugars | 0% | 0% | 0 |
| Fat | 45% | 3.5% | -41.5 |
| MSNF | 4.7% | 9% | +4.3 |
| Protein | 1.9% | 3.3% | +1.4 |
| POD (sweetening) | 0 | 0.78 | +0.8 |
| PAC (anti-freezing) | 2 | 4.9 | +2.9 |
Per 100 g of product. Δ = Whole Milk minus Heavy Cream 45%. Verified against independent food-science sources on each ingredient page.
The difference that matters
Heavy Cream 45% carries more fat (45% vs 4%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Heavy Cream 45% is denser in total solids (50% vs 12%), so it thickens body faster and needs less to hit the same dry-matter target.
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