Dairy & Eggs
Substitutes for Heavy Cream 40% in gelato
Heavy cream standardized to 40% milkfat is the primary fat carrier in a gelato base. It delivers rich milkfat plus a small amount of milk solids-not-fat and lactose, with almost no sweetness and very little anti-freezing power. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Swap ~1:1, then -5% fat, adjust to compensate.
Swap ~1:1, then +6% solids, adjust to compensate.
Swap ~1:1, then +5% fat, adjust to compensate.
Swap ~1:1, then -5% fat, adjust to compensate.
See the swap in a real recipe
Free balancer · no signup wall · watch PAC, POD and Total Solids move as you switch ingredients.
Open the balancer