Dairy & Eggs
Substitutes for Mascarpone in gelato
Mascarpone is an Italian fresh cream cheese with very high butterfat (~44%) and only modest protein and lactose. In gelato it acts as a concentrated dairy fat and richness booster, adding body, creaminess and a subtle tangy dairy note. 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.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Swap ~1:1, then -10% fat, -8% solids, adjust to compensate.
Swap ~1:1, then -6% fat, -10% solids, adjust to compensate.
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