Dairy & Eggs
Substitutes for UHT Cream 17% in gelato
UHT cream at 17% milkfat is a single/light-style sterilized dairy cream. In gelato it is a primary butterfat source that also carries milk plasma (water, lactose, protein), raising fat and richness while contributing modest anti-freezing power from its lactose. If you're out of uht cream 17% or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then -7% fat — adjust to compensate.
Swap ~1:1, then -6% fat — adjust to compensate.
Swap ~1:1, then -6% fat — adjust to compensate.
Swap ~1:1, then -6% fat — adjust to compensate.
Swap ~1:1, then +8% fat, +7% solids — adjust to compensate.
Test the swap before you make it
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