Dairy & Eggs
Substitutes for UHT Cream 25% in gelato
UHT cream standardized to 25% milk fat is a shelf-stable dairy cream used in gelato as a concentrated source of butterfat. It contributes richness and creamy body while adding minimal milk solids-not-fat. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Swap ~1:1, then +5% fat, adjust to compensate.
Swap ~1:1, then -8% fat, -7% solids, adjust to compensate.
Swap ~1:1, then +10% fat, +10% solids, adjust to compensate.
Swap ~1:1, then +10% fat, +10% solids, adjust to compensate.
Swap ~1:1, then +13% fat, +13% solids, adjust to compensate.
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