Hi guys! I want to know if you are see a difference between whole milk or milk in a cake/cupcakes recipe? Because at this time, I'm always using 2% milk for make my buttermilk or cake recipes. is there a real difference? Or it's really minimal?
Thank you for your tips!
I use skim milk (because that's what we drink, so that's what we have on hand) and I've never had a problem.
Generally you're using butter, shortening or oil, maybe buttermilk or sour cream, maybe chocolate...you've got plenty of fat from those things and so a small variation in the fat content of the milk really does not matter.
Hi!! Thank you for your comment!
There is a significant difference in my cakes when using 2% to whole milk. I have never substituted my buttermilk recipes with regular milk so I don't know anything about that. If I have a recipe that calls for buttermilk, then I use buttermilk.
I am a scratch baker and I only use whole milk when it calls for milk, and buttermilk when it calls for it.
I grew up wtih nothing but 2% milk in the house so that was used for everything. i now use 0% fat milk. That's what's on hand ... that's what I use.
I'm not a big scratch baker but do have a couple of cakes I make from scratch, icing from scratch, all cookies from scratch and do a lot of scratch cooking. I use whatever milk is on hand.
We only use soy milk in our cakes...it's cheaper than regular milk ($1/32 oz at our restaurant supply store), it has a longer shelf life, and boxed soy milk can be kept at room temperature. No one can tell the difference.