Whole Milk Or Milk?

Baking By Caroiseaux Updated 12 Jun 2011 , 12:38pm by jason_kraft

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Caroiseaux Posted 4 Jun 2011 , 3:40pm
post #1 of 7

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! icon_biggrin.gif

6 replies
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hollyml Posted 9 Jun 2011 , 7:18pm
post #2 of 7

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. icon_smile.gif

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.


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Caroiseaux Posted 11 Jun 2011 , 12:22am
post #3 of 7

Hi!! Thank you for your comment!

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grandmomof1 Posted 11 Jun 2011 , 12:35am
post #4 of 7

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.

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scp1127 Posted 11 Jun 2011 , 8:18am
post #5 of 7

I am a scratch baker and I only use whole milk when it calls for milk, and buttermilk when it calls for it.

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indydebi Posted 11 Jun 2011 , 7:17pm
post #6 of 7

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.

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jason_kraft Posted 12 Jun 2011 , 12:38pm
post #7 of 7

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.

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