Types of Milk Used in Baking

Milk might not be the first ingredient that comes to mind when you think of baking. However, it plays a bigger role than you might expect. From adding moisture to browning, the type of milk you use can affect the final result. Whether you’re baking cookies, cakes, muffins, or breads, milk can make or break their texture and flavor.

There are a lot of milk options available today, and they all work differently. Choosing the right one can take your baked products to the next level. In this guide, we’ll go over the most common types of milk used in baking, what they do, and how to pick the right one for your recipe.

What Is Milk?

Milk is a nutrient-rich liquid produced by mammals. We mostly use cow’s milk when baking, but there are also many plant-based alternatives. Cow’s milk is made up of water, protein, fat, lactose, and minerals. These substances help baked products rise, brown, and taste great.

Milk alternatives like almond, oat, soy, and coconut milk don’t come from animals. However, they’re used in baking for the same reasons. Plus, most are fortified with nutrients and adjusted for consistency and flavor to act more like dairy milk.

Milk is considered a liquid ingredient in baking, but it does more than just give moisture. It also interacts with other ingredients in the recipe, which affect taste, structure, and appearance.

Types of Milk Used in Baking

Not all milk works the same in baking. Some add richness, others bring tang, or help your batter rise. Whether you’re sticking with dairy or going plant-based, each type of milk brings something different to the table. Knowing what each one does can help you get the results you want, whether it’s a fluffy cake or a chewy cookie. Here’s a breakdown of the most common types of milk used in baking: 

1. Whole Milk

Whole milk contains about 3.25% fat. This is the standard milk used in most traditional baking recipes. The fat content helps create a tender, moist texture in baked goods. It also contributes to browning and adds a subtle creaminess to the flavor. Whole milk is best for cakes, banana muffins, quick breads, pancakes, and custards.

2. Reduced-Fat Milk

These are lower-fat versions of whole milk (around 1 to 2%). They still offer some fat for moisture and tenderness, but not as much richness.

Your baked goods might be slightly less rich or tender, but they’ll still turn out fine in most cases. This type of milk is best for general baking, like making cookies, brownies, and muffins.

3. Skim Milk

Skim milk has all the fat removed. It’s mostly water with some protein, lactose, and vitamins. Without fat, baked goods made with skim milk can be drier and less tender. Skim milk still offers protein and sugar to help with browning and structure. It’s also best for recipes that already have a lot of fat (like those with butter or oil).

4. Buttermilk

Traditional buttermilk is the liquid left after churning butter, but most store-bought versions are cultured buttermilk. This means bacteria are added to ferment the milk, giving it a tangy taste and thick texture.

Buttermilk adds acidity. It reacts with baking soda and tenderizes gluten, which gives your treat a softer texture. It’s best for making pancakes, waffles, cornbread, biscuits, and red velvet cake.

5. Evaporated Milk

Evaporated milk has about 60% of the water removed. It’s shelf-stable and has a slight caramel flavor due to the cooking process. It adds creaminess and depth, and can be reconstituted with water to mimic regular milk or used as-is for richer results. Evaporated milk works best when making pumpkin pie, fudge, custards, and old-school desserts.

6. Condensed Milk

Condensed milk is evaporated milk with a lot of sugar added. It’s thick, sweet, and sticky. Condensed milk provides moisture, sweetness, and a dense or chewy texture depending on the recipe. It also helps with browning. It’s best for making key lime pie, magic cookie bars, caramel sauces, and tres leches cake.

7. Heavy Cream and Half-and-Half

These aren’t technically milk, but they’re dairy products that show up in baking. Heavy cream has a high fat content (about 36%). It makes baked goods ultra-rich and tender. On the other hand, half-and-half contains half cream and half milk. It’s a lighter option with a creamy touch. Cream works best when making scones, pie fillings, rich cakes, ganache, and custards.

8. Plant-Based Milks

Plant milks vary a lot. Some lack protein or fat, which can change the structure, moisture, or browning in baked goods. But with the right choice, you can still get great results.

They work best in vegan or dairy-free recipes. Oat and soy milk are usually the safest swaps. When baking with plant-based milk, stick to unsweetened and unflavored varieties to avoid altering the taste of your recipe. 

Always shake the container before using, especially if the milk tends to settle. You might need to tweak recipes slightly since plant milks vary in consistency and composition. Still, with a bit of trial and error, plant-based milks can work beautifully in nearly every baked treat. Common ones include the following:

9. Almond Milk

Almond milk is one of the most common non-dairy options and works best in recipes where a light texture is fine—think muffins, cupcakes, or pancakes. Because it’s low in fat and protein, it won’t add much structure or richness, but it does provide moisture and can be a great low-calorie alternative.

10. Oat Milk

This has become a favorite for many bakers. It’s naturally sweet and has a creamy texture that closely mimics cow’s milk. It also performs well in recipes that need more body, like cakes and quick breads. Plus, oat milk’s mild taste won’t overpower other ingredients.

11. Soy Milk

This type is high in protein and similar to cow’s milk in structure. Soy milk is one of the closest plant-based options to cow’s milk when it comes to protein and fat content. That’s why it’s often the top pick when baking vegan versions of cakes, cookies, and breads. The protein helps with structure and browning, which is especially helpful in yeast-based recipes.

12. Coconut Milk

This type of milk is rich and full of tropical flavor. Available in canned (full-fat) or carton (diluted) versions. Coconut milk, particularly the canned full-fat kind, is much richer than most other plant milks. It’s great for dense, moist baked goods like banana bread, pound cake, or tropical-flavored desserts. Just be mindful of its strong coconut flavor—it doesn’t work in every recipe.

13. Rice Milk

Rice milk is watery and low in both protein and fat, which can make your baked goods turn out bland or flat. It’s best used in simple recipes where structure isn’t critical, like pancakes or muffins.

Functions of Milk in Baking

Milk does a lot more than just make your batter wet. It plays several key roles that help your baked goods turn out better. Whether you’re baking cookies, cakes, or bread, milk works behind the scenes to improve taste, texture, and structure. Here are the top seven things milk does in baking:

1. Adds Moisture

Milk hydrates dry ingredients like flour, sugar, and cocoa powder. Without enough liquid, you’d be left with a dry, crumbly mess. Milk keeps your batter or dough smooth and helps everything mix together evenly. This moisture also makes the final product softer and more pleasant to eat.

2. Builds Structure

The proteins in milk (mainly casein and whey) help give baked goods structure. When the batter heats up in the oven, these proteins set and support the shape of the item. This is especially helpful in cakes and muffins, where you want a good rise without everything collapsing.

3. Helps with Browning

Milk contains natural sugars like lactose. When baked, these sugars react with proteins during the Maillard reaction. That’s what gives your chiffon cakes, chocolate chip cookies, and garlic bread that nice golden-brown color on top. 

4. Adds Flavor

Milk has a subtle sweetness and creaminess that improves the overall flavor of baked goods. It doesn’t overpower anything but adds balance. Buttermilk adds tang, while coconut or almond milk can bring a slightly different taste, depending on what you’re making.

5. Improves Texture

Milk fat softens the texture of baked goods. It coats the flour and slows down gluten development. That means less chewiness and more tenderness. This is important in cakes and quick breads, where you want a soft crumb, not a tough bite.

6. Helps with Leavening

Milk can help baked goods rise when used with the right leavening agents. For example, buttermilk is acidic. When it reacts with baking soda, it produces carbon dioxide bubbles. These bubbles help the batter rise in the oven, making your muffins or pancakes light and fluffy.

7. Acts as an Emulsifier

Milk helps blend fat and water-based ingredients. This keeps the batter or dough smooth and consistent. Without emulsification, your mix might separate, leading to uneven texture or dry spots. A good emulsifier makes sure every bite is the same from start to finish.

Choosing the Right Type of Milk

Not all milk is the same, and choosing the right one can make a big difference in baking. Whether you’re following a recipe or making substitutions, the type of milk you use affects texture, taste, and rise. Whole milk, skim, plant-based; each one works a little differently. Here’s a quick guide to help you pick the best milk for your next bake, based on what you’re making and what you have on hand.

1. Match the Recipe

If a recipe calls for whole milk, use it unless you know how to adjust. Skipping fat can lead to drier results. Swapping in something richer (like cream) can make things too heavy.

2. Consider the Fat Content

More fat means richer and softer baked goods. On the other hand, less fat means a drier and sometimes firmer texture.

Choose based on what you want the final result to be. For tender muffins, go with whole milk. For light pancakes, 2% might work fine.

3. Think About Acidity

If your recipe uses baking soda, you’ll need an acidic milk, like buttermilk or yogurt. Don’t substitute regular milk unless you add vinegar or lemon juice to make a homemade buttermilk.

4. Plant-Based Swaps

Go for soy or oat milk if you want results that are close to dairy. Almond milk works too, but can be a bit thin. Coconut milk is richer and has a strong flavor, which might not work in every recipe.

5. Dietary Needs

Choose a plant-based milk that’s unsweetened and unflavored for the most neutral results if you want to avoid dairy. You can also use low-fat or skim milk if you’re cutting calories or fat, but expect a different texture.

6. Availability and Shelf Life

Evaporated and sweetened condensed milks are great pantry staples. They’re good to have on hand when you run out of fresh milk. Plant-based milks often come in shelf-stable cartons, too.

7. Flavor Pairing

Some recipes benefit from extra flavor. Coconut milk is amazing in tropical cakes or rice pudding. Buttermilk adds complexity to baked goods that are otherwise very sweet. Match the milk to the flavor profile you’re aiming for.

Frequently Asked Questions

Conclusion

Milk is one of those quiet heroes in baking. It hydrates, tenderizes, helps with browning, and improves flavor. But not all milk is the same. Whole milk is a great default, but depending on what you’re making or your dietary needs, there’s a wide range of options to choose from.

Whether you’re sticking with dairy or trying out oat, almond, or soy milk, each type can change the way your baked goods turn out. It’s all about knowing what role milk plays in your recipe and picking the type that matches best.

With a little knowledge and the right milk on hand, you’re set up for baking success. So next time you grab that measuring cup, take a second to consider your milk choice. It just might be the ingredient that makes your next batch of cookies or cake a total win.

About HICAPS

Over the years, HICAPS has helped bakers and businesses make delicious products by offering ingredients like ChiffonAide Cake Oil, Magic Whizk Whipping Cream, Red Velvet Flavor Emulco, and Instabake Brownie Mix. 

HICAPS also provides tools and resources to valued partners, such as the free “How to Increase Your Sales Amidst the Pandemic” E-book and free dealer locator that helps look for baking ingredients near me. 

Want more free tips and tutorials? Follow us on Facebook at Hicaps Mktg. Corp. and on YouTube at HicapsTV. Want to be one of our valued partners? Fill out this form. Looking forward to talking to you soon

About HICAPS

Over the years, HICAPS has helped bakers and businesses make delicious products by offering ingredients like ChiffonAide Cake Oil, Magic Whizk Whipping Cream, Red Velvet Flavor Emulco, and Instabake Brownie Mix. 

HICAPS also provides tools and resources to valued partners, such as the free “How to Increase Your Sales Amidst the Pandemic” E-book and free dealer locator that helps look for baking ingredients near me. 

Want more free tips and tutorials? Follow us on Facebook at Hicaps Mktg. Corp. and on YouTube at HicapsTV. Want to be one of our valued partners? Fill out this form. Looking forward to talking to you soon