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The major difference between milk and whipping cream is that when cows are milked, the cream first rises to the top and skims off, leaving the milk behind. Normal milk contains about 3.23% of fat, while whipped cream contains about 30% of fat, if not more. But can heavy whipping cream be substituted for milk?
Yes, heavy whipping cream is a great substitute for milk in a baking recipe, but it needs to be slightly diluted as it contains a heavy fat content. A cup of milk can be substituted for half a cup of whipped cream mixed with water.
Let’s quickly look at how we can substitute heavy whipping cream for milk.
Can Heavy Whipping Cream Be Substituted for Milk?
Like I said before, you can substitute heavy whipped cream for milk. You can do this by mixing half a cup of whipped cream with ½ a cup of water to reduce the thickness. By doing this, you can substitute whipped cream for milk while retaining its thickness.
What Can I Substitute for Milk?
If you’ll be needing milk for your recipe and you’re out of milk, here are some milk substitutes you can lay your hands on.
1. Heavy Cream
Heavy cream has a thicker consistency and a creamy, velvety feel compared to milk. There are a lot of recipes that need heavy cream for added fat. Heavy cream can be whipped with confectioners’ sugar for delicious toppings.
When combined with stabilizers like piping gel, you can turn it into the frosting. To substitute heavy cream for milk, mix ½ a cup of heavy cream with ½ a cup of water to give it a more milky and less thick consistency.
2. Half And Half
It is made by mixing half a cup of milk and half a cup of heavy cream. It is usually used in recipes where a slightly thicker cream is required.
It is great for sauces, soups, and gravy because its heavy fat reduces the possibility of it curdling when being boiled. To substitute this for milk in a recipe, use ¾ of half and a half and ½ cup water.
3. Evaporated Milk
Evaporated milk is usually confused with sweetened milk. Note, evaporated milk undergoes certain processes to remove some of its water to give it a deeper and fuller color, while sweetened milk is not so thick.
Evaporated milk has a relatively long shelf life and is used as a substitute for heavy cream to add richness to the body without extra fat. It is good for preparing sauces, soups, and baked products. To substitute this for whipped cream, mix 1/2 cup of evaporated milk with ½ cup water.
4. Powdered Milk
Powdered milk is the milk that remains after moisture has been removed from evaporated milk. One advantage powdered milk has over other alternatives is its longer shelf life. It is usually added to milkshakes and smoothies to increase the protein content.
Another amazing feature is that it is very easy to use while baking. Note, powdered milk comes in different milk fat levels, so ensure you take note of the fat content before you buy your milk.
Other non-dairy alternatives for vegetarians and lactose-intolerant people, such as almonds, oats, soy, and coconut milk. Bear in mind that each of these also has a unique taste accompanying their use in recipes.
Can I use Fresh Milk for Baking?
For baking purposes, you can use fresh milk, but fresh milk will also increase the level of water absorption of the dough, increase bench time due to slow fermentation, and increase the ph of the dough.
Does The Type of Milk Matter When Baking?
Most definitely, the type of milk you use while baking impacts the finished product. The same goes with other ingredients such as egg whites, flour, and water, which are considered the building blocks of most baked foods.
The best type of milk to use while baking is whole milk because the protein content, sugar, fat, all creaminess are ideal when creating delicious baked foods. Whole milk contains about 3.25% fat.
In cases where you cannot get whole milk, you can use heavy cream, evaporated milk, or powdered milk, and if you’re lactose intolerant, you can go ahead and use either soy, oat, or coconut milk.