Master Dairy Products in Baking: Tips & Techniques

Dairy products in baking do more than just add richness—they influence texture, flavour, structure, and even the browning process. Whether you're using milk, butter, or cream, understanding how to work with these ingredients can elevate your baked goods. This guide explores the role of key dairy products, their purchasing and storage tips, and practical baking tips to ensure the best results every time.

Milk in Baking

Purpose in Baking

Milk hydrates dry ingredients, activates gluten, contributes to a tender crumb, and enhances browning with its natural sugars. Whole milk is the top choice for most recipes due to its optimal fat-to-moisture balance.

Purchasing Tips

• Choose whole milk (3.25% fat) for best results.
• Opt for fresh milk but pasteurised and homogenised milk also works well.
• Lactose-intolerant? Use lactose-free whole milk to maintain quality.

Storage Tips

• Keep milk in the coldest part of the fridge, not the door.
• Use within 5-7 days of opening.
• Freeze in airtight containers, leaving room for expansion; thaw in the fridge.

Measurement Equivalents

• 1 cup = 240 mL
• ½ cup = 120 mL
• ¼ cup = 60 mL

Swedish Cardamom and Cinnamon Rolls made with milk, highlighting the role of milk in creating their tender crumb,
golden-brown crust, and rich flavour. A perfect example of milk's importance in baking.

Cream for Baking

Purpose in Baking

Cream enriches desserts, adds moisture, and creates stable whipped toppings. Its high fat content (30-40%) is critical for recipes like ganache and mousse.

Purchasing Tips

• Look for “heavy cream” (35-40% fat) for solid whipping and rich bakes.
• Avoid ultra-pasteurised cream for recipes requiring aeration.

Storage Tips

• Store cream in the coldest part of your fridge, sealed tightly.
• Use within a week of opening. Freeze portions for extended shelf life.

Measurement Equivalents

• 1 cup cream = 240 mL = 240 grams
• ½ cup = 120 mL = 120 grams
• ¼ cup = 60 mL = 60 grams

Chocolate-dipped meringue topped with passion fruit whipped cream,
highlighting the luxurious texture and flavour cream adds as a dessert topping.

Crème Fraîche

Purpose in Baking

Crème fraîche’s high fat content and tanginess provide stability in recipes like custards and mousses while adding complex flavour to desserts.

Purchasing Tips

• Opt for crème fraîche without thickeners for an authentic smoothness.
• DIY option? Combine 1 cup (240 grams) heavy cream and 2 tablespoons (30 mL) buttermilk, letting it thicken at room temperature.

Storage Tips

• Keep refrigerated and sealed; use within 10 days of opening.

Carrot cake and crème fraîche mousse entremet, showcasing crème fraîche's tangy richness and smooth texture in layered desserts. A perfect blend of flavour and elegance.

Mascarpone 

Purpose in Baking

Mascarpone contributes buttery richness and a silky texture to cheesecakes, tiramisu, and frostings.

Purchasing Tips

• Seek high-quality mascarpone with minimal additives.

Storage Tips

• Use within 7-10 days of opening, and avoid freezing as it alters the texture.

A modern tiramisu entremet featuring mascarpone mousse,
highlighting mascarpone's buttery richness and silky texture in innovative dessert creations.

Powdered Milk

Purpose in Baking

Powdered milk enhances sweetness and browning while softening baked goods. It’s great for bread or as a fresh milk substitute.

Storage Tips

• Airtight containers prolong freshness; freeze for extended use.

Measurement Equivalents

• 1 cup = 120 grams

Sweetened Condensed Milk

Purpose in Baking

This thick milk acts as a sweetener and thickening agent, making it perfect for fudge or caramel-based recipes.

Storage Tips

• Store unopened at room temp. Once opened, refrigerate in airtight containers for up to 2 weeks.

Measurement Equivalents

• 1 can (14 ounces) = 396 grams

Evaporated Milk

Purpose in Baking

This concentrated, unsweetened milk adds creaminess without extra sweetness.

Storage Tips

• Refrigerate opened cans in a sealed container; use within 5 days.

Measurement Equivalents

• 1 can (12 ounces) = 354 grams

A slice of pumpkin pie made with evaporated milk, topped with crème chantilly,
showcasing the creamy texture evaporated milk brings to baked desserts.

Butter for Baking

Purpose in Baking

Butter provides flavour, richness, and structural aid to baked goods while creating flaky layers and tender crumbs.

Why Use 84% Butterfat Butter?

High butterfat butter (e.g., European-style) with 84% fat contains less water and more fat compared to regular butter. This makes it essential for creating flaky pastries like croissants and puff pastry, where excess water can disrupt dough lamination.

Beurre de Tourage (Laminating Butter)

Used by professional pastry chefs, beurre de tourage—sometimes called “dry butter”—is a special butter with even higher fat content. Its lower water levels and pliable texture make it perfect for creating seamless, flaky layers in laminated doughs like mille-feuille or pain au chocolat.

What is Browned Butter (Beurre Noisette)?

Cooking butter until milk solids caramelise creates nutty, flavourful browned butter. It adds depth to cookies, cakes, and frostings.

What is Clarified Butter?

Clarified butter is pure butterfat without milk solids or water, making it ideal for high-heat recipes and smooth textures.
Click here to read more about clarified butter and how to make it.

Butter Baking Tips

• Room Temperature: For airy batters, soften butter to 67°F (19°C).
• Cutting Butter: Dice for even melting or to create flaky pastry layers.
• Watch Melting: Melt butter over low-medium heat to avoid burning—it burns at 120°C (248°F).

Storage Tips

• Store butter in airtight containers to avoid absorbing fridge odours. Freeze for up to 6 months.

Measurement Equivalents

• 1 cup butter = 227 grams
• ½ cup = 113 grams

A golden, flaky chicken pie made with 84% butterfat butter,
showcasing the richness and flavour high-quality butter brings to baking.

Mastering dairy products in baking helps achieve perfect textures, flavours, and structures in your recipes. From milk’s tenderising effects to the flaky magic of butter, these ingredients are a baker’s best friend.

Don’t forget to bookmark this guide for future reference!

If you enjoyed this article and want to learn even more about how to take your baking to the next level, don’t miss Your Guide to the Best Butter for Perfect Buttercream Every Time. Discover the secrets behind choosing the right butter to create silky, flawless buttercream for your desserts. It’s a must-read for any baker looking to perfect their craft!