3 Swapping Milk Powder in Baking Made Simple

Milk powder substitute in baking can transform your recipes when regular powdered milk isn't available or suitable for dietary needs.

It’s a frequent challenge for home bakers during last-minute preparations or when accommodating special diets.

The good news? Several alternatives offer similar functionality without compromising taste or texture in your favorite treats.

These substitutions work differently depending on the specific recipe, with some options performing better in cookies while others shine in bread or cake batters.

Most alternatives actually come from ingredients already sitting in your pantry, making emergency substitutions much easier than expected.

Professional bakers often use these replacements deliberately for unique flavor profiles rather than merely as backup options.

Ready to learn which milk powder alternatives will work best for your next baking project?

When and Why to Replace Milk Powder

Milk powder is handy for baking and cooking, but sometimes you’ll want or need to use something else instead:

• Dietary needs: If someone is lactose intolerant, allergic to dairy, or eating vegan, a substitute like soy milk powder, coconut milk powder, or oat milk powder can work.
• Freshness: If your milk powder is old, clumpy, or has an odd smell, it’s best to switch to a fresher product or use fresh milk in the recipe if possible.
• Taste and texture: Some people find milk powder has a strong flavor or changes the final texture in drinks or baked goods, so replacing it can help achieve a smoother, milder result.
• Ingredient availability: If you run out of milk powder, you can use fresh milk, evaporated milk, or other plant-based milks, just adjust the liquid in your recipe so it isn’t too runny.

Ideal Milk Powder Alternative For Baking

Milk powder for baking running out can be resolved by folding in an option that fits its function. The rest of the steps proceed in order.

Regular Liquid Milk

Substitution between milk powder and regular milk is a straightforward process most home bakers appreciate for its flexibility.

Regular liquid milk works perfectly in place of milk powder, especially in recipes that already call for water since milk powder is simply evaporated milk solids.

For each 1/4 cup of milk powder in your recipe, you can use one cup of regular milk while reducing the recipe's water by the same amount to maintain proper consistency.

This substitution works with any type of regular milk - whole, reduced fat, or nonfat - though remember that higher fat content creates richer, creamier results in your finished dishes.

Soy Milk Powder

Soy milk powder stands out as an excellent non-dairy alternative to traditional milk powder, matching it in shelf life while providing similar nutritional benefits.

Most brands pack about 90 calories, 3.5 grams of fat, 8 grams of protein, and 6 grams of carbohydrates per quarter cup, plus 4% of your daily calcium needs.

The beauty of this substitute lies in its versatility- it works perfectly in a 1:1 ratio for virtually any recipe that calls for milk powder, from cookies to cakes and beyond.

Cashew Powder

Cashew milk powder stands out as the best substitute for milk powder, offering a similar creamy texture and slightly sweet flavor that other nut powders can't match.

Equal amounts of cashew powder can directly replace milk powder in most recipes without any package instructions saying otherwise.

This versatile alternative shines in everything from savory dishes and smoothies to baked goods and granola bars, making it a fantastic dairy-free option.

Some brands tend to clump more than others, so blending the powder with liquid first might help achieve smoother results in baked recipes.

The subtle nutty taste of cashew powder complements most dishes while maintaining the richness that milk powder typically provides in recipes.

Popular Baked Goods That Use Milk Powder (Should Not Substitute)

Milk powder is often the secret ingredient in many classic baked goods because it boosts flavor, softness, and shelf life, so swapping it out isn’t always the best idea:

• Soft sandwich bread: Milk powder helps create a tender, light crumb and a slightly sweet taste in bread loaves, especially in recipes meant to stay soft for days.
• Brioche and milk bread: Rich breads like these use milk powder to add richness, softness, and that subtle “milky” aroma you taste in bakery loaves.
• Sweet rolls and cinnamon buns: The fluffiness and golden color in these treats often comes from the extra proteins and sugars in milk powder, which also help them rise higher.
• Doughnuts: Classic raised or baked doughnuts rely on milk powder for a smooth, soft texture and a bakery-style flavor.
• Some cookies and cakes: Recipes for sugar cookies, pound cake, or sponge cake may call for milk powder to boost flavor and softness without adding extra liquid, so a substitute can change the outcome.

How Substitutes Affect Moisture and Texture in Baking

The way you swap ingredients in baking can make a big difference in how moist or chewy your finished treat will be, so it’s helpful to know what to expect:

• Changing milk powder for a liquid, like regular milk, can make batters too runny, which sometimes means flatter, less fluffy results.
• Using applesauce or yogurt instead of oil or butter might make your baked goods extra moist but could also lead to a denser, less crisp bite.
• Substituting sugar with honey or maple syrup adds moisture, which can make cookies spread more and cakes bake up a little stickier.
• Swapping out wheat flour for gluten-free blends often leaves cakes or breads drier or crumbly unless you adjust liquids or add binders.
• When you use plant-based milks, you may find muffins and cakes turn out a bit drier or less rich, so adding a touch of extra fat or sweetener helps balance the texture.

Baking Without Milk Powder: Your Top Substitute Questions

1. Can I skip milk powder in bread recipes?

Yes, you can omit milk powder in bread, but the crust may be less tender. Use a bit of liquid milk or a plant-based alternative for softness.

2. Are there dairy-free or vegan alternatives to milk powder?

Coconut, soy, and oat milk powders are all dairy-free and suitable for vegan baking. Choose unsweetened versions for neutral flavor.

3. How do I substitute liquid milk for milk powder in recipes?

Use 1 cup liquid milk for every 1/4 cup milk powder plus 1 cup water the recipe calls for, and reduce other liquid as needed.

4. Will using a substitute change the color of my baked goods?

Some alternatives, like coconut milk powder, may result in slightly different coloring, but most changes are minor.

5. Are there gluten-free milk powder substitutes?

Most plant-based milk powders and dairy milk powder are naturally gluten-free, but always check labels for cross-contamination.

6. Can I use cream or half-and-half instead of milk powder?

Yes, dilute cream or half-and-half with water for a richer substitute, but be mindful of the added fat content.

7. Will a substitute work in all baking recipes?

Most substitutes work well in cakes, breads, and cookies, but may slightly alter the texture or flavor, experiment for your preferred result.