Baking with nonfat milk vs lowfat vs whole

[Anonymous]

Has anyone noticed a big difference in taste when they use nonfat/ lowfat/ whole milk in cakes and other baking? TIA.

[Anonymous]

Honestly, no. I'm a foodie and have noticed no significant difference as far as baking is concerned. I always substitute fat free and lowfat dairy products in my baking. One exception...if you are making something that is dairy based...i.e: tres leches cake or cheesecake. There, I would go with lowfat instead of fat free.

[Anonymous]

Cakes, cobblers, etc.: I use 2% milk

Cheese cake: I would NOT use low fat cream cheese, I'd go all out with regular!

[Anonymous]

Cakes are more tender when milk with fat is used. I've used skim milk in a pinch, but the finished product will not be as moist or as tender.

[Anonymous]

I bet there's a difference between skim and whole, but not that much between 2 percent and whole. Though it would depend on the cake.