Yes, heavy cream can be used as a substitute for milk when baking, but it's essential to consider the differences between the two ingredients. Heavy cream has a higher fat content than milk, which can affect the texture and richness of your baked goods. Here are some things to keep in mind when using heavy cream as a milk substitute in baking:
Texture and Moisture: Heavy cream has a thicker and richer consistency compared to milk. As a result, your baked goods may turn out denser and have a more velvety texture. The added fat content can also contribute to increased moisture in the final product.
Flavor: Heavy cream has a distinct rich and creamy flavor that is more pronounced than milk. This can add a luxurious taste to your baked goods, but it might not be suitable for all recipes, especially those where the milk's more subtle flavor is desired.
Leavening: Keep in mind that the higher fat content in heavy cream can affect the leavening action in certain recipes. If a recipe relies on the milk's protein content to aid in rising, the heavy cream might produce slightly different results.
Adjusting Ratios: When substituting heavy cream for milk, you may need to adjust the ratios to achieve the desired consistency. Since heavy cream is thicker, you might need to add a bit of water or reduce the amount of cream to maintain the appropriate liquid content in the recipe.
Browning: Heavy cream's higher fat content can lead to more browning during baking, so keep an eye on your baked goods to prevent over-browning.
When considering using heavy cream as a milk substitute, it's best to think about the specific recipe you're working with and how the change in texture and flavor might impact the final result. In some cases, like making custards, creamy desserts, or richer pastries, heavy cream can be a fantastic substitution, enhancing the taste and texture. However, for lighter, fluffier baked goods or recipes that rely on milk's specific properties, it's better to stick to milk or choose a different alternative, like a milk substitute (e.g., almond milk, soy milk) with a lower fat content.