Sweet whey powder isn't just for blending into smoothies and protein shakes. Whey powder can add a nutritional boost of protein to baked goods as well. Many bakery products contain whey powder. Whey powder can aid in browning and crust formation, increase volume or yield, add moisture, improve emulsification, and replace some of the eggs, milk or flour in recipes. Whey powder also is used to replace flour in low-carb recipes. Natural whey powder has a bland flavour, but it is also available in flavours such as vanilla and chocolate.
- Skill level:
- Moderately Easy
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Things you need
- Sweet whey protein powder
- Recipe for bread, cake, muffins, cookies, or other baked good
- Ingredients and tools to make recipe
Add whey powder during the creaming stage of making cake batter and cookie dough, when fat and sugar are mixed and aerated.
Add sweet whey powder in a ratio of 1 to 5 per cent per total volume of ingredients to recipes for cookies, white bread and pizza dough. Two to 10 per cent can be added to low-fat or low-sugar recipes. For example, 5 per cent volume of a batter that makes 2 cups equals 0.1. There are 16 tablespoons in a cup, so 5 per cent of 2 cups equals 1.6 tablespoons. One and a half tablespoons or 1 tablespoon plus 2 teaspoons whey powder could be added to approximate 5 per cent of 2 cups.
Replace up to 15 per cent of flour with sweet whey powder in cakes to maintain volume of a standard-recipe cake.
Replace up to 50 per cent of whole eggs or egg whites in baked goods with whey powder. Like eggs, the protein in whey powder gives structure to batters and dough.
Replace a higher proportion of flour with whey powder to reduce carbohydrates in baked goods. Many low-carb recipes are formulated to rely solely on whey powder, rather than flour, for structure.
Reduce or eliminate sugar in a recipe by adding vanilla whey powder. Choose a flavoured whey powder sweetened with a low-carb sweetener such as sucralose (Splenda) or stevia.
Combine 1/4 to 1/3 cup of whey powder with 1 1/2 cups nuts and process to make a flour substitute for low-carb pie crusts.
Stir a tablespoon of whey powder per cup of milk or cream into puddings and custards before cooking to thicken them and add sweetness and protein.
Tips and warnings
- Whey powder added to recipes tends to make baked goods a bit softer and more crumbly.
- Sweet whey powder is also available in concentrated (whey protein concentrate, or WPC) and isolated (whey protein isolate, or WPI) forms.
- Store sweet whey powder in a cool, dry place for six to 12 months.
- Before baking low-carb recipes, check the nutrition label on the package of whey powder. Some sweetened, flavoured varieties have a lot of carbohydrates.
- Added whey can cause crusts to form and brown more quickly so it may be necessary to decrease the baking time or temperature.
- Whey powder does not work well as a flour substitute in standard, high-carb recipes. For best results, substitute 2 to 4 per cent (no more than two teaspoons per cup) of the flour in a recipe with whey powder.
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