Cooking with Silk®

Cooking with Silk®

Swirled in a smoothie or simmered in soup, Silk is right at home in the kitchen. In fact, you can substitute Silk for dairy milk, cup for cup, in almost any recipe.

Bring the heat... carefully

Like milk, Silk will scorch if cooked at too high a temperature and can form a skin when heated. Stir constantly and use moderate heat for best results.

Add a little thickener

Because Silk is low in saturated fat, it requires a little extra thickener to set up properly in puddings and custards. For your cooked pudding recipes, add 3 tablespoons cornstarch. Or try our pudding recipes.


Sip it—don’t whip it

Silk creamer doesn’t contain enough fat to whip up like dairy cream, so don't bother trying. (But it drizzles deliciously over fresh fruit or cobbler!)

Please don’t freeze

Freezing Silk isn’t recommended for storage because the consistency and taste can deteriorate upon thawing. However, Silk works beautifully in fun frozen desserts like Granita.

Find your flavor

Silk Unsweetened is our most neutral Silk, suitable for almost any recipe. Silk Original brings the faintest trace of sweetness—similar to dairy milk—and also works very well for most cooking occasions.

Sweeten your treats

Silk Vanilla, Silk Chocolate, Silk Very Vanilla and our great holiday flavors bring extra festive flavor to desserts and breakfast treats.

Make some simple swaps

Here are a few more of our favorite ways to enjoy the great taste of Silk.

● Discover a power smoothie: Silk blended with whatever fruit you love.

● Swap Silk for milk in mashed potatoes,creamy soups and other comforting favorites.

● Use Silk in breakfast treats like muffins, pancakes and French toast.

● Add a splash of Silk soymilk or Silk Fruity & Creamy to salad dressing for a creamy effect.