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MILK INSTEAD OF WATER? - Page 2

post #16 of 22
Yes! You can substitute the water for milk, or juices. If you use milk however, don't use sour cream as it will change the consistency of the cake.
Thank you LORD for your daily blessings.....
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Thank you LORD for your daily blessings.....
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post #17 of 22
Thread Starter 
Quote:
Originally Posted by awela

Yes! You can substitute the water for milk, or juices. If you use milk however, don't use sour cream as it will change the consistency of the cake.



how does milk and sour cream make the cake taste??
Ute
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Ute
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post #18 of 22
I haven't noticed a difference in taste when using milk. The cake is usually moister though so it does taste better. To me, sour cream seems to enhance the taste of any cake and will make the cake much more dense.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #19 of 22
I never use water- always milk, buttermilk or coffee creamer. I do have one exception: Pineapple upside cake I use pineapple juice.
post #20 of 22
I use sour cream, have never used milk eventhrough my sister uses the milk. Will give it a try.
WE CC SISTERS AND BROTHERS NEED TO STICK TOGETHER - LOVE AND PRAY FOR EACH OTHER - STAND WITH AND FOR EACH OTHER - SUPPORT AND ENCOURAGE ONE ANOTHER - YEP - THAT'S WHAT CAKE CENTRAL SISTERS AND BROTHERS DO BEST. !!!

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WE CC SISTERS AND BROTHERS NEED TO STICK TOGETHER - LOVE AND PRAY FOR EACH OTHER - STAND WITH AND FOR EACH OTHER - SUPPORT AND ENCOURAGE ONE ANOTHER - YEP - THAT'S WHAT CAKE CENTRAL SISTERS AND BROTHERS DO BEST. !!!

www.freewebs.com/stephanie214
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post #21 of 22
On the advice of many here on CC, I started using milk instead of water, and it did improve my cakes. The cake I baked on Friday I used sour cream, but in that one I used water, seemed like using both milk and sc would be a bit much. I haven't tried the coffee creamers as yet, but plan to. I also want to try some of the Lorann's flavorings, I especially want to try the cream cheese flavor in bc icing, to have the cream cheese flavored icing without having to refrigerate it! Janice
post #22 of 22
I use sour cream & milk in the yellow cake recipe I use for wedding cakes. It doesn't change the consistency one bit. It's sooooooo delicious!!
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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