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BUTTERMILK

post #1 of 4
5/3/05 at 1:30pm
Thread Starter 
I have been using Buttermilk and whole milk in a combination, in place of the water in my cake mixes. Not in all..but in recipes that call for it if they are homemade ...like red velvet and German chocolate. I made a box red velvet the other night and used 1/2 cup of B.Milk and 3/4 cups whole milk. And a sprinkle of extra cocoa and sugar , and an extra TBS. of flour. The a TBS. of vinegar. It was GREAT!
To do what you truly love is to never work!
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To do what you truly love is to never work!
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post #2 of 4
5/3/05 at 2:43pm
Thanks for this tip!
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
Reply
post #3 of 4
5/3/05 at 9:13pm
Buttermilk is excellent in chocolate cake, tea biscuits, some white cake recipes too. It affects the texture of the cake making it really a nice grainy, moist kind of texture! Can't stand drinking the stuff, but boy is it great to bake with!
Hugs Squirrelly Cakes
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post #4 of 4
5/3/05 at 10:35pm
Thread Starter 
I never thought of using it in white cake...thanks! I'll try it! icon_biggrin.gif
To do what you truly love is to never work!
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To do what you truly love is to never work!
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