Substitue Buttermilk For Milk?

Baking By delisa01 Updated 21 Apr 2008 , 10:50pm by babyqueen

delisa01 Cake Central Cake Decorator Profile
delisa01 Posted 17 Apr 2008 , 7:53pm
post #1 of 4

Can I?

The recipe, Freckled Mocha calls for 3/4 cup milk but I don't have any. I do have Buttermilk and Heavy Whipping Cream.

I just don't want to have to run to the store.

TIA

Delia

3 replies
JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 17 Apr 2008 , 11:50pm
post #2 of 4

I would use the cream before the buttermilk. Buttermilk has a tang that might not be good in your particular recipe. I have used heavy cream and some water in place of milk, and it was fine.

alanahodgson Cake Central Cake Decorator Profile
alanahodgson Posted 19 Apr 2008 , 7:51pm
post #3 of 4

Buttermilk is more acidic than milk. It will mess up your levening. Baked goods with buttermilk need the leavening adjusted to compensate for the buttermilk. As JoAnnB said, cream mixed with water is a better option. Your cake is probably already done, but I thought I'd throw in my two cents for others who might be reading.

babyqueen Cake Central Cake Decorator Profile
babyqueen Posted 21 Apr 2008 , 10:50pm
post #4 of 4

I have used buttermilk in my chocolate cakes with great success, and sour cream, but never cream

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