Using Buttermilk

Baking By lyndim Updated 23 Jan 2014 , 2:17am by lyndim

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lyndim Posted 18 Jan 2014 , 8:17pm
post #1 of 5

ADoes anyone use buttermilk instead of water in box mixes?

4 replies
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gigiel Posted 20 Jan 2014 , 2:59am
post #2 of 5

It depends on the flavor of the cake.  In chocolate it would most likely be fine.  However probably not so good in white or yellow cake. (*although come to think of it, buttermilk is used in scratch Italian cream cakes.)  ...?

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scrumdiddlycakes Posted 20 Jan 2014 , 3:15am
post #3 of 5

AI don't use box mixes, but I use buttermilk in almost all my cakes. It's actually one of the 'must do' things that makes a really great white cake in my opinion. It doesn't actually taste of buttermilk, just bliss the flavour and adds the slightest 'tang'.

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postexchangecat Posted 22 Jan 2014 , 3:18pm
post #4 of 5

I guess buttermilk is the best option. I always take buttermilk in all my cakes.

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lyndim Posted 23 Jan 2014 , 2:17am
post #5 of 5

AThanks for all your replys, very helpful!

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