AI really like the taste of half and half especially in my butter cream. Has anyone used half and half in cake recipes. If so, with what result ?
It adds more fat to the recipe. Sometimes it works, sometimes it's too much fat. I've had more success than not, but it also increases the cost. You'll have to experiment - enjoy!
AThank you. Since scratch white cake has a rep of being tasteless I thought half and half would bring more flavor. I always have half and half going bad because I only use a few tablespoons for frosting. Unless I'm making cream of crab soup: ) Thanks!!!
I always add more extract to recipes I consider tasteless. Plus a smidgen more salt. (Smidgen is half of a pinch.)