Half And Half In Cakes

Decorating By Cakecrazy25 Updated 30 Mar 2014 , 7:07pm by MimiFix

Cakecrazy25 Posted 30 Mar 2014 , 6:25pm
post #1 of 4

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 ?

3 replies
MimiFix Posted 30 Mar 2014 , 6:49pm
post #2 of 4

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! 

Cakecrazy25 Posted 30 Mar 2014 , 7:01pm
post #3 of 4

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!!!

MimiFix Posted 30 Mar 2014 , 7:07pm
post #4 of 4

I always add more extract to recipes I consider tasteless. Plus a smidgen more salt. (Smidgen is half of a pinch.) :wink: 

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