Subbing Milk For Water

Decorating By Baysmeme Updated 7 Mar 2007 , 10:14pm by SILVERCAT

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Baysmeme Posted 7 Mar 2007 , 9:48pm
post #1 of 7

What does substituting milk for water in a cake recipe do? Does it affect the texture of the cake - if so, how? Thanks!

6 replies
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dl5crew Posted 7 Mar 2007 , 9:58pm
post #2 of 7

I'm not sure about milk. I do sub some of the water with liquid coffee creamer. This gives the cake a wonderful taste and makes it very moist.

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subaru Posted 7 Mar 2007 , 9:59pm
post #3 of 7

I almost always substitute buttermilk in mine. It makes it very moist and tastes great. ( I also add a little vanilla).

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nglez09 Posted 7 Mar 2007 , 10:04pm
post #4 of 7

What kind of milk are you planning on using? Won't the difference in fat levels make a difference in regards to whether or not milk would be effective?

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pieface Posted 7 Mar 2007 , 10:04pm
post #5 of 7

I believe it makes it more dense as far as texture and more rich as far as taste.....and it adds nutritional value too.

Although, I think there are some guidlines about freezing the cake too soon (if you do that sort of thing). I'm not sure though....

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shelbur10 Posted 7 Mar 2007 , 10:11pm
post #6 of 7

I always use whole milk instead of water. I don't notice that it does anything to the texture, but it does make the taste richer. I freeze cakes right out of the pan and haven't had any problems.

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SILVERCAT Posted 7 Mar 2007 , 10:14pm
post #7 of 7

I have been putting milk instead of water for about two months and people love the taste of my cakes. I also freeze mine after they leveled and wrapped. Never had a problem

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