Science Project Buttermilk Vs Water

Baking By Spice Updated 26 Apr 2006 , 2:54am by Spice

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Spice Posted 25 Apr 2006 , 7:03pm
post #1 of 9

Hi, I would like to experiment but don't want to waist a perfectly good box cake, so I'm just wondering has anyone ever tried to replace the liquied in a box cake with buttermilk instead of water? If so what were the results?

Thanks, Spice

8 replies
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Lisa Posted 25 Apr 2006 , 7:20pm
post #2 of 9

I've done this numerous times. No problems and I think it makes for a moister cake. My preference though is to use whole or 2% milk.

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Spice Posted 25 Apr 2006 , 7:27pm
post #3 of 9

Thanks Lisa, for the reply. I would hate to have to throw it away.

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thecakemaker Posted 25 Apr 2006 , 7:30pm
post #4 of 9

I use milk (whole milk) but i've never used buttermilk.

Debbie

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BakeQueen Posted 25 Apr 2006 , 7:35pm
post #5 of 9

I personally prefer to use buttermilk. I not only makes the cake moister but a little richer tasting. thumbs_up.gif

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TexasSugar Posted 26 Apr 2006 , 12:53am
post #6 of 9

I've used buttermilk in chocolate and red velvet cake mixes with out any problems. icon_smile.gif

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Doug Posted 26 Apr 2006 , 12:57am
post #7 of 9

buttermilk in cake --> yum!!!

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subaru Posted 26 Apr 2006 , 1:04am
post #8 of 9

Hi spice! Buttermolk is what I have been using for years. I just replace the water for the buttermilk. Tastes great!!! Much better than with water.

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Spice Posted 26 Apr 2006 , 2:54am
post #9 of 9

Thanks for replies, sorry I had to step away from computer earlier and I really appreciate the help. I'll get started on that project.

Thanks Again

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