Extender Question

Decorating By luvmygirl Updated 17 May 2007 , 3:33am by Wendoger

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luvmygirl Posted 9 May 2007 , 10:19pm
post #1 of 9

Has anyone had good results using low fat vanilla yogurt instead of sour cream?

OR should I skip the sour cream/yogurt and try without it?

Thanks

8 replies
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luvmygirl Posted 9 May 2007 , 10:39pm
post #2 of 9

anyone- I really want to start baking!

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heiser73 Posted 9 May 2007 , 11:12pm
post #3 of 9

I use vanilla yogurt all of the time! I usually have that instead of sour cream and it seems to work the same to me. I hope that helps..let me know how it turns out!

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sweetlybaked Posted 9 May 2007 , 11:28pm
post #4 of 9

I use plain yogurt in my WASC and I swear it turns out better than w/ the sour cream AND it's cheaper!

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mcalhoun Posted 9 May 2007 , 11:41pm
post #5 of 9

I use the low fat yogurt all the time also and never had a problem

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luvmygirl Posted 9 May 2007 , 11:44pm
post #6 of 9

Thanks everyone!

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Wendoger Posted 9 May 2007 , 11:46pm
post #7 of 9

I have used all kinds of yogurt....raspberry with raspberry cream cake, lemon with lemon cake, etc.....they have all turned out great.
I used sour cream with my orange creamsicle cake and it was amazingly yummy! I have a request for it on mothers dayicon_wink.gif
Any will work thumbs_up.gif

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foots2 Posted 17 May 2007 , 2:36am
post #8 of 9

I know the recipe calls for 8 oz sour cream.Is that by weight or is that 1 cup measure?

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Wendoger Posted 17 May 2007 , 3:33am
post #9 of 9

...one cup....

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