I have been using sour cream in a lot of my recipes including the WASC recipe but saw that some prefer to use plain yogurt. Does this alter the taste of texture much? Thank you.
Hi - I have used both sour cream and yogurt. I do not notice a difference in texture and or taste. I tend to use flavored yogurts these days (when using the cake extender recipe) because it adds subtle flavors (my favorite is the coffee yogurt with devils food cake mix).
I have used both and do not notice a difference in flavor or texture. I think they both add density and moisture to a recipe to the same extent.
Thank you so much. I love the idea of using flavored yogurt.
how much yoqurt or sour cream would you add to one boxed cake mix? I love the ideas of using extenders to cake mixes.
The WASC cake which is an extended/enhanced cake recipe is very popular. Here's the expanded flavors version:
Here's a thread with all the cake mix extenders and enhancers:
I have used both Sour Cream and Yogurt at different times for both the extender recipe and White Almond Sour Cream Cake. And I honestly can't tell much of a difference. I haven't tried this, but I am guessing you could both that equal the amount needed in the recipe. I will have to try the flavored yogurt suggestion that sounds really good!
This is great to know! I've tried using low fat or even fat free sour cream in baking but didn't like the way it turned out. Yogurt is a much better option.
I have tried a few differnt ways and the one I like best is evaporated milk in place of the water. Makes it rise really nice!
I prefer using sour cream. Unless you get a full fat yogurt, I feel like you are missing out on the benefits of the fat in the sour cream., at least in my baking experience.
what great ideas!!!