Need Quick Help With Scratch Cake

Decorating By projectqueen Updated 30 Sep 2006 , 1:56am by projectqueen

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projectqueen Posted 30 Sep 2006 , 1:12am
post #1 of 5

It calls for 1 cup of buttermilk.

I could only find "light" buttermilk with "1/2 the fat of regular buttermilk".

Should I use the light buttermilk or use whole milk with vinegar or lemon juice added to make sour milk?

I'm only concerned about the lack of fat in the light buttermilk affecting the cake batter. I know scratch cake recipes should be followed to a tee.

HELP! I need to bake it tonight.

4 replies
mommykicksbutt Cake Central Cake Decorator Profile
mommykicksbutt Posted 30 Sep 2006 , 1:14am
post #2 of 5

is there oil in the recipe too?

actually I don't think it'll be too much of a problem.

the the cake have a filling and frosting? That may make up for the moistness effect of the cake if it turns out a little dry, but I don't think it will.

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Lenette Posted 30 Sep 2006 , 1:21am
post #3 of 5

I always bake from scratch and only use low fat buttermilk. I have never found regular here, didn't know it existed. You should be fine, good luck with it though! icon_smile.gif

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snarkybaker Posted 30 Sep 2006 , 1:47am
post #4 of 5

Use the lowfat buttermilk. If the cake is going to sit out for three or more days, add 1 additional tablespoon of butter to replace the fat and insure extra moistness.

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projectqueen Posted 30 Sep 2006 , 1:56am
post #5 of 5

Thanks everyone. I'm going with the light buttermilk as suggested. thumbs_up.gif

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