Has Anyone Ever?

Decorating By 2sdae Updated 21 Dec 2006 , 12:07am by chaptlps

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2sdae Posted 20 Dec 2006 , 4:38pm
post #1 of 9

Has anyone ever replaced water amount in a recipe with all buttermilk instead? I did this with a white chocolate cake recipe I made and WOW! What a good smooth and flavorful cake that made. I was really impressed with it.
Do you think you could always do this? Or would it be case/recipe sensitive? icon_confused.gif

8 replies
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springlakecake Posted 20 Dec 2006 , 5:05pm
post #2 of 9

I usually replace water with whole milk. I am sure you could do buttermilk with most recipes. not sure though

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Firstlady Posted 20 Dec 2006 , 5:13pm
post #3 of 9

I would do it on a case by case recipe because buttermilk has more of a sour taste to it. I use buttermilk for most of my pound cakes.

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GIAcakes Posted 20 Dec 2006 , 6:28pm
post #4 of 9

I did it once with a white cake, it was gross!

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2sdae Posted 20 Dec 2006 , 7:31pm
post #5 of 9

Just an idea and the recipe I used it with worked, but I can deff see where it wouldn't work in some flavors now that I think about it. icon_biggrin.gif

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CakeL8T Posted 20 Dec 2006 , 7:58pm
post #6 of 9

I saw on Food Network, where someone replaced the water with white grape juice for a wedding cake. Sound good, but I haven't tried it yet!!

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gibbler Posted 20 Dec 2006 , 11:40pm
post #7 of 9

i have a chocolate cake recipe that calls for buttermilk. Everyone loves it, but I never tried replacing it in other recipes.

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bayougrl Posted 20 Dec 2006 , 11:55pm
post #8 of 9

I have a chocolate recipie that calls for it. I also replace the water with apple juice for my pumpkin cake.

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chaptlps Posted 21 Dec 2006 , 12:07am
post #9 of 9

I always sub buttermilk in my biscuits and they always come out lite fluffy but not fallin apart

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