Substituting For Whole Milk
Baking By MelissaAnn84 Updated 1 Feb 2010 , 12:01am by sugarplumfairycanada
MelissaAnn84
Posted 31 Jan 2010 , 11:36pm
post #1 of 3
I am making a chocolate glaze for a cake and it calls for 1/3 cup whole milk. All I have in the house is 2% and 18% table cream. Can i substitue the 2% or make a combination of the milk and cream to thicken it up? And will it affect the glaze?
Its not a professional cake, just for the family!
2
replies
Cakeonista
Posted 31 Jan 2010 , 11:42pm
post #2 of 3
You could probably use half cream and half 2% milk. I'm sure it would come out fine.
sugarplumfairycanada
Posted 1 Feb 2010 , 12:01am
post #3 of 3
I agree - whole milk is usually 4% so adding some 18% cream should up the fat content.
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