Comments on: Which Dairy Makes the Best Cake? https://thecakeblog.com/2014/09/cake-baking-science.html Fri, 31 Jan 2020 17:51:18 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: Deborah Stinson https://thecakeblog.com/2014/09/cake-baking-science.html#comment-541320 Fri, 31 Jan 2020 17:51:18 +0000 https://thecakeblog.com/?p=21955#comment-541320 I used whole buttermilk to make red velvet cupcakes and they were so moist that I could not get them to stand up to frost. should I have used low fat buttermilk instead. I ended up throwing away the whole batch. Ugh!!

]]> By: Ricky https://thecakeblog.com/2014/09/cake-baking-science.html#comment-541020 Fri, 24 Jan 2020 08:46:08 +0000 https://thecakeblog.com/?p=21955#comment-541020 Thanks, that was really helpful & I am off to your other articles.

Peace from Ricky

]]> By: Sour Cream Banana Bread Is Delectably Moist And Delicious - WELCOME TO DR ADAS BLOG https://thecakeblog.com/2014/09/cake-baking-science.html#comment-506503 Wed, 26 Dec 2018 16:59:18 +0000 https://thecakeblog.com/?p=21955#comment-506503 […] sour cream is a genius way to keep baked goods moist and full of flavor. It has the a ratio of fat and acidity that makes it perfect for use in baked goods, and its unique tang adds both […]

]]> By: anjuli https://thecakeblog.com/2014/09/cake-baking-science.html#comment-493277 Mon, 22 Oct 2018 13:00:53 +0000 https://thecakeblog.com/?p=21955#comment-493277 Thank you for this post. If I wanted to substitute water for sour cream in a box cake (chocolate) would you suggest I go with 1:1 ratio water to sour cream? Or do you suggest I use milk instead? I’m not a baker hence, I am trying to figure out to hack a box cake. I’ll be using butter instead of oil as well. Thanks 🙂

]]> By: Kirsten https://thecakeblog.com/2014/09/cake-baking-science.html#comment-484705 Fri, 07 Sep 2018 10:01:47 +0000 https://thecakeblog.com/?p=21955#comment-484705 In reply to Bunnie.

How did your attempt at sub whipping cream go?

]]> By: Bunnie https://thecakeblog.com/2014/09/cake-baking-science.html#comment-459793 Wed, 14 Feb 2018 00:29:06 +0000 https://thecakeblog.com/?p=21955#comment-459793 ]]> In reply to Summer Stone.

What about substituting whipping cream instead of sour cream. I have a recipe that calls for one cup of sour cream along with one cup of oil, since I don’t have sour cream and I don’t really like the homemade sour cream I’m hoping whipping cream will work. Really hard on the net to find the answer to my question lol
Thank you😊

]]> By: Wedding Cake Baking [pt.2] | gluten in baking – ThePuffaron https://thecakeblog.com/2014/09/cake-baking-science.html#comment-455830 Wed, 24 Jan 2018 20:03:30 +0000 https://thecakeblog.com/?p=21955#comment-455830 […] cream helps to prevent gluten formation. In addition, with sour cream, the acidity also influences protein interaction and starch gelation which further improves the texture of the […]

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