Baking Subsitutions...?!


Question: I have 4 questions about substituing ingredients for baking...

1. I absolutely HATE unsalted butter, but all the recipes for baking cakes call for unsalted butter. Is it okay if I just use salted butter?

2. For recipes that call for 2 extra large eggs, and I only have large eggs, how many large eggs should I put in?

3. What is a substituion for 1 cup of buttermilk?

4. Is heavy cream the same thing as Half-and-Half?

Thanks for your help in advance, and please don't tell me to go out and buy the ingredient because that is basically a useless answer.


Answers: I have 4 questions about substituing ingredients for baking...

1. I absolutely HATE unsalted butter, but all the recipes for baking cakes call for unsalted butter. Is it okay if I just use salted butter?

2. For recipes that call for 2 extra large eggs, and I only have large eggs, how many large eggs should I put in?

3. What is a substituion for 1 cup of buttermilk?

4. Is heavy cream the same thing as Half-and-Half?

Thanks for your help in advance, and please don't tell me to go out and buy the ingredient because that is basically a useless answer.

1) I agree. Use the salted butter. Some people think you should cut down on the recipe salt but I never do.

2) Use the two large eggs. Large eggs are 1.8 oz = 50 grams while extra large are 2 oz = 56 grams. I know bakers are going to say you need to be exact, but in general 12% difference is not going to ruin the recipe.

3) Buttermilk supplies milk solids and acid. Use 1 teaspoon lemon juice (or even vinegar if the cake or whatever is strongly flavored with cocoa or spices) for each cup of milk needed for the substitution.

4) No. Half&Half is half whole milk and half heavy cream - hence, the name. Half&Half will not whip. Else, its a fine substitute in most recipes. Again that pesky baker will say the product will not be as tender but you can add an extra tablespoon of melted butter, or just use the half&half.

Well for your butter dilema no you can not substitute.
the egg size, i think it would be okay to use large instead it would turn out pretty much the same. use the butter milk cause i mean seriously it's not that epensive and even though you will through it out, if you got a good recipe it is worth it.
Heavy cream is 35%, as for half and half being only 10%.

yes........just don't use salt in the recipe
2 eggs and a yolk
put tsp vinegar in your cup of milk
no





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