Skim milk+cream in a cake rather than whole milk?!

Question: Skim milk+cream in a cake rather than whole milk?

For a cake, I need 1 1/2 cups of milk. Usually when it isn't specific, for best results you should use whole or 2% milk, but I only have skim. But the thing is, I have some heavy cream. I figured out that 1 1/2 cups of whole milk has 12g of milk fat, which is just a bit more than 2 tablespoons of cream. Can I add 1 1/2 cups skim milk minus 2 tablespoons, and add 2 tablespoons of cream instead? I don't want to buy a whole thing of milk because I don't drink anything but skim.

Answers:

I think your proportions are perfect. It should be fine - if anything, it will be more moist.

I never tried that, the the cream does have lots of sugar in it..so if you want try to taste it first before you add to batter to see if it taste like regular milk, I'm pretty sure it will come out right ..=)

I do not believe you need to add cream... If I were in this predicament, I would use the skimmed and not worry about it. The amount of fat involved is neither here not there.

That will work fine. Cream normally does not have anything like sugar in it, so you'll have no problems.

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Skim milk+cream in a cake rather than whole milk?!

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