Can we use milk instead of water while baking acake
To replace 1 cup of whole milk in a cake recipe, you can use 1 cup of water and 1 ½ tsp. butter. If you use a lower fat milk, such as 2 percent, decrease the amount of butter you add accordingly.o replace 1 cup of whole milk in a cake recipe, you can use 1 cup of water and 1 ½ tsp. butter. If you use a lower fat milk, such as 2 percent, decrease the amount of butter you add accordingly. In cake recipes suggesting water, I use milk instead. Makes the cake more moist and gives it a nice texture.1  Submitted By: Tara Bischoff.n cake recipes suggesting water, I use milk instead. Makes the cake more moist and gives it a nice texture. 1  Submitted By: Tara Bischoff. Sure. You can use water in place of milk in most recipes, especially mixes. If you want to get a result closer to what you might get with milk add a bit more butter (about a teaspoon) to 2/3 cup water.ou can use water in place of milk in most recipes, especially mixes. If you want to get a result closer to what you might get with milk add a bit more butter (about a teaspoon) to 2/3 cup water. Report Abuse. I used to be part owner of a cake and pastry shop with my grandmother. We always used milk for any cakes instead of water. It makes for a creamier texture, also as weird as this sounds, it helps hold moisture in the cake better than the water does. The water evaporateds too quickly in the baking process.Source(s): Me.DIVAMOBILE · 10 years ago.eport Abuse. I used to be part owner of a cake and pastry shop with my grandmother. We always used milk for any cakes instead of water. It makes for a creamier texture, also as weird as this sounds, it helps hold moisture in the cake better than the water does. The water evaporateds too quickly in the baking process. We always used milk for any cakes instead of water. It makes for a creamier texture, also as weird as this sounds, it helps hold moisture in the cake better than the water does.The water evaporateds too quickly in the baking process.Source(s): Me.DIVAMOBILE · 10 years ago.eport Abuse. I used to be part owner of a cake and pastry shop with my grandmother. We always used milk for any cakes instead of water. It makes for a creamier texture, also as weird as this sounds, it helps hold moisture in the cake better than the water does. The water evaporateds too quickly in the baking process. Relevance. Rating Newest Oldest. Best Answer: yes, you can use milk, buttermilk, cream, canned milk, etc. basically what happens is that you are adding a 'fat' and that will make the cake have a more dense texture instead of being lighter.f course ou can use milk. i always use milk even though the recipe calls for water, because when i used water the cake was too dry :(so i switched to milk and the cake practically melted in my mouth! :D. Source(s): Me, research, cooking experiences. You can use milk, but you might need to adjust the temperature a bit -- it just really depends on your oven. The secret to a really moist cake is meringue powder. Add 1/2 teaspoon. You can purchase it at stores like JoAnn or Michaels, or any cake decorating store.f course ou can use milk. i always use milk even though the recipe calls for water, because when i used water the cake was too dry :(so i switched to milk and the cake practically melted in my mouth! :D. Source(s): Me, research, cooking experiences. 1 cup butter or margarine can be substituted for 1 cup shortening. When using shortening in place of butter or margarine, 1 tablespoon milk or water for each 1/2 cup shortening used may need to be added.DO NOT substitute vegetable oil for shortening when recipe calls for melting the shortening. 2/3 ounce semisweet chocolate (reduce sugar in recipe by 2 teaspoons) OR 3 tablespoons unsweetened cocoa plus 1 tablespoon butter, margarine or shortening can be used instead of 1 ounce unsweetened baking chocolate or 1 ounce premelted unsweetened chocolate. Depending on the brand, rice milk can be thinner than cow’s milk and you may need to reduce the amount used in the recipe. For baking, you can add 2 or 3 extra tablespoons of cooking oil to help offset a watery consistency. Nut Milk: 1 cup nut milk = 1 cup cow’s milk. 2/3 ounce semisweet chocolate (reduce sugar in recipe by 2 teaspoons) OR 3 tablespoons unsweetened cocoa plus 1 tablespoon butter, margarine or shortening can be used instead of 1 ounce unsweetened baking chocolate or 1 ounce premelted unsweetened chocolate. If you're out of cream and using milk as a substitute, you can make up the difference with unsalted butter. Use 2 parts milk to 1 part melted butter, stirred together and added with the remaining wet ingredients.This only works as a baking ingredient, unfortunately.reative Substitutions. If you're substituting milk for cream as a way to bring down the calorie count in your baking, using butter as your substitute isn't the best option. Instead, use an unsaturated oil in place of the melted butter.
Yes