You might balk at the idea of acidic cakes, but acid reacts with baking soda, causing those cakes to rise like Hermione Granger’s hand when there are house points to be won. If you love a cake because it’s light and fluffy, chances are you have buttermilk to thank.Īs far as flavor goes, it’s tangy. It gives muffins, pancakes, and biscuits a tender, moist texture. What is buttermilk?īakers love buttermilk. Here’s an overview on both, from how they’re made to what they do (and why cookery folks love them for it). Skimmed milk fat and fermented milk produce very different tastes and textures. Heavy cream, on the other hand, comes from skimming the fat from unhomogenized milk. You make buttermilk by inducing fermentation in milk with lactic acid. What’s the difference between buttermilk and heavy cream?ĭespite the fact they’re both made by doing stuff to milk, buttermilk and heavy cream are very different. heavy cream debate once and for all (or at least until new research changes our minds). Some folks think they’re completely interchangeable. You can also use them for sauces, marinades, and a whole bunch of other goodies. Biscuits, cakes, scones, waffles… if it’s baked and conjures up memories of your mee-maw’s kitchen table on a hot summer’s day, there’s a way to do it with buttermilk or heavy cream. However, if you’re using them for their above qualities, sometimes “close enough” isn’t close enough.īoth buttermilk and heavy cream are staples of baking. With a bit of know-how, you can substitute buttermilk or heavy cream for each other in a lot of cases. Buttermilk doesn’t whip and has a much lower fat content than heavy cream (meaning it makes stuff lighter and fluffier than heavy cream does). You can also whip it (whip it real good), which makes it mad useful for making ice cream. It gives your cakes, scones, and pastries a rich, creamy texture. Heavy cream isn’t acidic, so won’t react with baking soda (you need baking powder instead, which brings its own acid to the party). If you’re using buttermilk for its tangy flavor, or as a leavening agent, heavy cream won’t do.Īlso, if your recipe contains baking soda, you can’t use heavy cream. There are definitely situations where buttermilk can’t stand in for heavy cream, and vice versa. If it deflates a bit, whip it back into shape with a hand whisk.It depends on what you’re trying to do.
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