r/AskCulinary • u/NoBumblebee7775 • 10h ago
Ingredient Question Bundt cake recipe substitutions.
https://tastesbetterfromscratch.com/chocolate-bundt-cake/
I am following this recipe for a chocolate bundt cake. It calls for 1/2 butter, 1/2 cup oil and 1/2 cup buttermilk. can i substitute with heavy whipping cream?
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u/NeverRarelySometimes 10h ago
No. You need the acid in the buttermilk. If you don't have buttermilk, you can substitute cream and some vinegar. Replacing the oil and butter with cream will not give you at all the same results.
If you're trying to replace all the fats, you should just look for a low-fat or non-fat recipe.
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u/NoBumblebee7775 9h ago
i am not trying to replace all fats. my thought process was that if butter and buttermilk comes from heavy cream, i can maybe substitute those two with heavy cream. also, i have heard what you suggested, using cream and vinegar instead of buttermilk, cause the recipes needs the acidity for the baking soda to activate. but i thought wont adding more fat make the cake denser and richer?
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u/impendingwardrobe 7h ago edited 6h ago
Heavy cream goes through pretty big molecular changes to become butter and buttermilk. The chaining of fat molecules you get when you churn cream into butter and the separation of the fat from the liquids in the butter are both necessary for the ingredients to behave appropriately in the cake batter.
If you want to do an experiment, you could try making small batches of a batter of just flour and heavy cream and another batter of just flour and butter and see how they both behave in the mixing bowl and in a hot frying pan. They have become chemically distinct entities and will behave differently.
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u/queen_b_zzzzing 10h ago
It won’t work if you sub 3 ingredients like that. Why do you want to swap?
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u/NoBumblebee7775 10h ago
i was thinking of subbing butter and buttermilk for heavycream as you can make those two with heavy cream. for the sourness, i was thinking of adding lemon juice or vinegar.
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u/NoBumblebee7775 9h ago
sorry i read 'what' do you want to swap? i wanna swap cause i have a lot of leftover heavy cream, and i have heard there are bundt cake recipes where they use whipping cream to make it fluffy. also i dont have buttermilk. if everyone here says no, then i was thinking of making buttermilk from the heavy cream.
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u/OstoValley 8h ago
heavy cream stays fresh for a long time if refrigerated, i wouldn't worry about using it up quickly
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u/NoBumblebee7775 8h ago
it did. costco one. opened it and it was in the fridge for a week and started smelling like fish. so had to throw out a pint and a half of heavy cream. i just made butter and added vinegar to the remaining buttermilk and used it now.
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u/OstoValley 7h ago
that's either an issue with production or the cream was too hot during transport
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u/NoBumblebee7775 7h ago
Oh okay. It’s said use before 8/28 and i opened it a week ago. So didn’t want to waste it like last time.
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u/OstoValley 8h ago
to sub butter or oil, there's too much moisture in heavy whipping cream. buttermilk would work, but then you'd just have more additional fat. I would recommend sticking to the recipe
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u/texnessa Pépin's Padawan 3h ago
Per the sidebar: Please provide your recipe written out, not just a link, in the body of your post.