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Fat in Buttermilk

Christene's picture

Fat in Buttermilk (post #70811)

Christene on Tue, 12/28/2010 - 11:11
in

Can anyone tell me, in baking with Buttermilk, does the fat content matter? The last two times I went to the store I only found lowfat buttermilk. The last time I made the Brown Butter Pumpkin Cakes, they didn't rise as much as the first time and I'm wondering if the buttermilk makes a difference? Thanks, Christene

http://www.finecooking.com/recipes/brown...

-A +A
Pielove's picture

not much rise anyway... (post #70811, reply #1 of 3)

by Pielove in reply to Christene [original] on Tue, 12/28/2010 - 14:28

Hi Christene!  That cake is so moist, there isn't much rise anyway-- I don't think the buttermilk makes much difference at all.

Jen

GretchenTHE FIRST's picture

The fat doesn't matter--it's (post #70811, reply #2 of 3)

by GretchenTHE FIRST in reply to Christene [original] on Wed, 12/29/2010 - 09:43

The fat doesn't matter--it's the leavening that makes it rise, if it is supposed to. Youl should check your baking powder (if it uses it). Soda doesn't "go bad".  Pretty sure all buttermilk is "low fat" now--it is naturally low fat.

kitchengoddess's picture

2% (post #70811, reply #3 of 3)

by kitchengoddess in reply to Christene [original] on Fri, 01/07/2011 - 09:45

the only buttermilk I have ever found is 2%.  I don't know if that is considered low fat.