Can I Use Buttermilk Instead of Cream?
If you’re baking scones and wondering whether buttermilk can take the place of cream, you’re not alone. Both ingredients are dairy products, but they have quite different properties. Understanding these differences can help you decide if you can swap one for the other successfully.
Buttermilk is a tangy, thin liquid that results from the fermentation of milk with bacteria. It has a slightly sour taste and a lower fat content compared to cream. Cream, especially heavy cream, is rich, thick, and high in fat, which gives baked goods a tender crumb and flaky texture.
When it comes to scones, cream is often used to add richness and moisture. Using buttermilk instead can change the texture and flavor of your scones. But with some adjustments, you can still make delicious scones using buttermilk as a substitute.
Differences Between Buttermilk and Cream
| Feature | Buttermilk | Cream |
|---|---|---|
| Consistency | Thin, liquid | Thick, smooth |
| Fat Content | Low, around 1-2% | High, 36-40% (heavy cream) |
| Flavor | Slightly tangy | Rich, creamy |
| Use in baking | Great for tangy baked goods, helps activate baking soda | Provides richness and moisture |
How to Substitute Buttermilk for Cream in Scone Recipes
If your recipe calls for cream, but you only have buttermilk, here are some tips. Because buttermilk is much thinner and less fatty, direct one-to-one substitution won’t give you the same result. Instead, consider the following:
- Adjust the quantity: Use about half the amount of buttermilk compared to the cream called for.
- Add fat: To mimic the richness of cream, mix in a tablespoon of melted butter or use full-fat buttermilk if available.
- Modify the dry ingredients: Since buttermilk adds moisture, you might reduce a slightly small amount of other liquids to avoid making the dough too wet.
- Cheddar or savory scones: Buttermilk works especially well in savory scones where its tang balances flavors.
- Test and adjust: Since each recipe differs, you might need to experiment a little. Keep an eye on the dough’s consistency; it should be soft but not sticky.
Practical Tips and Common Mistakes
- Don’t substitute directly in a 1:1 ratio without adjustments. The difference in fat can affect the scone’s texture.
- Ensure your buttermilk is fresh. Old or spoiled buttermilk will negatively impact the flavor.
- Consider adding a pinch of baking soda if using buttermilk. Its acidity helps activate baking soda, which contributes to rise and fluffiness.
- Mind your dough’s consistency. If it’s too sticky, add a little more flour; if too dry, add a splash more buttermilk.
Final Thoughts
While buttermilk can’t perfectly mimic cream in scones due to its lower fat and different consistency, with some adjustments, it can still produce tasty results. Your scones will be a bit tangier and potentially lighter, but just as delightful. Feel free to experiment and find the balance that works best for your taste and the ingredients you have on hand.
Best Alternatives to Cream in Baking
When baking, cream adds richness and a smooth texture to many recipes like sauces, pies, and cakes. But sometimes, you might not have cream on hand or prefer a lighter option. Luckily, there are many alternatives to cream that work well in baking, each with its own texture and flavor profile.
Choosing the right substitute depends on the recipe and what you want to achieve. For example, if you’re looking for something that mimics the creamy texture, some options are better than others. Let’s explore some of the best alternatives to cream for baking.
Buttermilk
Buttermilk is a popular substitute because it has a tangy flavor and a thinner consistency than cream. It works well in baked goods like pancakes, muffins, and certain cakes. When using buttermilk, keep in mind it adds moisture and acidity, which can react with baking soda or baking powder to help your baked goods rise. If your recipe calls for cream, replace it with an equal amount of buttermilk, but reduce other liquids slightly to balance the recipe. The result is a lighter, tangy treat that enhances flavors.
Coconut Milk
Unsweetened coconut milk is a fantastic dairy-free option that adds a subtle coconut flavor. It has a creamy texture similar to light cream, making it perfect for moist cakes, cookies, and frostings. Full-fat coconut milk provides more richness, while light coconut milk is lower in fat but still gives good moisture. When substituting, use it in the same quantity as cream. Keep in mind that it will influence the flavor and sometimes color of your baked goods.
Greek Yogurt
Greek yogurt is thick, creamy, and packed with protein. It can replace cream in many baked recipes, especially in cakes and muffins, adding moisture and a light tang. To keep the texture from becoming too dense, thin the yogurt with a little milk or water if needed. Using Greek yogurt also boosts the nutritional value of your baked goods. Substitute it in a 1:1 ratio for cream, but remember it works best in recipes where a slight tang complements other ingredients.
Evaporated Milk
Evaporated milk is regular milk with about 60% of the water removed. It offers a similar thickness to cream but is less rich. It’s suitable for custards, sauces, and some cakes. To use it as a cream replacement, pour and measure as you would with cream. If you want a richer flavor, you can simmer it gently to thicken slightly or add a bit of butter.
Silken Tofu
Silken tofu is an excellent vegan substitute that adds creaminess without dairy. Blend it until smooth before adding to recipes. It works particularly well in mousses, cheesecakes, and some bread batters. Tofu provides moisture and texture without imparting much flavor, making it a versatile and healthy choice. For substitution, puree the tofu and use it in equal amounts as cream.
- Tip: When substituting, consider the flavor profile and texture you want to achieve.
- Tip: Some substitutes may change the color or taste slightly, so choose based on your recipe’s needs.
- Tip: Always adjust other liquids in the recipe to keep the consistency just right.
How to Adjust Recipes with Buttermilk
Replacing cream with buttermilk in recipes is a great way to add a tangy flavor and a lighter texture to your dishes. But since buttermilk is more acidic and less fat than cream, you need to make some adjustments to get the best results. Whether you’re baking, making sauces, or cooking savory dishes, knowing how to properly substitute buttermilk ensures your dish turns out delicious.
First, focus on measuring correctly. Buttermilk is usually sold in liquid form, so it measures the same as cream in volume, but keep in mind its acidity. When swapping, replace the amount of cream called for with the same volume of buttermilk. For example, if a recipe asks for one cup of cream, use one cup of buttermilk. However, because buttermilk is thinner, the texture and richness of the dish might change slightly.
Adjusting for Leavening
One of the trickiest parts of substituting buttermilk for cream involves baking. Cream doesn’t contain leavening agents, but buttermilk is acidic. This acidity reacts with baking soda to produce carbon dioxide, which helps baked goods rise.
- If your recipe includes baking soda, you can reduce or eliminate other acidic ingredients. Usually, reducing the baking soda slightly (by about a quarter teaspoon per cup of buttermilk) improves lift.
- If no baking soda is present, consider adding a pinch (about 1/4 teaspoon) of baking soda to help activate the buttermilk’s acidity. This creates the bubbling reaction necessary to make baked goods fluffy.
For example, if you are baking pancakes that originally use cream, switch to buttermilk, and add a small amount of baking soda to achieve a light, airy texture. Be sure to adjust other ingredients if needed, such as sugar or eggs, depending on the recipe.
Balancing Flavors
Buttermilk has a tangy flavor that can slightly alter the taste of your dish. To balance this, consider the overall flavor profile. If the dish is savory, like a sauce or marinade, the tang may enhance the flavor. For sweet recipes like cakes or muffins, you might want to add a little extra sugar or vanilla to offset the acidity.
- In baked goods, a teaspoon of vanilla extract can mellow the tang.
- For savory dishes, herbs like dill or parsley complement the acidity nicely.
Remember, the key to a successful substitution is to taste as you go. If you find the flavor too sharp, a small amount of honey or maple syrup can help smooth it out.
Storage and Freshness Tips
Use fresh buttermilk whenever possible because older versions can develop a sour taste or separation. Store buttermilk tightly covered in the refrigerator, and aim to use it within a week of opening. If your buttermilk has thickened or curdled slightly, it’s still safe but might need a little extra mixing.
In summary, when replacing cream with buttermilk, measure carefully, adjust leavening for baked goods, and balance flavors to suit your dish. With a few simple tweaks, buttermilk can be a healthy, flavorful alternative that adds a delightful tang to your recipes.
Tips for Perfect Scones with Substitutes
Making delicious scones can be easy, especially when you use substitutes like buttermilk. These tips will help you achieve light, fluffy, and flavorful scones every time, even if you don’t have the traditional ingredients on hand.
First, when using substitutes such as buttermilk, it’s important to adjust your mixing method. Scones prefer a gentle touch. Overmixing the dough can lead to dense or tough scones, so mix until just combined. If you’re using buttermilk instead of regular milk, it adds moisture and a slight tang which enhances flavor. Make sure your buttermilk is fresh and at room temperature, so it blends easily into the dry ingredients.
Next, pay attention to how you handle the dough. Lightly flour your work surface and your hands to prevent sticking. When shaping scones, press the dough into a thick disc without kneading too much. Cutting scones with a sharp cutter helps create clean edges, resulting in more uniform baking. Be sure to press straight down rather than twisting the cutter, as twisting can seal the edges and prevent the scones from rising properly.
Regarding baking times, it’s best to follow your recipe’s guidance but also watch for visual clues. Scones generally bake at a high temperature, around 375-425°F (190-220°C). The tops should turn golden brown, and the scones should feel firm around the edges. If you notice the tops browning too quickly, reduce the oven temperature slightly and extend baking time by a few minutes. Place your baking sheet in the middle of the oven for even heat distribution.
If you’re using a substitute like yogurt instead of buttermilk, the consistency and acidity can vary. Use plain yogurt or thinned yogurt (mix with a little water or milk) to reach the right moisture level. For coconut milk or almond milk, add a splash of lemon juice or vinegar to mimic the acidity of buttermilk, which helps activate baking soda for a fluffier texture.
Here are some additional practical tips:
- Chill your ingredients: Cold butter and cold liquids help create flaky layers. Keep your butter in the fridge until just before mixing.
- Handle the dough lightly: Overworking the dough develops gluten, which can make scones tough. Mix just enough to bring ingredients together.
- Don’t overbake: Keep an eye on your scones during the last few minutes. Overbaking dries them out.
If you find your scones are turning out dense, check your mixing technique and baking temperature. Sometimes a slight tweak, like reducing mixing time or adjusting oven racks, can make a big difference. Experiment with small batches until you get the perfect balance for your oven and ingredients. With these tips, your scones will turn out tender with a beautiful crust every time, no matter the substitutes used.
FAQs About Buttermilk and Cream in Baking
If you’re trying to decide whether to use buttermilk or cream in your baking, you might have some questions. These ingredients each bring unique qualities to baked goods, and knowing how to substitute or adjust can make a big difference in your results. Here are some common questions and helpful tips to guide you.
Can I Use Buttermilk Instead of Cream?
In most cases, buttermilk and cream are not directly interchangeable because they have different fat contents and consistencies. Cream is usually high in fat and creamy, making it ideal for adding richness and moisture. Buttermilk, on the other hand, is tangy and thinner, often used to activate baking soda or baking powder.
If a recipe calls for cream and you want to use buttermilk, you’ll need to adjust the other ingredients. For example, in cakes or pancakes, you can sometimes replace cream with buttermilk by reducing liquid in the recipe and adding a little fat like melted butter. Keep in mind that the texture and flavor will change slightly.
Can I Substitute Cream with Buttermilk in Baking?
Yes, but with some adjustments. For recipes like muffins, pancakes, or quick bread, replacing cream with buttermilk is possible, especially if the recipe includes leavening agents like baking soda. The acidity in buttermilk reacts well to baking soda, helping the batter rise.
However, if the recipe hinges on the rich, velvety texture of cream, such as in frosting or whipped toppings, buttermilk alone isn’t a good substitute. You could try mixing buttermilk with a bit of melted butter to approximate the fat content, but the results may vary.
What Are the Best Substitutes for Cream?
- Milk and Butter: Mix 1/4 cup melted butter with 3/4 cup milk to mimic heavy cream.
- Skim or Low-fat Milk: Use for lighter recipes where fat isn’t critical.
- Coconut Cream: A dairy-free option that offers richness similar to cream.
- Greek Yogurt: Thinner or combined with milk can work in some recipes.
How Do I Make Buttermilk at Home?
If you don’t have buttermilk on hand, you can easily make a quick substitute. Mix one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes until it curdles slightly. Stir well and use in your recipe. This homemade buttermilk works especially well in recipes that need acidity to activate leavening agents.
Are There Any Things to Watch Out for When Substituting?
Yes. Since buttermilk is more acidic, it can affect the final texture and rise of baked goods. Too much acid can cause the batter to be too tangy or dense.
When replacing cream with buttermilk, reduce other liquids to keep the correct batter consistency. Also, be mindful that buttermilk won’t provide the same richness as cream — your final product may be lighter and tangier than expected.
Always test small batches when experimenting with substitutions to find the best balance for your favorite recipes.