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| Ingredient
Substitution Tips |
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Tips for Substituting Liquids
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Fresh or Bottled Lime Juice
You may use fresh or bottled lime juice
when a recipe calls for key lime juice.
Juice or Milk for Water
You can substitute juice or milk instead
of water in cakes. However, follow these
precautionary measures: For juice, you
may only use fresh. Canned juices
contain methyl silicone that can prevent
cakes from rising to their full
potential. Fresh juice should be used in
ratio with water to avoid a dry, coarse
texture. For milk, use the exact amount
specified by the recipe.
Liquor
You can add liquor in your recipes.
However we recommend you use small
amounts. Liquor tends to dry out cakes
and can even cause your cake to fall if
there's too much in proportion to the
other liquids in the mix. |
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Tips for Substituting Fats
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Butter, Margarine or Shortening for Oil
You may substitute these fats instead of
oil, but you'll have to melt it and then
measure in its liquid form. Use the
exact amount specified in the recipe.
Also, remember to cool it down before
adding it to your favorite mix.
Applesauce for Oil
This can be done––with one exception:
butter recipe cakes. We suggest you
follow the lower-fat recipe directions
on the back of the box.
Fat-Free Sour Cream for Regular Sour
Cream
You may make this substitution, however
you will notice a difference in taste.
Instead, try yogurt or use half oil and
half sour cream. Let your palate decide
for you! |
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Tips for Substituting Puddings
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Sugar-Free Instant Puddings for Regular
Instant Puddings
Unfortunately, you cannot make this
substitution. Real sugar in puddings is
what adds to the tenderness of your
cake. Also, artificial sweeteners lose
their sweetness when heated.
Fat-Free Instant Puddings for Regular
Instant Puddings
You may substitute fat-free instant
pudding instead of regular instant
pudding in pound cakes. However the
texture and consistency may be drier.
So, if you don't mind losing some of the
moistness, go right ahead.
Cooked Pudding for Instant Pudding
You cannot substitute cooked pudding for
instant pudding. Cooked pudding will
result in a drier, coarser, grittier
texture because it has not been
activated or pre-gelatinized as instant
puddings have. |
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