Usually you're going to use about 1 cup
of buttermilk total, but you might need slightly more, or slightly less, depending on the humidity and such.
Not exact matches
Into a liquid measuring cup break the egg, add enough
of the
buttermilk to measure a
total of 1/2 cup, and beat the mixture with a fork.
Or the old standby «fake
buttermilk»
of placing 1T white vinegar and topping with milk to get a
total of 1 cup.
Hi, sorry but small correction - you need a
total of 1 1/2 cups
of buttermilk, so if you have already made 1 cup, just add another mix
of 1/2 cup milk stirred together with 2 teaspoons
of vinegar or lemon juice.
Matcha Whoopie Pies with Sakura Buttercream Filling for the cakes (recipe adapted from King Arthur Flour) 1 C granulated sugar 1/2 C butter or Earth Balance 2 large eggs 1/2 C
buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2 C liquid
total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream
of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals)
Stirred the chocolate until smooth then added this to the cake mixture along with 2 large tablespoons
of TOTAL Greek yogurt (which I'd substituted for
buttermilk).