Here is a recipe I have never used but should give you a better place to start.
I was thinking of sweetened half and half but this looks a lot more accurate. When trying substitutions, try to match as many of the qualities of the asked for product. Thicker and sweeter than milk...
I did use the 1/2 cup of milk and it was a delicious cake with just a hint of baileys.
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Chef Forum
559.8K posts
89.3K members
Since 1999
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!