Can you substitute milk for water in cake mixes.

All of us have been there.When you go to the refrigerator to get milk, someone else already has it.Is there a viable substitute for milk if you drop everything and run to the store?

There is no need to panic.If you have water and butter, you can replace milk in your cake.

There's good news if you realize you don't have milk.One cup of whole milk can be replaced with water and butter.

Almost all of the milk volume is water, according to the USDA.It is a common ingredient in many of the foods you eat and supports you physically through childhood and beyond.

There is a specific function to each ingredient.In a butter cake, creaming the sugar with the butter before adding either the batter or butter helps distribute the fat more evenly and makes the cake sweet.

The texture of the cake is promoted by this.Eggs have flavor and color.Milk in a cake helps the dry ingredients by hydrating them, dissolving the sugar and helping the baking powder produce carbon dioxide to raise the cake.

Milk's most important role in baking a perfect cake is the part it plays in making the batter wet enough for the chemical reactions to take place.If milk is unavailable, water may be used.Colorado State University Extension says you can replace 1 cup of whole milk in a cake recipe with water and butter.

Replacing milk with water and butter in baking doesn't have a big impact on the nutrition.The "worst" kind of fat that can contribute to heart disease is saturated fat, which can be found in one cup of whole milk.

One cup of water mixed with 1 1/2 ounces of butter contains no fat, no calories, and 3.5 grams of saturated fat according to the USDA.