I wouldn't suggest using buttermilk in carrot soup. It would give your soup a soured flavor.
You can substitute buttermilk as a nice, tasty alternative. So is mayonnaise.
Depends on what sort of taste you are seeking. Do you want sweet or sour or a combination thereof?
you wont get the same taste from using double cream instead of sour cream and the consistency might be a bit off.
The function of cream cheese is to add structure to the product. Usually flour will provide the majority of the structure of a cake (since it contains gluten, a protein), but in a cheesecake, there is less flour due to the addition of cheese. Additionally the cheese adds a unique texture and flavor.
Yes, you can use buttermilk with baking powder.
You might scoff at the idea of a low-fat cheesecake recipe, but it's possible. Find a recipe that uses low-fat cream cheese, ricotta and other components. You should also use egg whites instead of whole eggs. When the cheesecake is finished, you need not make it anymore fattening. Do not add that dollop of whipped cream to the side nor a scoop of ice cream. Share the cheesecake with friends so that you are not tempted to eat the entire thing by yourself, and you will truly have found success when it comes to a healthier cheesecake.
Buttermilk has a different acidity than whole milk. If used in a cake mix that calls for whole or 2% milk, a teaspoon of baking soda should be added to balance the acid in the buttermilk.
You could use cream cheese but it wont work nearly as well.
you use cream cheese not regular cheese
yes you can use soft cream cheese for baking.
I would use a light dip. such as buttermilk ranch.