It definitely depends on the recipe, but I have seen a handful of baked goods where they swap mayo in for heavy cream(in greatly reduced amounts) for more density and moisture.
Sometimes an odd-looking substitution works. Like instead of milk, I use cream cheese in my mashed potatoes. Makes a denser mash with a slight tang to it, goes great with things like a nice kielbasa or as part of a filling for perogies.
EDIT: I just can’t fucking spell, and have no clue why my phone didn’t catch “recipie”.
Lordal my tea! I can’t imagine what would happen if you tried to make scones with mayo instead of heavy whipping cream…
It definitely depends on the recipe, but I have seen a handful of baked goods where they swap mayo in for heavy cream(in greatly reduced amounts) for more density and moisture.
Sometimes an odd-looking substitution works. Like instead of milk, I use cream cheese in my mashed potatoes. Makes a denser mash with a slight tang to it, goes great with things like a nice kielbasa or as part of a filling for perogies.
EDIT: I just can’t fucking spell, and have no clue why my phone didn’t catch “recipie”.