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âA.C., New York, New YorkThere are a number of substitutes for buttermilk in baking. For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup.
You don't. Heavy cream is not acidic enough to replace buttermilk in baking. For a better substitute, I'd recommend mixing 1 cup milk + 1 tablespoon or lemon juice for every cup of buttermilk. Let the milk and lemon sit for a few minutes, then use it as you would use the buttermilk. Views Â· View Upvotes.