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Butter has a richer flavor and milk solids, it is also much harder at room temperature than margarine. Though you can find hard margarine almost as firm in texture as butter, it will contain unhealthy hydrogenated oils. While soft margarine is usually the healthiest option, it is much softer and lacks the flavor of butter.
The taste of butter is distinct and necessary to some specialty bakes goods such as shortbread, brioche and Croissants, and pastries that use 'Pate Brisee' as a base. The substitution of margarine in these be noticeable and the result unsatisfactory.
For your average batch of cupcakes, bread, cookies, muffins substituting margarine will not be a noticeable, as many other flavors are present. Note that a soft margarine replacing butter can thin cookies, icing, cake much more than butter, this will effect the appearance of your baking.
Yes, I don't know what you are baking but I am 40 years old and my Grandmother at about age 90 taught me how to improve cookies. It is a little different maybe but my cookies would always be kind of flat, not like my grandmothers that puffed up nice and continued to look nice after they cooled. She told me the secret was for instance if your recipe calls for two cups margarine use 1 cup margarine and one cup shortening (like crisco). That did the trick and everyone always wants to know how I get those cookies to turn out so good.
Margarine the same as butter when it comes to baking as long as it is not "lite" or "low-fat" margarine. However margarine is not the same as butter nutritionally because it contains unhealthy partially hydrogenated vegetable oil.
Butter is a dairy product made by churning milk so that the cream separates and fat molecules come together into a solid mass.
Margarine is a manufactured product made from vegetable oils, milk solids (often), flavorings and colorings that looks and tastes quite similar to butter. It is significantly less expensive than real butter, and some brands claim to be healthier because they do not contain saturated animal fat. Butter, on the other hand, does not have the unhealthful partially hydrogenated oils that nearly all margarines contain.
Margarine is made of hydrogenated oils, butter is made of milk, the melting point of them are different. Butter has a high cholesterol level while light margarine has a low level. Margarine has a yellowish color, while butter has a deep yellow color. Margarine is much more recent than butter.
Butter is made from cream which comes from a cow. Margarine is made primarily from oil.
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Can you use butter instead of margarine when baking cakes?
yes, have done so quite a few times when i have had no butter Butter is always a better choice for flavor and texture than margarine when baking cakes.
What can substitute butter in baking?
Lard or Margarine
What is the difference between Margarine and Butter and How are they produced?
Margarine is made from refined oils. Butter is made from solidified milk fats. Margarine is not actually a dairy product, although it is kept in the dairy section.
Can soft margarine replace hard margarine or butter in tea biscuits?
You can substitute margarine for butter in all types of baking.
What the difference between cooking margarine butter shortening?
Margarine is made with oils and artificial ingredients, butter is made from cream, shortening is made from oils and sometimes animal fats.
What is an appropriate intended use of margarine?
Margarine is a butter substitute. In baking, I do not substitute margarine unless the receipe calls for it such as "1 cup butter or margarine". There are a lot of older receipes that call for butter, and are just plain tastier with the real stuff.
Between butter and margarine which one got higher saponification value?
margarine has saponification value more then butter
Can margarine be substituted for butter when baking brownies?
Usually, but there are going to be a few differences. Items made with margarine may taste different, and they may not brown or crisp quite the same way. Many cooks feel butter is far superior for baking. If the food gets a lot of its flavour from the butter (as in shortbread, or some caramels), then you will really notice the difference. In a cake, you may notice it less. There are a few recipes that do not work well with margarine at all: many people find shortbread made with margarine to be unacceptable. I've seen a couple of recipes where it is stated that it wont' work well with margarine. With that in mind, you can substitute margarine for butter in most things.
Can I cook with country crock shedd's spread?
Probably not. The artificial margarine and butter substitutes tend to have a higher water content than margarine or natural butter, and thus are unsuitable for baking and frying.
What can you substitute Margarine and butter with in baking cookies?
I Can't Belive it's Not Butter! Seriously, it's not butter. Tastes, looks, and smells aren't everything. Thank you.
Can you use three-fourths cup of shortening instead of butter when baking cookies?
Substitutes for shortening are butter and margarine in sticks. Use the same amount as called for in your recipe. Keep in mind, plain shortening will NOT be as flavorful as butter or margarine. Do not use soft margarine in a tub as it contains too much water.
What can be used in baking instead of butter or margarine?
Cooking oil or ghee are both good substitutes.
