Swapping unsalted butter for marg in a recipe??

sammr85

Hi all

I know someone here will know the answer I am wanting to make some cookie dough and the recipe asks for unsalted butter. I only have either Sto*k or utter*y Butter*y would it be ok to use either of these or does it really have to be butter? I don't want to make a trip back out to the shop if I don't need to but then I don't wnat to just use marg and have to throw all the cookie dough away!

Pink.

Hi sammr,

I prefer butter for baking but I doubt if it will make much difference in cookies, providing that the fat you are using is not 'low fat' if you know what I mean.

There are more opinions on these threads:

unsalted butter?

silly question - but when baking are you meant to use unsalted or salted butter?

Unsalted Butter


I'll merge your thread with those later to keep the replies together.

Pink

MaggieBaking

It might not taste as wonderful as it could with proper butter (I'm a butter purist) however I think it'll taste fine and you probably wouldn't notice the difference. I say go for the Stork.

Flibsey

yes you can swap them. I used to be a butter purist but lactose intollerance put a stop to it.

sammr85

Thanks guys, I'll give it a go when I go back out to the kitchen to make dinner

peb

I used to be a butter purist but with the cost going up I've changed to the utterley butterley type of products. I think I can taste the difference but those I bake for don't seem to notice.....


Some things (like chocolate brownies) I do stick to butter.

meritaten

when making a dough I would use a hard fat like butter or stork, for cakes where the 'butter' is creamed with sugar I would use a soft marge or butter substitute like 'butterly'.

FoxFace

I had this dilemma when shopping for baking supplies yesterday. Normally I use butter, but given my restricted budget St*rk was literally half the price of even value butter. I have made a few things already and they all turned out well, I would still use butter for certain things though