Butter or Stork?

missymish

Hi,

I need a bit of advice.

I have a few cake/treat recipes that need butter, when I went shopping I saw that you could get stork for half the price of butter, does it do the same thing?

Sorry I am a complete novice with baking but I am really trying to cut down on buying so many pre packed cakes and cereal bars for my sons packed lunches!

Thank you

no.1swimmum

Yes stork does the same thing as butter although I think that you get a much nicer flavour with butter, for cooking I normally buy the supermarkets own brand (at the moment Asda are selling theirs at £1 a pack! - whereas sainsburys basic is £1.19).

freyasmum

You CAN use stork - really, mostly any fat would work. However, butter has the best flavour by a large margin.

I would say that if you're making a heavily flavoured cake, then using the stork wouldn't matter. But if you're making something that is flavoured by very few ingredients - shortbread, madeira sponge - then use butter.

Chris25

I happily use stork for cakes but use butter for shortbread

pigpen

Stork in here too.

FrugalMummy

I made a few cake batches this weekend and with one I used stork butter and one I used margarine and I could tell the difference straight away! So yes use stork butter. hmmmm I'm drueling at the thought of homemade cake

aliasojo

Stork is a product of the Devil himself. _pale_

I can still remember the greasy feeling in my mouth when my aunt fed me ham sandwiches spread with Stork as a child and that was 40 years ago now. :eek:

Naf

Even the cheapest of butter is better IMO.

You realise that Stork (and other non-butter spreads) are made from essentially the same thing as they're packaged in...

McKneff

Nah, the only time I would use butter is in shortbread, butter is a must in there.

Baking for 45 years now and never had a problem with margarine.

Jojo_the_Tightfisted

I remember the stuff well. Pots of industrial lubricant slopped into perfectly nice ingredients, instantly rendering almost everything inedible.


I always wondered what is was about my mother's baking, her cakes, her mashed potato, her pastry, that made it taste so unpleasant and leave such a strange feeling in the mouth. I detested 'butter' icing as well.

Turned out once I had left home and tried fresh butter for the first time that she had been using that stuff for everything. That and never using any seasoning.

Needless to say, I use butter all the time, pastry is usually butter & lard, plus the occasional rapeseed oil in cakes that need a different texture.

threemuttleys

If I am on a "skint" month, then I would use stork, but I much prefer butter