Baking question: margarine or butter?

seafarers_wife

depends what im making, but unless its something really luxuries or treaty and a present for someone else i use stork instead of butter.

Barneysmom

I've always used whatever's been in the fridge, butter, Clover or Flora Buttery.
But if you say Stork is good, I'll use it from now on, I expect it's cheaper?

We always used it in school for cookery classes.

sonnythecat

I remember my mum using it (and Blueband?? margarine)

I thought I'd try it 50/50 in a cake.

I think the rule of thumb is stork for lightness, butter for taste.

Anyone think of any other 'old fashioned' products that might be worth a revisit?

jamsandwhich

I use stork in most things but butter for scones - I always find my fairy cakes are a bit fluffier with stork?

And, my Grandma always used it so can't possibly change:)

NEH

We bought some stork for baking recently after a slight faux pas using i can't believe it's not butter in a crumble and then realising that I had misread the label which says do not use in cooking or baking! :rotfl:

Though it had to be butter for the Xmas cake

Stork is more of a traditional baking ingredient like Lurpak, my Nana used to use that...

rachbc

i massively prefer butter but its getting so expensive I've used stork recently...but to me it kind of undermines the point of baking stuff myself so I know whats in it

Olliebeak

I like to use Stork (or Asda equivalent hard margarine) for pastry as I think it rubs in really good - certainly wouldn't dream of using butter for pastry - far too rich. Maybe for puff pastry - but would only use ready-made puff pastry.

For cakes for home use, I use Asda Sunflower Spread (or Pura if it's to be eaten by my milk/lactose intolerant grandkids) and I'm always complimented on my cakes.

If it's a cake as a present for somebody, then it's butter :drool:.

Chloris

I use stork in cakes and butter in pastry.:)

tessie_bear

i use stork for cakes...iv tried it for pastry with mixed results

uolypool

We use the asda version of stork for pastry and everyday cakes but for "posh" cakes or cakes for the school bake sales for charities( don't ask why I have no idea) it is always butter ,and definately christmas cake has to be butter, it would be a sin in our house to use marg in this.