Baking question: margarine or butter?

Penelope_Penguin

boydE wrote: »

I made some chocolate flapjacks which are lovely, I used butter which cost around 90p per pack.
could i have used stork which works out half the price or does it have to be butter?

You can use any hard fat, but butter gives far and away the best flavour

I'll add this to the existing thread on margarine or butter later.

Girl_least_likely_to

I prefer to use stork in flapjacks. I find it makes a softer flapjack, not the rock hard ones if I use butter. My mum use to make them with butter, we had to leave them for 3 or 4 days until they were soft enough to eat :rotfl:

raven83

Just out of interest what do people use the most of? I personally only use butter as i think marg don't taste as nice but what do use and if you prefer marg why and is there any pros over using marg than there is butter and vice versa? :j

Lippycow

Butter can't stand the taste of margerine..... yuck

zippychick

This thread discusses using butter vs marge in baking - is that what you are referring to?

If so ill merge this later on.I'm a butter woman myself

Zip

MrsCrafty

I have to admit to loving butter but find it expensive and hard when kept in the fridge, so for years have used Clover. However, I use Asda big baking marg thingy for cakes and they taste absolutely fine.

raven83

im just interested to know what peoples preference is as some people prefer marg but i think its tastes horrid just curious to know why they prefer marg! its like asking if you prefer tea or coffee, but thats another thread lol

JulieGeorgiana

I LOVE butter but it costs so much money, so it is saved for when i bake fresh rolls. For everyday use I have olive spread which is the least offensive in my eyes. For baking it's Stork (soft for cakes, hard for pastry) simply because I get the best results from using stork.

[Deleted User]

Butter for spreading on bread or in jacket spuds, and marge (block Stork) for baking.I'm not keen on the substitute stuff as I always feel its a bit 'plasticky' as its made from a derivitive of oil
My brother will only eat marge as he had very little butter when he was tiny because of wartime restrictions and he never got the taste of butter he finds it too sweet.I prefer Lurpak lighter or any unsalted butter I have been buying it in old-fashioned block stle recently as the price of ready spreadable has gone through the roof I don't like the Anchor stuff either its far too yellow :) If I have a choice I suppose I would eat french Presidents butter.

CH27

Butter.
I use Stork for baking though.