Baking question: margarine or butter?

rising_from_the_ashes

Butter for me too.

I too am a Lurpak fan but it's so expensive I only have it on my crumpets in the morning! For use in cooking (mashed potatoes / crumbles etc) I use a cheaper butter and it's fine.

Fruball

Lurpak for me... If budget is really tight then I buy MrT Value butter which is ok.

Marg..... _pale__pale__pale_ I cannot bear the smell, let alone the taste. If I am ever given a sandwich with marg I struggle to eat it - eughhhh

raven83

yeah same i find marge too oily and tastes rank, i love lurpack, country life and anchor, is stork marg then? i alway thought it was butter lol.

SailorSam

I use Stork when i'm making bread but then have Vitalite on my butties.

ragz_2

For daily use, we have spread. (60-70% less saturated fat than butter, which wouldn't matter if it was eaten a few times a week but we go through a lot of it so it makes a difference.) If money wasn't an issue I'd use clover every day. As it is I use the supermarkets' own variations of Utterly Butterly. Hubby likes the taste of the Olive spreads so we have them sometimes. Flora tastes rank and I can't stand it!
Buy butter for some baking and making rues etc.

When I lived on my own I'd cook a part bake baguette and eat the whole thing with a big chunk of butter...

In general I think eating butter is absolutely fine as long as you don't have it a lot, but if you're spreading it on breakfast toast, having in sandwich at lunch and using in cooking for dinner/pudding then you will be getting a LOT of saturated fat.

I believe stork is made with mostly vegetable fat whereas things like Clover are made with buttermilk as well.

raven83

so is stork marg then? i don't mind the olive ones such a bertolli or supermarkets own make olive one they taste ok but as for flora.....rank! even the "buttery" one tastes awful.

thenanny2die4

I use olive spread for cake baking and spreading for sandwiches (or often just use mayo or extra-light philly). Proper butter when baking scones, crumbles, pastry, etc. and for buttered toast. Oh, and I'll only buy British butter; we've plenty of cows here - no need to buy imported butter.

quintwins

i prefer butter but it's so expensive we only buy 1 block a month and it doesn't last long so we mainly sue marge and i use the value marge for baking

euronorris

raven83 wrote: »

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

I always use butter, for a couple of reasons: 1) I think marg tastes horrid! and 2) I think it's far better to have something natural in your body (in moderation), than it is to have something more artificial in your body.

But, I don't use butter a lot anyway. I rarely have toast. And I rarely use it in sandwiches, as I don't feel it is needed in most sandwiches. The most butter is used for in our house is when we bake a cake once or twice a month.

euronorris

rising_from_the_ashes wrote: »

Butter for me too.

I too am a Lurpak fan but it's so expensive I only have it on my crumpets in the morning! For use in cooking (mashed potatoes / crumbles etc) I use a cheaper butter and it's fine.

I WAS a lurpak fan, until I moved here and gradually got used to the difference in taste of the butter here (compared to UK). Lurpak has now come out as a brand here, but I now prefer the shops own butter. Seeing as it is much cheaper, I'm not going to try and switch back anymore.