Baking question: margarine or butter?

sandy2_2

What about substituting oil for butter.....how does that work please

floyd

My preference is butter for sponges, Stork and Trex or butter and lard for pastry and oil for muffins.

odds-n-sods

you can't use oil instead of butter, except in muffin recipes. A cake requires the solid fat in the recipe to melt and create those little holes to help keep it light.

sandy2_2

odds-n-sods wrote: »

you can't use oil instead of butter, except in muffin recipes. A cake requires the solid fat in the recipe to melt and create those little holes to help keep it light.

I've got 2 recipes for a lemon yogourt cake, one uses cooking oil, the other uses melted butter, so I don't understand why you say you can't use oil instead of butter. I always use the oil recipe and it turns out light and fluffy.

BrandNewDay

I never buy marge or use it for anything, but I notice that a lot of you talk about baking with it. If it's cheaper than butter, I'm willing to give it a try... I just have two questions:

1. Are margerine and butter totally interchangeable, or do you only use marge for certain things? Which things?

2. What's the cheapest marge that works for baking?

TIA

gunsandbanjos

BrandNewDay wrote: »

I never buy marge or use it for anything, but I notice that a lot of you talk about baking with it. If it's cheaper than butter, I'm willing to give it a try... I just have two questions:

1. Are margerine and butter totally interchangeable, or do you only use marge for certain things? Which things?

2. What's the cheapest marge that works for baking?

TIA

I never buy marge either, cant stand the stuff. The only time i buy anything like that is Stork for cakes. I use butter in all my baking, it gives a better flavour.

xLolahx

I never use butter in any of the things I bake. Always use marge as its cheaper, my mum always uses marge aswell.

BrandNewDay

xLolahx wrote: »

I never use butter in any of the things I bake. Always use marge as its cheaper, my mum always uses marge aswell.

So, you just subsitute it whenever you see butter in a recipe? It always works?

BrandNewDay

gunsandbanjos wrote: »

I never buy marge either, cant stand the stuff. The only time i buy anything like that is Stork for cakes. I use butter in all my baking, it gives a better flavour.

What exactly is Stork and why do you use it for cakes?

Bargain_Rzl

I always use butter in baking. I prefer it because it tastes lovely and is less processed than marge. Marge on the other hand is cheaper, and easier to use for certain things (soft marge, that is).

I bought a tub of marge the other day for cost reasons, to see how I gat on with it, and what I might be able to use it for instead of butter. (It was the standard supermarket ownbrand stuff, from Somerfield.)