Baking question: margarine or butter?

betterlife

stork is especially for baking, its alot cheaper and nice and soft so easy to use. i always use it and do lots of baking etc, i also use it in pastry, butter cream etc, i make everything from scratch and have never had any problems with it, hope this helps, you will find it with the butter/marg at the supermarket.

xLolahx

BrandNewDay wrote: »

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

Yeah, whenever it says butter in a recipe I just use marge and it all comes out fine.

lucasmum

I use marge for baking that does not need the taste of butter to come through. So I would never use butter in cakes but if I was baking shortbread where the butter taste is important I would only ever use butter.
Stork is a marg specifically for baking, buy it in tubs for cakes and a packet like butter for pastry. Although, I have bought the tesco value marg and bakes alsorts with it and everything has come out just as normal. hth

thriftlady_2

Whilst marge may be cheaper than butter, it seems to me quite mad tbh to use a highly processed amalgam of these things
Vegetable Oils, Water, Salt [1.75%], Buttermilk, Emulsifier: Mono- & Di-glycerides of fatty acids, Flavourings, Vitamin E, Citric Acid, Preservative (Potasium sorbate), Colour: Beta-Carotene, Vitamins A And D
in order to make your own cakes and biscuits. To me the whole point of home baking is to produce something made from real ingredients at a fraction of the cost of their store-bought equivalents.

I use the cheapest home-produced butter I can find (Country Life atm), not as cheap as marge but much [strike]butter[/strike] better

By the way, the vitamins in marge are only there to bring it up to the same nutritional profile as the real thing;) and the colour is there because it would be grey without it.

bertiebots

I use butter ,marg or sunflower oil! If I am making something that requires a really buttery flavour then I will use value/basics butter(butter is so expensive!) I sometimes use half marg and half sunflower oil especailly for hobnobs..this is great for anything baked that requires you to melt the marg/butter first! But the majority of my baking is done using marg and I generally just substitute it when butter is called for.

r.mac_2

I always use butter - but it is getting pricey!

I look for it when it's on offer as it will last and can be frozen.

Le_Foot

I keep seeing reference to Hobnobs...has anyone got a recipe please.

bertiebots

Le_Foot wrote: »

I keep seeing reference to Hobnobs...has anyone got a recipe please.

Try searching for "twinks hobnobs " in the search bar ...its here somewhere!:D but beware once you start making them it becomes an addiction.I have just done a batch of 40:rotfl: !!

champys

I have started to use soft sunflower margarine a lot more for baking and for cooking in general - for health reasons. Butter sadly is full of saturated fat, and 'hardened' margarines are full of hydrogenated fat, neither of which are very good for us. I don't have much of a sweet tooth and could easily go through life without any baked goodies at all, so if I bake it is just to please OH - who is also the one who has to watch his weight. He hasn't complained about it tasting less good so far :-)

catherineblack

If I have time I use butter in baking - but usually forget to take it out the fridge and let it soften and have to use marg....
I baked cakes using stork recently and they tasted great.
However, for butter icing it is best to use butter and not marg- the flavour is much better.