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Baking question: margarine or butter?

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  • betterlife
    betterlife Posts: 897 Forumite
    Part of the Furniture 500 Posts Combo Breaker
    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.
    One day I will live in a cabin in the woods
  • xLolahx
    xLolahx Posts: 137 Forumite
    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.
    :hello:
  • lucasmum
    lucasmum Posts: 324 Forumite
    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
    thriftlady_2 Posts: 9,128 Forumite
    1,000 Posts Combo Breaker I've been Money Tipped!
    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 :D

    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
    bertiebots Posts: 1,433 Forumite
    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.
    JAN GC- £155.77 out of £200:D FEB GC £197.31 out of £180:o. MARCH GC - out of £200
  • r.mac_2
    r.mac_2 Posts: 4,746 Forumite
    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.
    aless02 wrote: »
    r.mac, you are so wise and wonderful, that post was lovely and so insightful!
    I can't promise that all my replies will illicit this response :p
  • Le_Foot
    Le_Foot Posts: 162 Forumite
    I keep seeing reference to Hobnobs...has anyone got a recipe please.
    Feb. G.C. From Jan 26th £350.00
    First month..pure guess!! Wk. 1 £136.38 balance £213.62. Wk.2 £108.10p balance £105.52
  • bertiebots
    bertiebots Posts: 1,433 Forumite
    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: !!
    JAN GC- £155.77 out of £200:D FEB GC £197.31 out of £180:o. MARCH GC - out of £200
  • champys
    champys Posts: 1,101 Forumite
    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 :-)
    "Remember that many of the things you have now you could once only dream of" - Epicurus
  • 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.
    Are we still waiting to sing as hummingbirds?
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