Baking question: margarine or butter?

LameWolf

Either would do, but personally I'd get some butter.

heather2409

HI,

Fat (butter. marg, spread) for baking, should I think be anything thats above 70% fat content.

ness_w

Have just had a baking morning and found that most of what I made contained butter, I'm baking to save money and be healthier so that's not good. Which things can safely have margarine or oil instead? I always replace melted butter with veg oil in muffins etc. Would the oat cookies I made be OK or do they need a fat that solidifies? I assume brownies have to have butter, or would I get away with margarine?

Seakay

You can use oil instead of fat in any baking, just make sure that the oil is not strongly flavoured.

Rikki

I never use butter I always use stork margarine.

nesssie1702

I'm with Rikki - use Stork, it's much cheaper

sweetserendipity

I always use vitalite (it's dairy free) & it's much the same price as stork.

bullet_2

Mashed bananas are good when making buns.
Suet can be used for pastry (but not any healthier).

Penelope_Penguin

I prefer to use butter - it tastes nicer, and I'd rather have one piece of butter flapjack than several pieces made with marg

We have an existing thread on this topic, so I'll add this one to it

Penny. x

suzywoozy_3

Well I use marg because we have a dairy free little boy in our house so butter isn't an option for us. I use marg in everything I bake and it's always worked out fine, scones, cookies, cakes etc. The only thing I don't like it in is short bread.