| Author |
Message |
topaz176
Regular Member
Joined: Feb 16, 2006
Posts: 133
Location: Caribbean
Birthday: Nov 19
|
 Posted:
Tue May 13, 2008 5:29 pm |
  |
What would happen if you replace a buttercake recipe with margarine?? |
|
|
|
     |
 |
|
|
|
peanut123
Frequent Member
Joined: Oct 24, 2007
Posts: 278
|
| Posted:
Wed May 14, 2008 3:30 am |
|
It is difficult to answer your question without more details such as the recipe’s mixing method, accompanying ingredients and the margarine you intend to use.
The responses range from “no problem” to “big problem”. 
Generally speaking…solid, stick margarine with 80% fat is intended to be a butter substitute. |
|
|
|
|
|
|
Tona
Forum Addict
Joined: May 26, 2007
Posts: 603
Location: Monticello Georgia
Birthday: Sep 17
|
| Posted:
Wed May 14, 2008 3:54 am |
|
Margine has more water content than butter I do not change one for the other I use what is called for in the receipe. |
|
|
|
|
|
|
Mike1394
Forum Fanatic
Joined: Feb 20, 2008
Posts: 1297
Location: Michigan
|
| Posted:
Wed May 14, 2008 4:20 am |
|
| topaz176 wrote: | | What would happen if you replace a buttercake recipe with margarine?? |
You wouldn't have a butter cake any more. Butter has a melting point in the 80's. It has a better feel on the palate than margarine does. Butter will leave a clean feel. Margarine will leave an oily feel to the palate.
Mike |
|
|
|
|
|
|
peanut123
Frequent Member
Joined: Oct 24, 2007
Posts: 278
|
| Posted:
Wed May 14, 2008 4:38 am |
|
For clarification…
In the USA, the legal acceptable minimum fat content of both butter and margarine is 80%.
There are “margarine-like” products that people confuse with real margarine. Imperial 65% Vegetable Oil Spread is one of these products.
Margarine can be designed to have an identical mouthfeel as butter.
I prefer real butter; however, if you add lots of flavors and extenders to your ‘butter cake”, margarine works just fine. |
| Description: |
|
| Filesize: |
105.43 KB |
| Viewed: |
1 Time(s) |
|
|
|
|
|
|
Mike1394
Forum Fanatic
Joined: Feb 20, 2008
Posts: 1297
Location: Michigan
|
| Posted:
Wed May 14, 2008 5:02 am |
|
| peanut123 wrote: | For clarification…
In the USA, the legal acceptable minimum fat content of both butter and margarine is 80%.
There are “margarine-like” products that people confuse with real margarine. Imperial 65% Vegetable Oil Spread is one of these products.
Margarine can be designed to have an identical mouthfeel as butter.
I prefer real butter; however, if you add lots of flavors and extenders to your ‘butter cake”, margarine works just fine. |
It's not the amount of fat, it's the type of fat. Different fats have lower melting points. Crisco has a higher melting point than butter has. That's why Crisco will leave an oily feel.
Mike |
|
|
|
|
|
|
yffrank
Junior Member
Joined: Mar 14, 2007
Posts: 39
Location: PA
|
| Posted:
Wed May 14, 2008 5:09 am |
|
Depending on what I'm baking, I will use half butter and half margarine. BUT, I only use margarine that has 1oo calories per serving and 11 grams of fat, which means it has more fat then water. I like Land O Lakes brand, but the WalMart brand is better then most of the leading brands. If you use half butter & half margarine, you will get the great taste of butter and the good texture of the fat content of the margarine and save a little cash:-) |
|
|
|
|
|
|
Kiddiekakes
Forum SuperStar!
Joined: Jul 07, 2004
Posts: 3624
Location: Calgary,Alberta,Canada
|
| Posted:
Wed May 14, 2008 5:42 am |
|
I use margarine all the time in my icing recipes.Butter is just too expensive to use at $3.99 lb.I have tried the recipe boths ways and tasted both and there was no real difference to me...I have never had a customer complain about the taste.It all depends on you and personal preference. |
|
|
|
|
|
|
|
|
