What happens if I replace butter with margarine in cake recpies and in general?

Question

What happens if I replace butter with margarine in cake recpies and in general?
are their other non dairy alternatives such as vegtable oil?
if so - could you give me amounts for baking
(e.g. how much oil instead of 100 grams of butter and such)

Answer 1

Butter and margarine melt differently, and have a different consistancy once melted. The point is, it makes a big difference in baking things like cookies, where shape and melting time is a factor. You can sub, but watch carefully on your cooking time and temperature, margarine may burn on the bottom and still be undone on the top in a butter only recipe.

If the recipe calls for the butter to be melted prior to adding to the batter, it will make no difference in the baking if you sub margarine. This is usually the case with cakes, so it's almost always fine.

If you are supposed to add the butter cold, or just softened, you can sub butter flavored crisco (conversion chart on the back of package)

Subbing oil is difficult. It depends on the recipe. Not only is conversion not consistant for baking, the flour and leavening need to be adjusted as well. (There are a lot of cake recipes that use oil instead of butter)

Hope this helps!...and enjoy your cake!!!

Answer 2

Nothing happens. The taste is the same. When you use butter the preparations are more "heavy", you notice that after eating some pieces and only if you compare with margarine cakes.
I always use margarine in my cakes, but there are some recipes that need the fat given by butter, however, this are chef's distinctions, not for home preparations.
You can also use oil, the thing is there are some vegetable oils that have really strong tastes, they could wrong your cakes. Try with corn oil, 100 grams of butter = 2 little cups of oil.
With oils and margarine cooking is always cheaper.
good luck!

Answer 3

A variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods. Substitute products exist with reduced fat and no fat and in different forms such as spreadable and liquid. Olive oil can be used as a substitute for butter in some instances. Oil that is extracted from the seeds or nuts of vegetable plants, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rape seeds (used for canola oil), that is turned into a spreadable form of margarine can be used as a replacement for butter. Vegetable oil spreads are very mild in flavor, and can be heated to high temperatures. This type of spread has been created as a substitute for butters that contain more calories, saturated or unsaturated fats, and higher cholesterol levels. The package label on vegetable oil spreads states the percentage of vegetable oil in the product, as required by U.S. standards, which are to be less than 80% oil.
All vegetable oil spreads can be used as food toppings or flavorings on toast, bread, muffins, crackers, and other food products. However, when used for baking, the spreads that contain less than 50% oil should be applied to foods that already contain a significant amount of moisture, such as some pasta and cheese dishes. Less than 50% will not work well for baking and frying of foods. Spreads that contain 50% to 60% oil can be used for cooking a wider variety of foods and for sautéing. When the oil content exceeds 60%, the spread can be used for almost all recipes except those that require exact amounts of fat or for recipes requiring that certain moisture levels are achieved.

Answer 4

Replacing butter with margarine will give you a richer flavor.. and you just use the same amounts as the recipe calls for. You can also use vegetable Oil for some cakes, but you will have to properly check if you can use it on your cake and the right amounts to substitute. I use vegetable oil when making my special Sponge Cake and it works wonderfully.

Answer 5

There are some milkfree butters out there.
Replacing butter with margarine changes the taste, there is a BIG difference in the taste between margarine and butter.
Margarine is made from vegetable oil.

Answer 6

I am vegan, my family isn't, but I replace nutlex (margarine with no dairy or lactose) in all recipes and they say tastes the same. Even Use silken tofu in some recipes, bananas (ripe) in muffins instead of butter. Oil is used in some recipes, but it is to high in fats for my lifestyle, or though I have a great carrot cake that I use it in. Why dont you make 2 cakes using 1 of each and taste yourself.

Answer 7

You can replace butter with margarine in cake recipies. The cake will come out fine but won't have that really rich buttery taste. Don't substitute butter with vegetable oil unless the recipe specifies that you can.

Answer 8

Many recipes say butter OR margarine. I will NOT use margarine because it is full of chemicals & oil. Unsalted REAL cream butter is healthier for you in the long run as long as you don't eat it by the stick or make butter sauces everyday of the week.

Answer 9

It dose work out to the same. It will change the flavour some what. I do like butter. Sometimes I do a half and half.

Answer 10

it will taste a little different but soon after maybe three recipes using margarine instead will taste the same.