Butter or margerine?

Question

when baking cakes and cookies?

Answer 1

"I trust cows over scientists". On a serious note, margarine is made from a combination of vegetable oils. In order to more closely resemble butter, it has added milk solids, butter flavors, and the same moisture level as butter. Because margarine closely duplicates butter, it can be substituted equally in recipes, though there will be differences in flavor and sometimes texture depending on what you're making. Both margarine and butter have approximately 18% moisture in them. Just a few things to remember, do not to pick up whipped margarines which have air, sometimes equal to half the volume, beaten into them. Use butter for Danish pastry, croissant and puff pastry as margarine does not provide the same texture and flavor.

Answer 2

Butter

Answer 3

Baking cookies and cakes? I prefer butter, they taste so much better than baked with margarine. Enjoy!

Answer 4

Butter.

Answer 5

I always use margerine because it make better cakes and cookies

Answer 6

Butter only. Margarine is filled with junk that doesn't react as it should chemically with the other ingredients. The end result looks and tastes much better.

Answer 7

Butter, margerine is nasty Any way you look at it, it's fat...go with what tastes better and that's butter!

Answer 8

Butter is better.

Margarine has all sorts of transfats and triglycerides and crazy chemicals in it, while you can get butter that's just straight up churned cream.

Much more healthy, if a bit more expensive.

Answer 9

Margarine is just one molecule away from Plastic, I'll stick with Butter.

Answer 10

I like the taste of margarine in baking because it is what I grew up with.