Butter VS. Margarine?

Question

I was going to make cream filled pastries from a cookbook I got for Christmas. In the recipe, it calls for Butter, but I only have margarine. My mom said it wouldn't be the same and it wouldn't work. Can it work?

Answer 1

It can work! But butter is the best! Margarine is OK.

Answer 2

The recipe will work exactly the same, BUT it will most likely not taste the same. There are just some recipes where butter is a necessary ingredient not just because it's needed for the end result, but because it is also a flavoring. Another example would be biscuits or cookies. Butter in cookies tastes much better than margarine, although margarine would work just fine. Lard in biscuits ensures that the biscuits are very very flaky and the result just wouldn't be the same with butter, although it would still work perfectly well. I would say experiment with different recipes and you'll not only find the difference out for yourself, but you'll also discover recipes that you like using margarine and others that need butter!

Answer 3

Baking and Cooking are very different. First, I admire your attempt at making pastries, and second, be sure to follow the recipe exactly. When making desserts, it is important to use butter, when it calls for butter, margarine, when it calls for margarine, and your preference when it says butter OR margarine. The recipe will work, but the difference will lie in two areas: the texture will not be as flaky, because the fat content of butter is higher, and taste will not be as smooth and creamy and yummy as butter. Now the choice is yours--hope this helps!

Answer 4

It'll work just won't taste as good. The big difference between butter and margarine (besides taste) is melting point (range). That becomes important when the fat is used as a shortening. Assuming the butter/margarine is being used in the pastry not the filling, they will be slightly flakier with the butter but it's not a huge difference. Why not try it as see, not a lot to lose and you might learn something (other than mother's not always right).

PhD Food Chemistry and Nutrition

Answer 5

Butter is the real deal, I enjoy it on rolls.
However, I grew up in a household that ate margarine. I love it just as much, it melts alot easier and is usable quickly rather then having to cut chunks of butter off.
Sometimes I get whipped butter if I am in the mood.. but I am a Country Crock Margarine type of girl because that's what I was raised to use.

Oh and to answer your question, you can use margarine to substitute butter. It will work basically very much the same!

Answer 6

I am a former chef and have used both for many years, for eating I am a margarine fan, but for cooking and baking I will always use butter, I do use the "I cannot believe it not butter" light for my toast, it is fine.

But for the best result in cooking butter has a better flavour, I use margarine on mashed potatos and veg, but if making a sauce or cooking an egg, butter is just a better product, there is some issues with fat, so I would use the one your most comfortable with dietary wise.

Answer 7

Usually when a recipe calls for butter you should use it. When it says butter or margarine use the margarine.

Answer 8

Butter makes it creamier and the texture could be off a little and you will miss a rich buttery flavor. If it calls for butter,it is probably best to use butter unless the recioe says both are acceptable

Answer 9

Butter is better. In fact, the words 'butter' and 'better' are so similar, that one might even say that the Benevolent Cosmic Forces - whom everyone knows are vastly superior to humans in all ways - were pointing the way to saturated-fat enlightenment by introducing the highly effective, but ever-so-subtle, 'better/butter" similarity. And, those whose ascended nature would permit them to recognize the pernicious planetary pointer placed pertinently perpendicular purporting plainly perceptive paths to milk-fat nirvana, could rejoice with a merry shout of "Hey-ho!", and indulge freely in the guilty pleasure that is butter.

Answer 10

You could use margarine but keep in mind that Margarine is 1 molecule away from being plastic!