Weekend Baking Tips From Jatto's Cakes
Topic: Butter and Margarine in Baking
Written and Published by J. A. Godwin
26/1/2018

Most bakers find it difficult in distinguishing between butter and margarine or in making up the choice on which is better to use in baking, in fact, most people have strong opinions about which one they prefer.
First let's look at the difference between butter and margarine.

The Difference Between Butter and Margarine: though the both are mostly used for the same purpose for either cooking, baking and other consumption, but what sets them apart is that they are made from different products and contain different types of fat.

Traditionally, most Nigerian cakes are made with only margarine. This is due to poor power supply and the relatively cheaper cost of margarine to butter. However, Margarine can be stored at room temperature while butter needs to be stored in the fridge to keep it away from melting under normal room temperature and also preserve it.

BUTTER- is the dairy product made from churning milk or cream. The churning process separates the butterfat (the solids) from the buttermilk (the liquid). The butter we most often buy is made from cow's milk, although other varieties made from the milk of sheep, goat, or buffalo are also available. While physically pale yellow in colour, butter can range from white to deep yellow, depending on the animal's diet. Butter is made from one ingredient, it can be made at home as well.

MARGARINE- is the non-dairy product created as a substitute for butter. While originally made from animal fat in the 1800s, today the primary ingredients include vegetable oil, water, salt, emulsifiers, and some also include milk. Margarine can be found in both sticks and tubs. And unlike butter, margarine isn't something that can be made at home.

IN BAKING: While butter is derived from animal fat, margarine is made with vegetable oil. This difference has great impact on taste, texture, and nutrition.
when you’re baking, butter triumphs over margarine every time.

As far as substituting one for the other, it's best to go by the recipe, especially when it comes to baking. Those margarines that have a lower fat content contain more water, which can lead to tougher baked goods.

For cakes, cookies, and pastries, butter provides richer flavour. While margarine is good for cooking, butter is the better choice for frying. Butter doesn’t become gummy the way unsaturated oils do. Baked food with margarine always turn out moist. But each margarine brand differs, and some are way healthier than others. Many have less unsaturated fat than their butter counterparts, but are often full of trans fat.

If you’re still bent on using margarine, make sure you read the "nutrition label" to see if it's hydrogenated or not. If it does then it contains fatty acid which is not cholesterol friendly, rather go for a none hydrogenated margarine instead.

The various uses in baking still remains going by the recipe if you ask me. For instance if your recipe ask for butter then use butter if it is margarine, use margarine. There are some recipes that calls for the use of both.

Kindly Like and Share this tips with friends and family if you find it helpful. Do follow our Facebook page at /jattoscakes for more Weekend Baking Tips.

Thanx for the tip. What brand of magarinecan be used as subtitud for butter, cos butter is too expensive and can be seen at superstores

The real problem about going with recipe is that sometimes, the writer may mean margarine, but write butter. The words are carelessly used interchangeably.

PrimadonnaO:
The real problem about going with recipe is that sometimes, the writer may mean margarine, but write butter. The words are carelessly used interchangeably.

You're so right