Can I Substitute Butter in Baking?

Yesterday I bought a 1kg tub of spread for less than the price of 500g of butter. I realise butter is the superior product for baking, but for everyday things like fruit cake, loaf, slices or biscuits, can I use the spread instead?

I find myself buying biscuits because they are so much cheaper than home made, although we consume less because they do have awful additives. I'm sure packet biscuits don't use butter.

yeah u can but the taste not the same since butter has always been the king of all spreads I think.

Double check that the spread is able to be used for cooking and baking.Some are suitable, some aren't.Should say on the packet or phone them.

I am starting to substite it, butter is just so expensive, the only difference I can tell is my baking seems lighter and fluffier... Don't notice any taste difference

We use marjarinie/spread all the time in baking as our son is dairy free.We cant taste the difference and I havn't had a problem just substituting the same amount, getting the same baking result so far.

Before cooking I can notice the difference... but after not so much.Was making large batches of red velvet cakes yesterday... relieved they turned out just fine as there was 2 C of flora in there... haha

This is Pams spread which is harder than the dearer margarines and made me think I could use it as a substitute.
Like all cooking, the quality of the ingredients does make a difference, but for ordinary everyday lunch-box and snacking I'd like to try the cheaper version. If the taste and texture are still ok then I can save money without denying the family some luxury. So much has had to be dropped from my shopping list but the price is still up there. Admittedly it was probably unhealthy, but we only used it as a little treat. Even bananas are now cut into 3 instead of one each.

My scones turn out better with marg than when I use butter... but I do spread butter on the finished product haha

Yes.. margarine works well in baking.. I've used it for cakes, slices, biscuits, etc..etc.. without any taste difference to when making the same recipes with butter..

Yesterday I bought a 1kg tub of spread for less than the price of 500g of butter. I realise butter is the superior product for baking, but for everyday things like fruit cake, loaf, slices or biscuits, can I use the spread instead!

I find myself buying biscuits because they are so much cheaper than home made, although we consume less because they do have awful additives. I'm sure packet biscuits don't use butter.

Double check that the spread is able to be used for cooking and baking.Some are suitable, some aren't.Should say on the packet or phone them.

I am starting to substite it, butter is just so expensive, the only difference I can tell is my baking seems lighter and fluffier. Don't notice any taste difference

We use marjarinie/spread all the time in baking as our son is dairy free.We cant taste the difference and I havn't had a problem just substituting the same amount, getting the same baking result so far.

Before cooking I can notice the difference. but after not so much.Was making large batches of red velvet cakes yesterday. relieved they turned out just fine as there was 2 C of flora in there. haha

I use marg all the time, (however I am choosy about brands, Meadowlea one of the better ones, only one I won't use is the budget or golden harvest) I often used the big 1kg spreads in baking when I was catering. Go for it, especially in biccies, slices, pastry, loaves, puddings and scones,(def better in scones) only possible difference is the result maybe a little "shorter" as in slightly crustier. I have never really noticed a major difference. For larger cakes, possibly use butter for a different texture but I make very successful banana cakes, hummingbird cakes, date loaves and choc cakes with marg.
Great when every dollar counts.

Me too ;)Why waste it where you can't taste it??

Agreed. Rather put the butter on the top! One of the few things I actually love butter on!

This is Pams spread which is harder than the dearer margarines and made me think I could use it as a substitute.
Like all cooking, the quality of the ingredients does make a difference, but for ordinary everyday lunch-box and snacking I'd like to try the cheaper version. If the taste and texture are still ok then I can save money without denying the family some luxury. So much has had to be dropped from my shopping list but the price is still up there. Admittedly it was probably unhealthy, but we only used it as a little treat. Even bananas are now cut into 3 instead of one each.

My scones turn out better with marg than when I use butter. but I do spread butter on the finished product haha

hmmm.... might have a go at substituting too

Yes. margarine works well in baking. I've used it for cakes, slices, biscuits, etc.etc. without any taste difference to when making the same recipes with butter.

I use marg all the time, (however I am choosy about brands, Meadowlea one of the better ones, only one I won't use is the budget or golden harvest) I often used the big 1kg spreads in baking when I was catering. Go for it, especially in biccies, slices, pastry, loaves, puddings and scones,(def better in scones) only possible difference is the result maybe a little "shorter" as in slightly crustier. I have never really noticed a major difference. For larger cakes, possibly use butter for a different texture but I make very successful banana cakes, hummingbird cakes, date loaves and choc cakes with marg.
Great when every dollar counts.

Me too ;)Why waste it where you can't taste it!

Is kremelta suitable for substuting?

hmmm. might have a go at substituting too

Can I Substitute Butter in Baking? Page 1 / 2

Share this thread

Related Topics

Tags