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Old 12-07-2007, 08:40 PM   #1
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ISO help/tips with butter vs. margarine

If a recipe calls for butter and says "no substitutions" can I still substitute with margarine? I'm not sure if it says to only use butter because of the taste or will the consistency be off? This is my first year baking a lot of christmas cookies and I'm learning a lot.


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Old 12-07-2007, 08:57 PM   #2
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I don't bake alot, but as far as I know if it says butter and they emphasize no substitutions, you should go ahead and use butter.

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Old 12-07-2007, 09:38 PM   #3
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You cannot rely on margarines to perform the same as butter.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 12-07-2007, 10:15 PM   #4
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Thanks, that's what I thought, but I just wanted to make sure. I really want to make a certain kind of cookie tonight, but I don't have any butter and was hoping it would be ok, but I'll just wait until tomorrow.
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Old 12-07-2007, 10:17 PM   #5
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There is no reason ever to use margerine, IMO, unless cholesterol or dairy intolerance are issues.

But yes, I agree with the others, margerine is hydrogentaed so solid at room temp, whereas butter is not, so they do not produce similar results in many baked goods.
Less is not more. More is more and more is fabulous.
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Old 12-07-2007, 11:29 PM   #6
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Many reputable cook books ( cookies ) say defineatly Butter. Margarine just does not work.
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Old 12-08-2007, 03:46 AM   #7
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I would go with butter.

But if you want to try margarine, go with a small batch first and see how itworks.

I grew up on margarine and had an epiphany when I first tried butter.

Will never use the faux oleo again.

Hust my preference.
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
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Old 12-08-2007, 04:02 AM   #8
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I just baked cookies the other day. Two of my (very old) recipes called for margarine and I subbed with butter. No problems, they are delicious.

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