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Old 12-07-2007, 09:40 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, 09:57 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, 10:38 PM   #3
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You cannot rely on margarines to perform the same as butter.
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Old 12-07-2007, 11:15 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, 11:17 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.
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Old 12-08-2007, 12:29 AM   #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, 04:46 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.
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Old 12-08-2007, 05:02 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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