ISO help/tips with butter vs. margarine

[liz2727]

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.

 

[Mac-n-Cheese!]

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.

 

[Andy M.]

You cannot rely on margarines to perform the same as butter.

 

[liz2727]

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.

 

[jennyema]

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.

 

[Dave Hutchins]

Many reputable cook books ( cookies ) say defineatly Butter. Margarine just does not work.

 

[auntdot]

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.

 

[lyndalou]

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.