You can easily substitute margarine for butter in veggie dishes, as the butter is used to season. To replace margarine for butter in baked goods, you just measure out a cup of butter (or stick) for each cup of margarine you want. In most baking recipes in which butter is not a major ingredient, margarine should work well as a substitute.
Margarine may substitute for butter in baked goods, but the end result might be different from what was expected. If you choose to replace butter with margarine in baking recipes, cookies, etc., will turn out to be browner more quickly. These slightly surprising results from our test kitchen show that, yes, it is possible to substitute some types of margarine in place of butter in cooking and baking, but your end products might not turn out quite the way you intended. All baked goods are going to have a flat taste compared to what is made with butter, since margarine itself has a very flat, rather than a round taste.
The flavor is similar to butter, but chemically, margarine is very different from butter, and that impacts the way that it is used in baked goods. During the process of baking, either butter or margarine, depending on what you are using, is used to soften the baked goods and add the moisture which comes from their higher fat content. Margarine is a good butter replacement for baking, as it melts easily and combines its moisture throughout your baked goods, making them moist and tender. If you are short on butter or have some food restrictions, then margarine is a great option for your baking needs.
Since so many people are using margarine in place of butter, it is helpful to know what recipes will work well with this substitute. I wanted to bake cookies for some friends, and wanted to be sure that they would all be able to eat them, so I looked into using margarine instead of butter. To test out how well margarine works as a substitute for butter in baked goods, I made one recipe for cake — one time using butter, the other using margarine — and a recipe for cookies — once using butter, the other using margarine.
When using butter in cookies, cakes, or other baked goods, the cookies are softer, they turn out browner, and they have a much nicer, butterier texture than they do when using margarine. Basically, if the recipe calls for butter, then the best option is generally to always use butter, unless the recipe specifically says margarine can be substituted. If the recipe calls for butter and additional water, but you are going to use margarine, then it might not require extra water. Since clarified butter provides a lot more moisture than butter, you might have to adjust your recipes liquid and flour amounts.
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If you are short on butter, you may be able to use margarine sticks or another oils to combine with your flour to make the roux. Olive oil is used instead of margarine and butter only when a recipe calls for fat to be in liquid form, and not when it is supposed to be creamed with sugar or other ingredients. Because olive oil is a liquid, it is not an adequate substitute for butter in recipes where fat needs to be kept solid, or where it needs a large amount of creaming, like frostings and angel food cakes.
If you do want to use it in pie crusts, or cookies, it will impart a taste to your pie crusts of olive oil, which some people dislike.
If you want to make healthier cakes and cookies, or any recipe, use olive oil instead of margarine. Coconut oil can substitute for margarine in baked goods, but be aware that coconuts taste may impact your baked goods.
It is actually hard to use coconut oil as a butter replacement even for flaky pastries and cookies, such as ladyfinger cookies, croissants, or anything that has a thin, flaky layer. For things meant to be flaky and dry, it is easiest to just stick to butter (no pun intended), but you can create a non-dairy version by substituting in coconut oil.
|Vegetable Oils (Any type)||Water and Salt|
A good rule of thumb is to treat margarine as an oil: You may find you are better off substituting with melted butter. When substituting margarine, add equal amounts of butter, as well as any nuts oil, to increase this fat content. When using Nut Butter for the first time, swap out half the margarine with nut butter, then add more the next time you enjoy it. If you are using margarine in place of butter for your pie or cupcakes, the taste is similar, particularly for flavored pie such as chocolate or spice.
Tubular margarine has high water content and is usually whipped so that it is easy to spread, making it a good replacement for butter in baking recipes. Tub margarine can be easily replaced with butter on a tabletop to be spread, and some use it on a stovetop to bake, although in those cases, we generally prefer using butter instead of margarine.
Just remember that butter has a lower melting point than margarine, so it will runny regardless of which type you use. When combined with butter, the hydrogenated oils in margarine make for a lighter texture, which is something that butter alone cannot do. Butter is made up of saturated fats which can be pretty detrimental to your LDL cholesterol levels, margarine is considered to be a slightly healthier version of butter as it is made with plant oils.
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Margarine is typically made by combining refined vegetable oils with water, and if it is heated, it will lose some water in the steam, so using margarine may result in thinner rather than puffier baked goods. Because of this, baking products using margarine (unless a recipe calls specifically for it) will result in looser doughs and a dough that spreads too much (like cookies), and may burn faster.
Recipes that call for cold, solid butter, like pie crusts or latke dough, generally do not work as well when softened margarine is used instead. Where butter is a major ingredient in the recipe, as with puff pastry, pie crusts, shortbreads, and spritz cookies, these types of recipes need a certain ratio of fat and moisture in order to be successful, which is why butter should not be replaced by margarine. In our testing kitchen, we design and test our recipes using butter rather than margarine, in cases where one could plausibly use either.
Margarine can be used in a variety of ways, but its primary use is mostly as a vegan substitute for butter in cookies, cakes, quick breads, and other baked goods, as well as for spreading on toast and crackers. Instead of margarine or butter, you can use clarified butter, olive oil, coconut oil, cacao butter, avocado oil, nut butters, cream cheese, and cottage cheese.
What happens when you substitute butter for margarine in cookies?
There isn’t much of a distinction. However, recipes for cookies that call for butter tend to be slightly more crumbly, chewy, and flavorful. Although cookies made with margarine have a terrific flavor and spread more than those made with butter, giving them crispier edges, the texture will be slightly off.
What can I use instead of margarine in baking?
There are a few substitutes you can use in place of margarine. Butter is the most obvious choice, but it can be expensive and may not always produce the same results. Finally, you can use olive oil or coconut oil as a margarine substitute, the taste might change in the baked goods.
Can I substitute margarine for butter in brownies?
It’s generally not recommended to substitute margarine for butter in brownies, as the results can often be less than satisfactory. This is because margarine typically has a lower fat content than butter, which can cause the brownies to be dry and crumbly. So if you don’t want the texture to change, then use butter.