Once the cake is mixed, bake it as directed on the box. You can use butter because it gives out more flavour to the cakes. It's used for breads, brownies, cakes, cookies, cupcakes, quick breads, and just about everything else. is BETTER than that made using butter. But you just can’t get a “creamy”, “traditional”, “well-flavoured” sponge with anything but real butter. (Stick with butter or shortening for pie crusts). The only difference that I can detect is the gorgeous aroma of a buttery cake being baked in the oven.

Margarine vs butter in baking I know margarine is oil and not used widely in baking now days, but wondered what the difference in the results are when a recipe calls for margarine and you use butter. Butter is the main ingredient in almost all traditional baking recipes. I prefer to cook it in the evening and let it soak overnight to enjoy a piece of cake in the morning (or maybe not only one piece) with a cup of coffee. I just posted a recipe from my Mother that calls for margarine, it could be that back in the 50's or 60's everyone used margarine. If you have a sweet tooth like me, you will definitely like this buttery, sweet, soft, and moist Kentucky Butter Cake with rich vanilla and buttery flavor. With the cake using Utterly Butterly the aroma wasn't there! lapazlady Posted 6 Feb 2007 , 10:27pm. So I thought hey… instead of paying $5-$7 per 500g of butter, maybe I could reduce costs by only paying $2.50-$3.50 per 500g of margarine. Well as many of here have answered, you will be able to replace the butter with margarene as long as it’s solid margarine you’re using. Well, I can now tell you that a VSC made using Utterly Butterly (other brands are available!)

but try it and see...it cant hurt. Since oil is lighter than butter (1 cup of melted butter weighs about 227 grams; 1 cup of vegetable or other neutral oil weighs about 218 grams), the texture of oil cakes is lighter too. Most dairy-free recipes will use dairy-free substitutes, such as oil, soy margarine, or shortening, to stand in for butter in a given recipe. post #10 of 26 I use both, and can't tell the difference. I have used vegan margarine for the same reason and I imagine that the cake or whatever baked good would be more moist using the margarine.

I actually made the cake today using butter to try it out and it turned out well. Bakes will have a flatter, denser structure, … Try substituting one-fourth or half the butter with oil. There is no hard and fast rule for how much oil it takes to replace butter: it varies by recipe. Using Margerine Instead Of Butter In Icing Decorating By SugarBakers05 Updated 10 Feb 2007 , ... but then my recipes were dry so i tried butter and have not looked back since... the margarine tates diff in the icing ....butter is nicer IMO.

Relatively few scratch cakes call for oil.

Now keeping in mind that I would never use margarine in my buttercream mix… only my cake batter… this would be a savings of between $50.00 – $89.00 per week (depending on what brands I was using) . Using Butter in a Chiffon Cake. And don't substitute the same amount: try two thirds to three fourths as much oil.

Instead, batters are prepared using the all-in-one method, where all the ingredients are mixed together at the same time. But the texture and lightness were certainly there, and the taste was lovely. Most dairy-free recipes will use dairy-free substitutes, such as oil, soy margarine, or shortening, to stand in for butter in a given recipe. My recollection from my childhood is well, a little blurred since it was so so long ago. Start with a cake, muffin or cookie recipe.