Can I Use Margerine ??

Baking By frstech Updated 2 Apr 2006 , 11:02pm by frstech

frstech Posted 2 Apr 2006 , 4:51pm
post #1 of 5

I want to make a batch of the No Fail Sugar Cookies this afternoon and I was wondering if I could use margerine instead of butter in them??

4 replies
MelC Posted 2 Apr 2006 , 5:05pm
post #2 of 5

I wouldn't recommend it unless the recipe specifies either one...the water proportion is different in margarine!

If you want to try it anyhow, DEFINATELY do not use the soft margarines... must me the hard ones to even be close to butter!

frstech Posted 2 Apr 2006 , 5:07pm
post #3 of 5

Thanks, MelC, I have never heard of a hard margerine so I guess I will stick with butter !!

slejdick Posted 2 Apr 2006 , 9:29pm
post #4 of 5

You should be OK using "real" margarine, which doesn't contain water.

Many of the brands out there have water added, which isn't going to give you the best results.

Some brands (I like Fleischmann's or Land'o'Lakes) don't have water in them. Check the nutrition information - if it has 11 grams of fat per serving, then it should be ok. Many of the stick margarines have 6-8 grams per serving, so the balance is water, and that's what you need to avoid!


frstech Posted 2 Apr 2006 , 11:02pm
post #5 of 5


Thanks so much for that information, I will try making them with one of those and see how they turn out. I have already made a batch with butter and they are delightful!! But I would like a cheaper alternative !!


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