I went to BJ's yesterday and I usually buy Land o Lakes unsalted. Well they only had salted there, so I saw the organic butter. It was 4.00 a #. No way, not gonna work right now. So I picked up the Wellsley Farms unsalted butter. It was 1.80 a #. Now the only thing is I am wary of trying this since I only use Land O Lakes. Does anyone know if this will affect my SMBC?? Or give a very different taste to NFSC?? I had to buy 8 pounds of butter so I wonder if I should suck up the price difference and go to the grocery store and buy land o lakes. Hmmm. Any advice about this?? I am baking today, so I really would like to know. Thanks so much!!

When I had my membership there it was the only brand I bought for all my cooking and baking, and I never had a problem with it.

Theresa

I would not think it would make a big difference if any at all.

I used it while I was a member... it's just fine!

Same here I have never had a problem with it, and you can't beat the price.

I use both BJ's and Sam's Club branded butters, both salted and unsalted, and have had no problems with any.

If you're concerned about price - I just test baked two batches of chocolate chip cookies.

For one, I used real, (LOL) unsalted butter - and for the other, I used Blue Bonnet margarine. I liked the price of the Blue Bonnet (99 cents) and wanted to see how it worked.

Imagine my shock when not only did the cookies bake better (didn't spread as much, and didn't have that "greasy" or "undercooked" look you can sometimes get when using real butter), but my kids preferred the taste of them!

I really don't know what to do about this since I pride myself on using "the best" ingredients. LOL! Don't know whether I'll start baking with margarine now or not.

Just wanted to throw it out there for those who are concerned with costs and don't have a problem not using "real butter".

BrandisBaked-

You've just inspired me! Back in the day when we didn't have much money, but my Dad wanted me to bake for family members, I always used margarine, and my chocolate chip cookies were soooo good! I was wondering why my butter-based cookies never turn out like the same way as the ones I used to make, and now I know - margarine.

Thanks!

Theresa

Thank you so much ladies!!! You have calmed my nerves. So I will try this one out, and if this works, I will be saving lots of money on butter!! hehe. Thank you!

That is the only brand of butter I use and I like it

I have used several different "off brands" and they all seem to work just fine. I think margarine would be a different story.

That is the butter I use and have never had any problems and the price is fantastic!

Holy cow! I just went to Wal-Mart and Blue Bonnet was 67 cents!

I may convert after all! LOL!

In my book,the best ingredients are the ones that give you the best results...

I use the fat that will give me the results I want based on the properties of the fat itself. Sometimes that's margarine,sometimes that veg shortening and sometimes it's a combo.

I rarely use butter in anything!