micnmax2003 Posted 23 Jun 2008 , 1:44am

Can I use margarine in place of the butter in the NFSC recipe (I would, of course, omit the salt)? I forgot to p/u butter today & would like to bake the cookies tonight when is cool icon_smile.gif

42 replies
CakeDiva73 Posted 23 Jun 2008 , 1:48am

There is a higher water content in margarine then butter so you may find these are going to spread more - perhaps not holding their shape. I would refridgerate before cutting and again before baking to help offset it. I'm sure they'll still taste great. icon_smile.gif

indydebi Posted 23 Jun 2008 , 1:51am

For my entire life, anytime a recipe said "butter", I used margarine. I must have been the only poor kid in America, because my mom would NEVER spend $3 for "butter" when that twenty-nine cent box of yellow sticks of fat would work "just fine!" I didn't know there was such a thing as "real" butter until I was in my late teens or early 20's.

fiddlesticks Posted 23 Jun 2008 , 1:53am

I always use Imperial marg in my NFSC! They turn out perfect everytime !

milissasmom Posted 23 Jun 2008 , 1:56am

I've done it tons of time (thanks to IndyDebi for the enlightment) icon_smile.gif Just as you mentioned, you must omit the salt since margarine already contains a fair amount. I roll mine out, cut them then freeze them for a bout 20 minutes and they don't lose their shape at all! I use Blue Bonnet for like 49 cent a pound. Go For It!!

CakeDiva73 Posted 23 Jun 2008 , 1:56am

Well cripes, I am going to have to try it. Butter is $2 per pound and imperial is like .50. If they taste and act the same, I am definitely switching.

I was also raised on margarine for all baking or cookies and such. Wasn't until I started baking as an adult that I discovered real butter. Sometimes it's worth it and sometimes it's not. NFSC have icing or MMF on top so you might not be able to tell the lack of butter flavor.

fiddlesticks Posted 23 Jun 2008 , 1:58am

CakeDiva73 Give it a try ! You might love it ! Everyone loves my cookies ! I never have them spread either! Let us know if you give it a try !

indydebi Posted 23 Jun 2008 , 2:59am

oh ... on the salt thing, I ALWAYS omit the salt in any dessert recipe. I never, ever, ever add salt to anything that is remotely described as a dessert.

Before I ever DREAMED of baking for a living, it just didn't make any sense that a lousy 1/8 of a tsp would make a difference so being basically a lazy person, I left it out.

As I've aged, I look at it as "I don't use a salt shaker when I'm eating a fudge brownie, so why would I use a salt shaker when I'm mixing up a fudge brownie?"

(Hey... it may not be logical but it works for me! icon_rolleyes.gif )

-K8memphis Posted 23 Jun 2008 , 3:17am

Be sure you use real margarine--glory that sentence is loaded with irony icon_lol.gif But I mean there are a jillion vegetable spreads and when they first started coming out I didn't realize it wasn't 'real' margarine and they didn't bake well for me. I too did not use butter for my early baking days.

Maybe that's what CakeDiva meant that some of the spreads are wonky. Because butter has a lot of water in it. I guess some of those spreads have even more or something

Another related little dealie here is that "they" say using imitation vanila in cookies was as good as real vanilla by people at Cooks' Illustrated magazine I think it was. I just don't have the nerve to try it. But there is that tidbit for the cookie jar.

auntiecake Posted 23 Jun 2008 , 3:19am

I do love the taste the butter gives the cookies.
They say blue Bonnet, Imperial, and Fleischmans work the best. I prefer Imperial. They have less water than the others and the soft whipped margarines have a lot of water whipped in to them. Imperial does work fine for NFSC.

micnmax2003 Posted 23 Jun 2008 , 3:36am

I have imperial...so it looks like tonight's batch of NFSC will be made w/ it. Thanks for the help icon_biggrin.gif

indydebi Posted 23 Jun 2008 , 3:41am

Imperial is my brand of choice, but the GFS brand works ok, too.

iramirez94 Posted 23 Jun 2008 , 3:51am

'm glad i found this thread. I will try the imperial margarine as I practice making animal cookies for my twins bd party in July.

Let's see if I can taste the difference.

DoniB Posted 23 Jun 2008 , 3:53am

I've always used Blue Bonnet in my baking, and never had the first complaint or noticed a difference. I've also never omitted anything else from the recipe. Didn't know I needed to! LOL Can you tell I was raised by someone who cooks straight from a can most of the time? (but I'd walk a hundred miles, uphill, barefoot, in the snow, to get one of her made-from-scratch pies)

I used to use BB in my icing, as well, but noticed recently that for some reason, it seems to be breaking down after an hour or two in the decorating bag. NOT good. And it never did that before. I have to wonder if they've changed something in their formula. But I've switched to butter for the icing, and have noticed a big difference.

I have subjected friends and family to a taste test with the NFSC, though, and none of them could tell the slightest bit of difference between butter and margarine. Since margarine is so much cheaper, I stick with it for that and my cakes, but for icing, butter will be it for me from now on. icon_razz.gif

indydebi Posted 23 Jun 2008 , 3:59am
Quote:
Originally Posted by DoniB

and none of them could tell the slightest bit of difference between butter and margarine.




Hubby once brought up that the margarine he and I ate as a kid is DRASTICALLY different from the margarines of today. Technology and industry improvements have moved margarine much closer to a "buttery" taste that it was 30 or 40 years ago. Many times, our "memory" of what something tastes like will override the reality of what it really tastes like.

On the funny side, he remembers eating fried Spam as a kid and loved it! So as an adult, he bought a can one day and was excited about re-creating that taste memory. Unfortunately, Spam hasn't made the same progress as the margarine makers!! icon_lol.gificon_lol.gif

bizatchgirl Posted 23 Jun 2008 , 4:06am

Does anyone use the Cake Doctor recipes? Have you substituted margarine for butter in those? I made butter cookies last Christmas and ran out of butter 1/2 way through. My sister insisted Country Crock (I think it was) would work the same. I thought they tasted awful so I've never tried anything with margarine again. I would love to go cheaper. Maybe I'll get brave and try something with the BB or Imperial.

indydebi Posted 23 Jun 2008 , 4:08am

I believe that stuff like "country crock" is not the same as "margarine". Anyone .... please correct me if that's wrong info.

DoniB Posted 23 Jun 2008 , 4:26am
Quote:
Originally Posted by indydebi

Unfortunately, Spam hasn't made the same progress as the margarine makers!! icon_lol.gificon_lol.gif




ROFLMAO You know what? I did the same thing several weeks ago. My favorite meal as a teen was macaroni and cheese and fried spam (maybe because that's mostly what I could cook at the time). I tried it again not so long ago, and ICK! LOLOL

DoniB Posted 23 Jun 2008 , 4:28am

I never use the stuff in tubs. I don't know the technical stuff behind it all, but the tub stuff seems to be whipped, much softer, etc, and just doesn't do well at all in baking, IMHO. Your mileage may vary. I also don't use the walmart brand of margarine, unless everyone around here is out of Blue Bonnet. I will swear by BB for baking, though.

I would love to know the scientific difference on the tub vs. stick margarines, though, if anyone knows what that is... icon_razz.gif I'm a geek like that...

millicente Posted 23 Jun 2008 , 4:08pm

I use Blue Bonnet too...never had a problem..

Joanne914 Posted 23 Jun 2008 , 5:00pm

I have also always used Imperial for my NFSC as well. I always pick some up when I'm up at Walmart. I went into SHOCK this week icon_eek.gif when I went to the dairy case in Walmart and found they had replaced the Imperial with another brand of margarine!! OH NO..what to do now! I guess I'll be paying a few cents more for it at the grocery store. It's still way cheaper than butter, and the cookies taste great with it!

DoniB Posted 23 Jun 2008 , 5:07pm
Quote:
Originally Posted by Joanne914

I have also always used Imperial for my NFSC as well. I always pick some up when I'm up at Walmart. I went into SHOCK this week icon_eek.gif when I went to the dairy case in Walmart and found they had replaced the Imperial with another brand of margarine!! OH NO..what to do now! I guess I'll be paying a few cents more for it at the grocery store. It's still way cheaper than butter, and the cookies taste great with it!




If you have an Aldi's nearby, I believe they carry it. Not positive, but worth a shot!

ATCakes Posted 23 Jun 2008 , 5:28pm

I am kind of new to all of these terms. What is NFSC?

fiddlesticks Posted 23 Jun 2008 , 5:55pm

What is NFSC? Its No Fail Sugar Cookies ! There should be a recipe in the recipe sections!

fiddlesticks Posted 23 Jun 2008 , 5:57pm

Theres the link ! Its for cutout type cookies! Its yummy !

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