Blue Bonnet Butter Vs. Real Butter - Is There A Difference?
Decorating By born2bake Updated 9 Jun 2017 , 1:22pm by littlejewel
"salad dressing/miracle whip" was mayonaisse! Never knew there was "real" mayo!
Hee Hee! I thought so too! It wasn't until I was in collage and I ate a Wendy's burger. I said "What on earth is it that makes these burgers taste SO good!?!" I figured it was some restaurant secret ingredient. Little did I know that was real mayo and that the average person could just go buy it at the grocery store! Miracle Whip is DISGUSTING!! MMMMM mayo.......
As far as the butter argument goes, as a kid I preferred margarine. It seemed to have more buttery taste than butter(ironic, eh?). Once I'd heard that the trans fat in margarine was more damaging to your heart than real butter, I've never had margarine again. It's probably been a good 15 years since I last had margarine.
Indydebi you were not alone I came from a home of 8 children with a single Mom after my Dad walked out. I don't think I knew butter until after I got married, I love butter for some odd reason. I only use butter in all my cookies. Guess it all depends on personal taste .
Fun to see this old thread resurrected again. Me? I use nothing but butter in everything. Growing up was a different story as all my mother used was margarine. Someone awhile back remembered having to add the yellow coloring...I remember sitting on the kitchen counter as a little girl, squeezing and squeezing the yellow pellet of coloring into the white margarine. It was illegal in California at that time to sell yellow margarine. But I absolutely loved butter. The only times I got to eat it was when eating out in a restaurant where I'd surreptitiously gather all the little pats left on the table as we left!
Once grown and having a family cow with all the cream I could use, I made my own butter. (Incidentally, sweet cream butter has nothing to do with salted/unsalted. Sweet cream butter is made from fresh cream. Otherwise, cream was left to sour slightly before churning. You can't really do that with pasturized cream which kills off the beneficial bacteria thats lends such a good flavor.)
I love butter so much that I think I could enjoy a butter sandwich, no, not buttered bread but a thick slab of cold butter. Well, that is a little extreme. But in the comparison 'tween the two, butter wins---hands down!
Butter melts. Margarine don't. If you leave them both out on the counter on a 90 deg day. The butter will be a puddle. The margarine will be standing as tall as ever. The lower melting pt. of butter is what gives it a better mouth feel for baked goods.
The melting point of butter is between 90°F and 95°F (32°C and 35°C). The melting point of margarine is just slightly warmer, at 94°F to 98°F (34°C to 37°C).
Butter melts. Margarine don't. If you leave them both out on the counter on a 90 deg day. The butter will be a puddle. The margarine will be standing as tall as ever. The lower melting pt. of butter is what gives it a better mouth feel for baked goods.
The melting point of butter is between 90°F and 95°F (32°C and 35°C). The melting point of margarine is just slightly warmer, at 94°F to 98°F (34°C to 37°C).
Butter melts. Margarine don't. If you leave them both out on the counter on a 90 deg day. The butter will be a puddle. The margarine will be standing as tall as ever. The lower melting pt. of butter is what gives it a better mouth feel for baked goods.
The melting point of butter is between 90°F and 95°F (32°C and 35°C). The melting point of margarine is just slightly warmer, at 94°F to 98°F (34°C to 37°C).
It occurs to me that what ever you grew up with and got used to is what tastes best. I grew up on a farm. Never had margerine in the house until I was like 5 years old and then we no longer had a milk cow. Never tasted store bought milk until then, either. So at first I couldn't stand of the taste of homogenized anything. But I'm so sorry whenever I hear someone who never grew up like this talk about natural, unprocessed things as tasting "vile" or "nasty". Margerine is a man-made substitute for butter. Nothing man-made can really duplicate the taste of something natural exactly, but that was the intention. But it's all a matter of individual preference.
Hello Chutzpah!
I love the quotes! Yes, butter is definitely better.............on bread, and to cook with, and to bake with!
It is a paradox, isn't it? Growing up poor and raising your own food and eating it probably made you healthier and live longer!
I use both. Real butter on fresh baked bread doesn't get any better. And I only use butter in my icings and cakes. But for cookies, pancakes or waffles I like margarine , for me it tastes better and gives the baked item a subtly more yellow buttery appearance. I grew up with my mom using both. So I guess it is what you're used to. Both will usually work with most recipes so I would suggest trying it both ways. One time use your margarine the next butter. There's really no right or wrong here just what you prefer : )
I grew up in the country and my family did a little farming. We did have cows and did make fresh butter. My mom, being a modern cook, always used margarine. Our house was always full of homemade cookies, cakes and pies and yes, margarine was in every one of them and they were manna from Heaven. Many years later, I discovered that I actually prefer the taste of butter, salted for eating, unsalted for baking. In recent years, butter has been proclaimed the healthier of the two. All that being said, there is little difference (that I can detect) in the baked products using margarine and butter, not in texture or taste.
Margarine is nothing but chemicals. I don't go anywhere near the stuff if I can avoid it. I understand the appeal of the lower cost. But honestly, if you use high quality ingredients like real butter, unbleached flours, pure extracts, etc. your customers will be able to taste it in your product. Many of my customers like that I am very transparent about the ingredients I use to bake and decorate. And those who are conscience of what they eat understand that if you use premium ingredients your products might cost more. So if butter goes up, guess what? Your prices should go up. I don't want to sound "uppity" when I say this but, What we do for our customers is a luxury. We provide them with custom goods that are handmade. We have to charge what is fair for our materials cost and our time. If someone says that your pricing is too high because you are a from scratch bakery that uses real ingredients, there is a Walmart in every town that pumps out 8" double layer cakes for $13 and two tier wedding cakes for $58. There is no way to compete with these prices and the reason they are low is they use very cheap ingredients. So set yourself apart, be the premium baker
I agree with chefsarakay. I grew up in a household that used margarine, but I use butter. I fixed dressing for my mother for thanksgiving, which had butter in it, and she said it was much better than her's the only thing I did different was use butter instead of margarine. My most hated thing to hear is:"my mom was the best cook"(when everyone else know she was average like most moms). I don't believe doing things the way my parent's did it, especially when it comes to cooking and baking. We have been warned for years that margarine is not good for us. Since margarine doesn't need to be refrigerated, it's you choice if you like it cold or not. mandigoldner thank's for sharing that info
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