If You Use Margarine What Brand Do You Use

Baking By momma28 Updated 27 Sep 2008 , 10:42pm by indydebi

momma28 Posted 26 Sep 2008 , 2:49pm
post #1 of 21

I know some are butter purists, and I actually fell into that category up until the wedding I recently did when I went through 9 lbs of butter in one day. At 3.59 a pop at the local grocery store it definately made my husband raise an eyebrow.

I would appreciate advice from anyone who uses margarine on what brand they like. I know this must make a difference if I decide to use margarine occasionally. Thanks so much

20 replies
JoAnnB Posted 26 Sep 2008 , 6:40pm
post #2 of 21

It would depend on what you are making, whether substituting margarine is a good idea. however, Many people like Blue Bonnet or Parkay for being closest to butter.

I would suggest, if 'butter' is dominant flavor in what you are making, try your recipe with a couple of different brand name margarines and see if you like the results.

I have occasionally use a cheaper margarine, but only when butter flavor isn't required, like in a spicey cookie or pumkin cookies. The margarine seems to work fine.

KathysCC Posted 26 Sep 2008 , 6:55pm
post #3 of 21

I use a recipe with shortening and margarine and use Land-o-Lakes which I am beginning to think is a mistake. I had my first cake disaster last week. The icing literally slid off the cake. icon_surprised.gif I think it is important to use one that has a high melting point...i.e. one that stays firmer at room temperature. I've got some experimenting to do myself. icon_sad.gif

jammjenks Posted 26 Sep 2008 , 7:08pm
post #4 of 21
Quote:
Originally Posted by JoAnnB



I would suggest, if 'butter' is dominant flavor in what you are making, try your recipe with a couple of different brand name margarines and see if you like the results.




I did this very thing some time back. I bought one pack of each brand my grocery store had and tried them out. The one that was the winner for me was Imperial brand and is in a gold box. I get it in 1 lb. (4 sticks) for $.77. Never having made my bc with real butter, I can't give you a fair comparison, but all my customers LOVE it. Some even want me to just sell them cups of it to eat with a spoon.

jammjenks Posted 26 Sep 2008 , 7:10pm
post #5 of 21

I meant my response for buttercream. I clicked on this topic at the top of the home page and responded w/o noticing that I was in the "cookie" forum. My appologies.

fiddlesticks Posted 26 Sep 2008 , 7:36pm
post #6 of 21

I use only imperial marg !

Joanne914 Posted 26 Sep 2008 , 8:26pm
post #7 of 21

If you are asking about cookies...I only use Imperial too.

chutzpah Posted 26 Sep 2008 , 8:46pm
post #8 of 21

Why not raise your prices to accomodate the cost of the good stuff?

Dawncurby Posted 26 Sep 2008 , 9:04pm
post #9 of 21

Hi,
I use Imperial for all of my buttercream..I have never used real butter and everyone loves the taste of my buttercream. I like it becasue not only does it taste good, but it also gives it a good whiteness in color compared to other butters. I also have no problems with runny icing or anything like that.

indydebi Posted 26 Sep 2008 , 10:24pm
post #10 of 21

Grocery store: Imperial. Only one I've ever used.
Food Distributor: GFS brand

toleshed Posted 26 Sep 2008 , 11:25pm
post #11 of 21

I tried the Imperial. My dough seemed so soft and hard to roll. Is this an issue with you guys that use it?

indydebi Posted 26 Sep 2008 , 11:28pm
post #12 of 21

If it's too soft, then add a bit more flour. Imperial is all I've ever used.

toleshed Posted 26 Sep 2008 , 11:29pm
post #13 of 21

Thats awesome. Thanks indydebi

PJ37 Posted 27 Sep 2008 , 4:19am
post #14 of 21

Blue Bonnet or Imperial. Either is great in the NFSC.

kansaslaura Posted 27 Sep 2008 , 4:32am
post #15 of 21

If you're going to use margarine, it's important to get the higest fat content. Some add water to lighten them, some use veggie oils which make them easier to spread, but are not suited *IMHO* for baking or frostings. I think there are a few major brands with transfat still in them, Imperial may be one.

I'm pretty much a butter snob--the fat content is 100%, and it's 100 calories per Tablespoon, some margarines are 70 calories making me assume there is something in there besides fat. Butter is HARD when cold, making better pie crusts and cookie doughs from my experience. I have found in the past that margarine messes with textures, cookie structure and most of all flavor.

chefjulie Posted 27 Sep 2008 , 4:57am
post #16 of 21

I didnt even know you COULD replace butter with margarine!!! For some reason, I thought that was some huge baking SIN icon_surprised.gif Is margarine something most people use? Am I missing out on something?!?!
For what it's worth, and this could be changing after reading this thread, I buy my butter at Sams. It's either 4 or 5- 1 lb blocks (I dont remember how many- it all goes straight to the freezer) for around $8.

kansaslaura Posted 27 Sep 2008 , 1:24pm
post #17 of 21

Julie-- I suck it up and pay the price for butter. The only time I use margarine is when I've volunteered to do the baking for a fundraiser I've been doing. When prices went up the sponsor asked if I could cut corners, we hashed out details and I agreed, only if they didn't promote them as MINE. They were still delicious (giant M&M cookies) but I could tell the difference...

I'm not dogging anyone who has had success with margarine, I say if it's not broken don't fix it. I just have never been quite as happy with my results.

indydebi Posted 27 Sep 2008 , 1:27pm
post #18 of 21
Quote:
Originally Posted by kansaslaura


I'm not dogging anyone who has had success with margarine, I say if it's not broken don't fix it.



I agree with this. It's like the scratch/box debate .... I think it depends on what you grew up with and what you're used to. i grew up with the cheapest margarine in the store (with 6 kids back in the 60's, you saved money every way you could!). First time I ever tasted real butter, I thought it was the nastiest stuff ever. But my husband had real butter as a kid and he loves it.

kansaslaura Posted 27 Sep 2008 , 1:33pm
post #19 of 21
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by kansaslaura


I'm not dogging anyone who has had success with margarine, I say if it's not broken don't fix it.



....i grew up with the cheapest margarine in the store (with 6 kids back in the 60's, you saved money every way you could!). First time I ever tasted real butter, I thought it was the nastiest stuff ever. But my husband had real butter as a kid and he loves it.




Yep yep yep.. there it is. I'm a butter mama, but have a son who would rather have margarine on his toast...I keep Smart Balance with the healthy goodies packed in for him.

chefjulie Posted 27 Sep 2008 , 5:14pm
post #20 of 21
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by kansaslaura


I'm not dogging anyone who has had success with margarine, I say if it's not broken don't fix it.


I agree with this. It's like the scratch/box debate .... I think it depends on what you grew up with and what you're used to. i grew up with the cheapest margarine in the store (with 6 kids back in the 60's, you saved money every way you could!). First time I ever tasted real butter, I thought it was the nastiest stuff ever. But my husband had real butter as a kid and he loves it.




Oh, I cant STAND the taste of butter on it's own. I also grew up with margarine, BUT always used butter for baking. For some reason I thought margarine would change the texture of the baked goods. Im going to have to give it a try. If I could use the "light" stuff, it would certainly help lower the calorie content of my cookies!

indydebi Posted 27 Sep 2008 , 10:42pm
post #21 of 21
Quote:
Originally Posted by chefjulieatkins

If I could use the "light" stuff, it would certainly help lower the calorie content of my cookies!



oh now that's just wrong! icon_cry.gif

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