I'm sure this question has been asked a million times. I used the search option for the forum and didn't see this particular subject. I Googled it as well and saw folks mention Plugra alot. I have to admit that I bake with margarine because I don't like the taste of butter, mainly Land O Lakes butter. I wanted to ask you guys as well.

I made a sock-it-to-me and red velvet cake for the group Foreign Exchange this weekend. I was told by one of the band members that I would be receiving some marriage proposals because of the sock-it-to-me cake The thing is I used margarine in the sock-it-to-me cake and in the cream cheese frosting for the red velvet. I'm just afraid it will make a drastic change in flavor if I use butter. I read that butter is best and gives your cakes the best flavor. I'm always afraid that butter will taste like the Land O Lakes butter

What kind of butter do you bake with? What do you think the best butter for baking is? I would like to try it in one of my recipes to see if there is a difference in taste.

If everyone loves your recipe then why do you want to switch? I personally bake with butter. I don't like margarine. I usually use store brand unless name brand is on sale. I have never noticed a taste difference between butter brands.

Personally, I do find that there is a difference in taste and I don't think I have "selective tastebuds" - unlike my children. I'm new to baking and certainly don't have long-term professional advice; however, I have found that if I use the butter with no yellow dyes located in the healthy section of some groceries or health food stores, I have the best results and a brighter white color to my icing base. Better flavor as well. I do not have a package available at the moment or I would give you the brand name - not coming to mind right now. Maybe the lack of dyes would taste better to you.

I know some recipes will specifically say "butter not margarine" and I'm not sure of the exact baking science behind that instruction.

I hope other more experienced bakers will respond and give us both helpful direction.

I buy Land O Lakes if its on sale but our store brand is pretty good. I do not like Cabot at all or shaw's brand. Never never do I use margarine yuck what is it made of anyway............its one molecule away from plastic.

Strangely, I recently read an article on margarine and it actually concerned me when I saw some of the facts. The one comment that did stick out in my mind was that it was only one process away from being a plastic! I smiled when I saw your comment. Now, I can't say that the negative article was not paid for by the Butter Association! Who knows the source some "facts" these days.

I try to not get too crazy about these subjects because, after all, the baking and decorating of cakes, in general, would not be considered a "healthy" food option for many of us!

My suggestion is to give a few other butter brands a try and see what you think is best.

Linda, when I have used butter from ths Penn Dutch Market with ingredients, "butter", it was too much fat for baking. I haven't tested in my buttercreams, but I'm sure it would be great. I only use LOL because I like consistent results.

Butters, flours, sugars... are not created equal. I don't like surprises.

Thanks for the replies everyone. I never knew those things they were saying about margarine until I started to read up on baking. I have been baking since I was a teenager, but I just recently took an interest in learning about the ingredients that go into baking. I just followed the directions, but never knew why you use baking powder or baking soda. I didn't understand what the creaming was for.

So, I was just wondering what butter you all preferred.

Diva, get a few books if you love the science. My two favorites are Bakewise, by Shirley Corriher, and I'm Just Here For More Food, by Alton Brown.