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Butter and Margarine Brands

post #1 of 10
Thread Starter 
Hello cake lovers,

Please recommend some butter and margarine brands. The ones I've been using are not working on my cakes. You might ask yourself why I use margarine, well, I use both margarine and butter because I make Dominican cakes and the recipe calls for both.

I'm not sure if Country Crock is margarine or No, but it always mess up all my recipes, and I decided to not use it any more.

Suggestions please!

Thank you!
post #2 of 10
Country Crock is margarine but you have the whipped kind as well as the sticks. The sticks are usually used for basking while the whipped kind has water and air whipped into it and is used for spreading on toast. As far as a preference I can't help, I dont use margarine.
post #3 of 10

Imperial brand margarine has a high fat content.  I used to use Parkay back in the day when baking cookies that called for margerine.

Don't bite off more than you can chew.  One day you may not be able to swallow.

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Don't bite off more than you can chew.  One day you may not be able to swallow.

Flowers
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First Communion
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Baby Shower
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post #4 of 10
Thread Starter 
Quote:
Originally Posted by Spooky_789 View Post
 

Imperial brand margarine has a high fat content.  I used to use Parkay back in the day when baking cookies that called for margerine.

Is high fat content a bad thing?

post #5 of 10

Spreads are not formulated for baking. Do not use margarine spreads, such as Country Crock, in your recipes. Use stick margarine with the highest fat content you can find. Fleischmann's and Land o Lakes are both good brands for baking.

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post #6 of 10
I don't use margarine, but I swear by Plugra butter! I am a scratch baker and when I switched to Plugra from Land O' Lakes and my store brand, I saw a big improvement in the texture of my cakes. Apparently, the lower moisture level of Plugra works better for my recipes.
post #7 of 10
Thread Starter 
Quote:
Originally Posted by MimiFix View Post
 

Spreads are not formulated for baking. Do not use margarine spreads, such as Country Crock, in your recipes. Use stick margarine with the highest fat content you can find. Fleischmann's and Land o Lakes are both good brands for baking.

Thanks a lot Mimifix. Very useful comment.

post #8 of 10
Thread Starter 

Thank you all for your comments and suggestions :)

post #9 of 10
No, high fat is a good thing.

Don't bite off more than you can chew.  One day you may not be able to swallow.

Flowers
(4 photos)
First Communion
(2 photos)
Baby Shower
(4 photos)
Reply

Don't bite off more than you can chew.  One day you may not be able to swallow.

Flowers
(4 photos)
First Communion
(2 photos)
Baby Shower
(4 photos)
Reply
post #10 of 10
Quote:
Originally Posted by SPCOhio View Post

I don't use margarine, but I swear by Plugra butter! I am a scratch baker and when I switched to Plugra from Land O' Lakes and my store brand, I saw a big improvement in the texture of my cakes. Apparently, the lower moisture level of Plugra works better for my recipes.

;-D

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