When a recipe calls for butter, is it ok to use margarine or light butter or do I have to stick with real butter? What would happen to the recipe if I used light butter or margarine instead?
Read your labels carefully. Light butter can sometimes be loaded with additional water, instead of the fat needed for the recipe.
If I had to choose between light butter and margarine, I would choose the margarine. At least the fat content will be there.
Theresa 
Hey, Jenn1977, thanks for the info on Blue Bonnet margarine. I knew that there were differences in brands, but did not know how to tell the difference.
Please elaborate on how you learned this. That way I can do my own comparison with brands sold locally.
Theresa
I would think you could substitute it in a pinch but if it were for something where it was the first time I was making it or for company, I would stick to the recipe... I have subbed veg. oil for the marg/butter in some recipes in a pinch and it worked fine but if I were making a wedding cake or something, I would use butter since it is soo rich and yummy!
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