Butter vs. Margarine - When to Use Which
By Sydney Hill
Whether we're cooking, baking, or just watching what we eat, I bet that many of us have wondered, "What's the big difference? Why is this recipe calling for that, and if I substitute, will I ruin it?" Just the other day, we ran out of butter so we had to use margarine for our caramel popcorn.
It came out way more runny than usual! (Luckily, it was still amazing and delicious.) On top of that, health is a factor that we all must consider. Everyday we each get older, and we realize that life is passing us by; we have to be aware of all that we're putting into our bodies. I would sure love to eat whatever I wanted, but that's just wishful thinking.
There will still have to be some decision making on everyone's part, but hopefully I can lay out a few facts to help you narrow down when to use which.
Health
Butter usually contains more cholesterol and saturated fats (which can raise cholesterol). Margarine contains trans fat (which can also raise cholesterol). Hmm. That's really helpful. Well, then what's the better choice? Luckily, companies are buying into the new health frenzy and they are catering to their customers. They are making margarines with less trans fat and are using non-hydrogenated oils. (hydrogenated oils are when oils are linked to hydrogen to make them more solid at room temperature. This makes the margarine last longer, but just picture that yellow stuff solidifying in your arteries. Ick. Not a good mental picture.).
Find margarine that has non-hydrogenated oils and as close to 0g trans fat as possible. It is possible. Some may say "Do I really have to give up my yummy flavor to eat healthy?" I say a big N-O. I have found margarines that are extremely tasty. I give a shout-out to Canola Harvest if that's at your grocery store. It's a tub butter that has 0g trans fat, and it has an amazing flavor. (Sadly, you still can't overdo it. Just because there is 0g trans fat doesn't mean it's fat free). Also know that tub margarine is going to be better than stick because it's less solid.
But before you throw all of your butter away, remember that it is more natural and usually contains more nutrients. I guess there's pros to almost everything. However, it's always possible to get those nutrients elsewhere. I don't want anyone telling their friends that Sydney said butter is the new vitamin. Another big N-O. Just don't overdo anything and you're probably fine. Eat all things in moderation.
Cooking/Baking
Speaking of keeping that butter, do not forget its tastiness. It has a stronger, richer flavor that sometimes you really want in a recipe. Also, recipes sometimes need the fat content in the butter to have it turn out right. Substituting doesn't always ruin it, but it may have a different consistency (like with our caramel popcorn). Oils (or fruit purees) work better in quick breads like cakes and muffins, but not as well in cookies.
Cookies will spread about the same with margarine or butter, but if you use shortening, they will not spread as much. How you like your cookie is up to you, so I can't say which is better. A lot of research can be done, but most of it comes down to personal opinion. The main issue is that it's hard to substitute liquid fats with solid fats.
I say, when in doubt, use what the recipe calls for. (Unless you have time to experiment and enough emotional stability to keep from crying if it gets ruined).
Health resources: https://my.clevelandclinic.org/heart/prevention/askdietician/margarine.aspx
www.truthorfiction.com/rumors/b/butter-margarine.htm
Cooking/baking resources:
https://lowfatcooking.about.com/od/faqs/f/buttermargarine.htm
https://www.livestrong.com/article/427494-butter-vs-shortening-vs-margarine-in-baking-cookies/
Butter image
https://eatingrehab.blogspot.com/
Cookie image
https://mamastephf.com/2010/07/21/butter-in-my-cookies-butter-in-my-potatoes-butter-on-my-page/
