Can you use country crock margarine when baking?



I have a huge tub of country crock margarine in my fridge that needs to be used up. Can it be used when baking? Like cookies, cakes, etc
I was under the impression you cannot use margarine in a tub because its different consistancy than stick margarine or butter.


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7 comments a "Can you use country crock margarine when baking?"

Not sure, but Smart Balance is a definate yes.

yes, but butter is definitely better. best use for country crock in my opinion is to weight down the garbage bag.

it is different, but can still be used, unfortunately

If a recipe calls for real butter then use real butter.

EVEN STICK MARGARINE HAS MORE WATER IN IT THAN REAL BUTTER AND THE RECIPE MAY NOT TURN OUT LIKE YOU WANT.

First of all, butter, of course, is made from cream, produced by cows, and by law in this country, has a butterfat content of at least 80%. There are some premium butters on the market with 81% up to 85% butterfat. Water, milk solids, and — often — salt make up the rest. The amount of salt in salted butter ranges from 1.5% to 3%.

Margarine is made from a vegetable oil, although when it was developed in 1869 by Hippolyte Mèges-Mouriés in France, it was based on beef fat (suet) flavored with milk. Vegetable oils are liquid at room temperature, but a process called hydrogenation was developed in the early 1900s that makes them solid at room temperature. Most margarine today is made with corn oil or soybean oil.

Like butter, margarine is 80% fat and 20% water and solids, of which about 3% is salt. It is often flavored with skim milk or a synthetically produced chemical compound that mimics the flavor of butter. It is sometimes fortified with vitamins A and D to match the nutritional make-up of butter, and includes salt, artificial color, and preservatives.

Yes, it can be used in cooking and baking.

Apple ‘N Cranberry Country Bread

- 2 cups all-purpose flour
- 1-1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/2 cup Shedd’s Spread Country Crock® Calcium plus Vitamin D or Shedd’s Spread Country Crock® Spread

- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 tsp. grated orange peel
- 1/4 cup milk
- 1 apple, peeled, cored and coarsely chopped
- 1/2 cup dried cranberries

Preheat oven to 350°. Grease 9 x 5-inch loaf pan; set aside. Combine flour, baking powder, baking soda and salt in medium bowl; set aside.

Beat Shedd’s Spread Country Crock® Calcium plus Vitamin D with sugar in large bowl with electric mixer until light and fluffy, about 5 minutes.
Beat in eggs, vanilla and orange peel until blended, scraping sides occasionally. Alternately beat in flour mixture and milk just until blended. Stir in apple and cranberries. Turn into prepared pan.

Bake 55 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.

Nutrition Information per serving
Calories 210, Calories From Fat 45, Saturated Fat 1g, Trans Fat 0g, Total Fat 5g, Cholesterol 35mg, Sodium 380mg, Total Carbohydrates 39g, Sugars 21g, Dietary Fiber 1g, Protein 3g, Vitamin A 8%, Vitamin C 2%, Calcium 10%, Iron 6%

yes! i have substituted margarine for butter plenty of times if it was all i had. some say that it doesn’t taste the same but i honestly can’t tell the difference.

The stuff in a tub usually has water in it and it will change the outcome of your cookies. They would probably be softer. I don’t know about cake. It might work better in cake.

Hehek2…
Cant no more

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