What type of margarine is best for baking?



I usually bake cookies and cake with butter, but I have a friend who recently quit dairy, but will eat margarine. What are the best brands of margarine for baking? (I refuse to use Crisco)


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9 comments a "What type of margarine is best for baking?"

Well, margerine is very little different from flavored “Crisco” but you can use any brand, just not those so-called “Lite” or “Low Fat” or “Spread”. They all have too much water in them.

Bert

use the olive oil brand of margarine. it is the best.

I can’t believe is not butter, I like that one the best for flavor.

Never use margarine because it’s really Partially Hydrogenated Oil (trans-fat), the best artery clogger in the history of eating. Using even butter is better health wise and taste wise. Try, “Smart Balance” instead.

Yes, it’s better for your health to use butter, but I understand that you are respecting your friends wishes.

Go with any margarine that is in a hard, stick form. Yes, it will contain hydrogenated oils and probably some trans fats. The healthier margarine spreads are not good for baking in certain recipes. They are too wet and oily. The fat needs to be saturated.

For baking, I would stay away from anything flavored to taste like butter. Those flavors can be very strong and won’t always taste right with the recipe.

Imperial butter

HOW ABOUT BUTTER THEY WON’T KNOW

The kind that comes in squares like butter.

Smart Balance. Don’t use the light version, but it is great, tastes great, has important omega acids. Most importantly to me is that it doesn’t use partially hydrogentated corn oils at all – which is in almost all other margarines. Hope this helps.

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