Hey guys!
It's been a week since last week's post. Right, so here's the deal: I'm going to try my best to publish a post a week and when times get busier probably once every two weeks (bear with me). These blog posts will be made up of our team's personal baking experiences and the setbacks we've faced, some useful baking tips (Baking 101 series), and maybe perhaps some bakery recommendation, in the event that we come across some good stuff. Of course, we welcome suggestions from you on what you'd like to see us post so do leave a comment or feel free to DM us on Instagram.
Right, let's cut straight to the chase: Butter vs. Margarine. I'm sure many of you are aware that there is a difference between the two (don't be surprised as there are people who aren't out there). So, this post is intended to explain to you their fundamental differences, uses and perhaps some baking ideas where you can implement them! Don't worry, we're well aware of plagiarism and at the end of this post, you'll see the reference list we have cited for this piece!
First and foremost, what are they and how are they different, I hear you ask? Here we go ...
Butter, which is what most of us use to bake cakes, muffins, bread, etc is made from churning milk or cream and is mostly composed of saturated fat whereas margarine is a form of processed food that is designed to have a similar taste and texture to butter and is usually made from vegetable oils (healthline.com) Fun fact: Margarine is actually a non-dairy product!
Now that you know the difference between the two, the dying question which follows would be: Which is better?
The type of fat found in butter and margarine is what sets them apart. Well, you're not in luck as there has been contradicting views on the health benefits and drawbacks to each of these spreads. Whilst butter is made from animal fats, it is not necessarily true that margarines; being made from vegetable oil is healthier. It all depends on the quantity used and your desired texture. Anything consumed in moderation is fine as heath experts would say.
The last part of this segment would be ... now that we know this, what kind of bakes can I adopt these spreads? Well, here we go ..
As for butter:
Almost anything and everything on the list uses butter! From the usual and simple cakes, buns, muffins, pastries and anything in between. It is definitely the more common ingredient that is incorporated in the baking industry. Here are some examples: cakes - such as butter cake, chocolate cake, and just well, any other cake you can think of! Cookies - chocolate chip cookies, butter cookies, peanut butter cookies and well again, every other cookie you can imagine! Pastries - egg tarts, croissants, pain au chocolats, puffs and every other puff there is in a French (or any other) pastry shop!
I guess this is the trickier one:
Margarine - Chocolate Slices, custard cake, pancakes, "margarine cake" (think butter cake with margarine as substitute), vegan bread pudding, and a few others!
With that being said, I hope you take time and venture out on recipes to discover your ideal spread to incorporate to your baking and let us know in the comment below! You can also send us any recipe suggestions to our DMs on Instagram!
Till the next post, goodbye for now!
Love,
@clumsybakerbakes team
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