With dairy prices constantly rising, many home cooks are wondering whether it's possible to substitute margarine for butter and how this might affect the texture and taste of the finished product. In this article, we'll explore the differences between butter and margarine and why the substitution isn't always possible.

Butter and margarine – similarities and differences

Before answering the question of whether margarine can replace butter, let's look at what these two seemingly similar products are made of.

Oil

Butter is produced by churning or separating pasteurized natural cream. Depending on the raw materials used in the production process, butter is classified as sweet cream or cultured cream.

The fat content of such a natural product should be at least 72%. Anything below this level is a product with added vegetable fats, which are best avoided if you want to obtain the beneficial components found in butter, such as:

  • Omega-3 and Omega-6 fatty acids;
  • vitamins A, B, C, D, E and K;
  • lauric acid.

The healthiest way to eat natural butter is with bread, or spread in a thin layer on waffles or cookies.

What is the difference between butter and margarine?
When heated too high, the proteins and sugars in butter begin to burn, resulting in the formation of carcinogenic compounds. This is why frying in butter is not recommended.

Margarine

Margarine, unlike butter, is vegetable-based. It is produced from a base fat (both modified and unmodified vegetable oils) with the addition of a wide variety of ingredients. Depending on the recipe, margarine may contain the following ingredients in varying proportions:

  • animal fats;
  • fish oil;
  • marine mammal fat;
  • dairy products or their processed products;
  • water.
Important! Only high-quality, high-fat margarines are used in confectionery.
When can butter be replaced with margarine?

More than 200 years ago, margarine was invented in France as a cheaper replacement for expensive butter, but confectioners quickly realized that this product was much better used for frying and baking.

In the Russian Federation, standards for the production of various types of margarine have been legally established:

TypePurpose
MTuniversal, for the food industry
MTSmaking puff pastry
MTCpreparation of various creams and delicate soufflés
MMeating instead of butter
MZhK, MZhPfrying, adding to yeast dough
The question of whether margarine can be used instead of butter has been repeatedly raised by scientists and doctors around the world. The product is considered unhealthy due to its high content of hydrogenated fats (trans fats), which are linked to the development of cardiovascular diseases and cancer.

What is best to use in baking?

However, classic margarine is superior in baked goods, as it adds fluffiness and porosity to buns or cakes. It can also be substituted in honey cakes (the cake recipe allows for the use of either butter or margarine).

Margarine has been proven to:

  • ideal for puff pastry;
  • dissolves better in yeast dough base;
  • suitable for greasing moulds;
  • does not change the taste of finished baked goods.
Can you make dough with margarine?
But in any shortcrust pastry, whether it's cookies or a cheesecake base, you can't replace butter with margarine, because to achieve the right texture, you need a fatty base (it's best to use 85% butter).

What is the correct way to use creams?

There's no single recommendation on whether margarine can be used instead of butter in cake frosting. It all depends on the type of frosting and the method used to make it.
  • V custard You can safely replace butter with margarine if you add the product at the boiling stage;
  • in any whipped cream You can only use natural oil, otherwise you won’t be able to achieve the right texture;
  • For butter cream Naturally, there are no compromises – only high-quality butter;
  • make with margarine butter cream This is also not possible, since the taste of the products differs greatly, which in this case will affect the taste of the finished product.
What is the correct way to use butter or margarine in creams?
Of course, you can replace butter with margarine if you're preparing a vegetarian dish, but be prepared for the fact that the texture and taste of such a cream will differ from the original.

Substitution in culinary recipes

So, we've figured out which is better for baking and pastry creams: margarine or butter. But what if you want to substitute one for the other in other recipes?

What can I use instead of margarine?

If you don't have any butter or margarine at home, you can use the following as an alternative in various recipes:

  • warm milk;
  • heavy cream;
  • not sour sour cream;
  • Greek yogurt;
  • various types of liquid vegetable oil.

Naturally, it is necessary to take into account the specifics of the recipe, as well as the calorie content and physicochemical properties of the substitute product.

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