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best butter or margrine to bake with

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Showing 26-50 of 105 posts in this discussion
In reply to an earlier post on 16 Jan 2012 17:49:14 GMT
angel says:
So true Daisy-Mae, always use stork for my baking and the end results are fantastic.

Posted on 16 Jan 2012 22:04:21 GMT
May I ask the main reason why people choose to use Stork over butter, apart from the reason of "it works"? I mean, is it a cost related decision, a health related decision, an inherited preference ("this is what mother used for baking, so this is what I will use for baking") etc...? Also, did you try any other margarines/butters before choosing to use Stork products?

Posted on 17 Jan 2012 18:50:23 GMT
Daisy-May says:
I find stork to be very cost effective, just looked at the supermarket beginning with S and they are selling 1kg for £1.90. As a regular 8" cake takes about 350g it can be seen as cost effective.

The reason I love it is just the way it incorporates with the sugar straight out the fridge. The stork for cakes is the best. I've tried many other brands of spreads and 'real' butter and just find I always get reliable with stork, I always know where I am. Also as far as stork goes, it is healthier to a certain extent as it doesn't contain the animal saturated fats that butter does, but when talking about a cake its a slight case of swings and roundabouts! Oh the other thing with stalk, if you are making a subtly flavoured cake (my last one I made where this would make a difference was a rose flavoured sponge) or say a basic vanilla stork I find is better as it doesn't have as bigger effect on the overall taste of the sponge, it lets the flavours through more. I know there are many 'purists' who would say butter is always best but for ease and reliability I love stork!

For pastry/buttercream/all butter biscuits (shortbread etc) you do need 'real' butter, it just doesn't work otherwise. With pastry I use a combination of butter and trex (veg shortening) to make the pastry really short and buttercream a mix of butter and cream cheese.

Hope that helps!

Posted on 22 Jan 2012 17:14:40 GMT
Mary Seacole says:
Ditto Stork, which is one the margarines specifically made for baking. It also does not contain trans or hydrogenated fats, so anyone with those concerns should be okay. I also make cakes for a living and have found certain of my customers don't eat animal fats, so that's why I have settled on this one.

Posted on 23 Jan 2012 14:10:25 GMT
You're both converting me :P Recently I tried using a supermarket own brand (beginning with "T" and ending in "esco") of "value" butter, as I'm a student on a budget. It's pure butter, but cheaper at approximately 70p per 250g. The results of using this stuff haven't been good; oddly greasy, underrisen etc... Plus the butter sort of flaked/crumbled rather than going smooth when you work with it; peculiar really. So I'm tempted to conclude that a good margarine will produce better results than a value butter. I'll probably try Stork out next time I have to do any mass baking; the occasions when using real butter gets expensive.

In reply to an earlier post on 23 Jan 2012 14:48:07 GMT
Last edited by the author on 23 Jan 2012 14:51:39 GMT
Mary Seacole says:
I can assure you we have all been there, so don't give up. When baking use margarine or vegetable fat spread, but not anything that's less than 70%. The value margarines are a lot less than that, and will not work because of their higher water content. They usually have somewhere on the pack, in very small writing "not suitable for baking", so don't waste your money buying them - false economy. If I've been desperate the large supermarkets with the initials M and S are okay but avoid the A and T ones are they aren't very good.

I like the taste of Stork, as it's results are guaranteed, and no offence to the other's who prefer butter, but Stork will produce a lighter cake without that 'fatty' taste you sometimes get with butter. I love butter with everything else though!

In reply to an earlier post on 25 Jan 2012 00:09:59 GMT
Margo says:
I think you'll find that it's just the name that's changed. 'Margarine' is now badged as 'Spread' but the ingredients are the same.

In reply to an earlier post on 26 Jan 2012 00:58:37 GMT
Hmm, 'Spread' usually has a higher proportion of air and water emulsified into the mix - to help it spread! Alas, it varies between brands, and sometimes even between batches of the same brand.

The older 'hard' margarines, like Stork, are more likely to give consistent results in baking because the fat and water proportions are usually more predictable.

Posted on 27 Jan 2012 11:15:55 GMT
Del says:
Loulabelle message 2/11/10 says can't get marg in the uk anymore ? How odd !!!!!!!
Just reading the discussion and thought I would add my bit. I am an avid baker and find that Stork does the job for me although I do take the point about making 'butter'cream with butter as I'm never that impressed with mine unless adding a strong flavour like coffee. It's does seem to taste 'greasy' somehow, think I might try using good butter next time.

Posted on 28 Jan 2012 20:12:30 GMT
LOL im afraid im a "purist" as someone mentioned earlier, i believe you get a much better taste 100% of the time with butter, im a pastry chef, so when im baking i always buy the very best i can afford, if your on very limited funds then i understand why youd use stork, but yeah lol. thats just my opinion anywho.

Posted on 29 Jan 2012 18:09:55 GMT
I would say much of this is down to preference and how discerning your taste buds are. Personally, I always use Anchor butter, other butters maybe just as good, but I've never tasted any margarine or spread that compares with butter for any use, be it cooking, baking or just spreading on bread. It's like the difference between standard and sugar free drinks, many people can't tell the difference, yet for others sugar free drinks are totally unpalletable.

Posted on 29 Jan 2012 23:34:00 GMT
marg will give better results (lighter) but most have trans fats in them not so good for the health

In reply to an earlier post on 30 Jan 2012 15:08:24 GMT
You can get balsamic glaze from waitrose ,it is their own brand

In reply to an earlier post on 31 Jan 2012 17:30:08 GMT
Crabbie says:
I agree, Flora Buttery makes the lightest sponges ever - try the liquid version when on offer, super for @all in one' cakes

Posted on 3 Feb 2012 12:22:35 GMT
angel says:
Hi everyone i always now use Bertillio have great results when i bake using that.more expensive but i feel its worth it for getting better results.
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Posted on 19 Apr 2012 20:54:46 BDT
[Deleted by the author on 19 Apr 2012 20:55:20 BDT]

Posted on 20 Apr 2012 09:54:15 BDT
I always use flora, buttrery. I have a reason to use it, but every one likes my cakes. Jean

In reply to an earlier post on 20 Apr 2012 11:59:54 BDT
N. Quegan says:

I would say that biscuits and pastry need butter but anything else is fine with a good marg such as Pure sunflower. If the receipe says you are to melt the butter then it is best to use butter.

Posted on 21 Apr 2012 18:58:53 BDT
I always use I can't beleive it's not butter. The results are always good. I also use it for the butter frostings. No problems with it at all.

In reply to an earlier post on 22 Apr 2012 15:36:07 BDT
Bleakhouse says:
Agree Daisy-May and in fact my late mother-in-law always told me that you should use Stork in baking rather than butter (unless as above, it's particularly required) as it gives a better texture.

Posted on 27 Apr 2012 03:38:38 BDT
Lady M says:
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In reply to an earlier post on 27 Apr 2012 13:31:52 BDT
Yes I agree I find that Stork margarine is especially ideal for the all in one recipes as it is quickly incorporated

In reply to an earlier post on 28 Apr 2012 09:47:22 BDT
Hi Goldie & luvtoshop et: Stork maragarine contain's colour annato, not the healthiest for cooking.baking best off with butter, even a cheaper brand.

In reply to an earlier post on 28 Apr 2012 09:53:52 BDT
Last edited by the author on 28 Apr 2012 09:54:41 BDT
Hi N Quegan, I do agree, nothing to beat cooking with the real thing, no artificial ingredient's which are really not best in a healthy diet. The whole fat debate is truly rediculous, balance is key. Stork margarine & other's have artificial colours , not something I would feed anyone in my family.There is nowt healthy about blended spreads or marg.

Posted on 28 Apr 2012 14:27:15 BDT
Bruno Hslaw says:
You do know stalk is not a margarine right? We no longer get margarine in the Uk. These are all vegetable spreads including stalk which used to be at one stage margarine. We are not allowed true margarines which are banned here. So this whole thread is wrong. People may use the term marge etc (as the term became common even after marge was withdrawn) but I assure you if you look at the stuff in the fridge it is not margarine unless you smuggled it in.
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Discussion in:  cooking discussion forum
Participants:  63
Total posts:  105
Initial post:  18 Sep 2010
Latest post:  30 Jun 2012

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