Published on 22nd November, 2023.

When it comes to baking, choosing the right fat can make all the difference in the final product. Butter and margarine look similar, if you unwrap sticks of each other, you might not be able to spot the difference by sight. But which one is better for baking? Let's find out.

Butter

Butter is a dairy product made from churning butter or milk. It has a rich, creamy flavour and is a staple in many baking recipes.  Although butter has saturated fats, it contains vital nutrients such as Vitamins A, D and E. Another characteristic is that it is solid at room temperature and its consistency remains relatively stable across different temperatures.

Pros of using Butter for baking

• Rich Flavor - Due to its distinct flavor, butter yields better results in baking and can enhance the taste of your baked goods. For instance, you can brown butter, giving it a nutty, caramelized flavor.
• Creamy Texture - Butter adds a creamy and desirable texture to baked goods, such as the flakiness in pastries and a tender crumb in cakes. It has a richer mouthfeel than margarine.
• Natural Ingredients - Butter is made from natural ingredients and does not contain any additional additives. It is less processed than margarine.

Cons of Baking with Butter

• Higher Saturated Fat - Butter is a natural product that contains saturated fats which can be unhealthy in the long run.
• Low Smoke Point - This basically means it can burn easily when exposed to high heat. It becomes a nuisance when you leave butter on your kitchen stove because it may burn in a short while.

Margarine

Margarine may be made from animal fats or vegetable oil such as sesame oil or sunflower oil. It was originally made to be a cheaper alternative to butter, but has since become a popular option in baking. Margarine is lower in saturated fat and contains no cholesterol.

Pros of Baking With Margarine

• Higher Smoke Point - Margarine has a higher smoke point than butter and can withstand higher temperatures so when you want to make your caramel sauce in a hurry, margarine will surely do the job with ease.
• Vegan and Dairy Free Options - Margarine can be made without any dairy products, making it suitable option for those with dietary restrictions.

CONS of Baking With Margarine

• Less Flavor - It does not have the same rich flavor as butter which can affect the taste of your baked products. In other words, you will be comprising on the taste of your cakes and cookies.
• Artificial Additives - Some brands may contain artificial additives and preservatives. This is a deal breaker for some people who are health concious.conscious.

Which one is better for baking?

Ultimately, the choice between butter and margarine in baking depends on personal preferences and dietary restrictions. If you are looking for a richer flavor and do not have any dietary restrictions, butter may be the better option for you. However, if you in the pursuit of a healthier alternative or have dietary restrictions, margarine may be a better choice.

When I started my baking journey, I used margarine a lot in baking and for cupcake frosting. Margarine was less expensive than butter, and as many home bakers know, every nickel and dime counts, so I could fit margarine into my budget easily. But, over time, I've grown to appreciate the rich flavor of butter.

It is worth noting that certain recipes may call for a specific type of fat like butter for shortbread cookies or margarine for vegan baking. In these cases, I advise you follow the recipe for the best results. Read more about this and other baking tips in depth here.

The beauty of baking is in experimenting to find out the most suitable option for your baking needs so keep trying different things. Happy baking!