Substituting Salted Butter with Margarine
You will need:
Nutrition Facts
Best Uses
Effects on Your Baking
Flavor Impact
Butter has a distinct, rich, and slightly sweet flavor, while margarine has a milder or sometimes slightly artificial taste. If the recipe relies on butter for flavor (like in shortbread or pie crust), margarine might make it taste flatter.
Texture Changes
Margarine has more water and less fat than butter, so your baked goods may turn out softer and spread more. Cookies, for example, might be thinner and less crisp, while cakes and muffins may be a bit more moist but less rich.
Structural Effects
Since butter has a higher fat content, it helps create structure, especially in flaky pastries and pie crusts. Margarine’s extra water content can make doughs softer and sometimes harder to work with.
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