They make butter from fresh or
soured cream and by law, it must contain at least 80% fat. Milk
solids and water make the remaining 20%. For baking, ONLY use
butter in the stick form. Whipped butter has air beaten into it and
cannot be directly substituted for stick butter.
In all recipe development and
testing, our recipes uses regular stick butter that contains salt.
You may substitute unsalted butter for regular butter with little
difference in the overall taste of the recipe.
By law, margarine must contain 80%
vegetable fat. They make it from soybean, canola and corn oils.
Because they make margarine from vegetable oil, it contains less
saturated fat than butter.
For baking, ONLY use margarine in
stick form. The softer margarine found in tubs may have air beaten
in to it that will negatively affect the outcome of your recipe.
Margarine made with 80% fat is the
only acceptable substitution for butter. Read package labels
carefully. Many products will look like margarine, but they are
Spreads contain less than 80% fat
by weight. Water typically replaces the fat in spreads. DO NOT
use spreads in baking unless a recipe calls for a specific type of
Reduced Calorie or Low Fat Butter
These products have considerably
less fat than regular butter or margarine and usually contain added
water and air. Unless a recipe specifically lists these products, do
not use them for baking as poor quality and texture will occur.
Measuring Butter and Margarine
Use the tablespoon and cup
indicators on the wrappers to measure butter or margarine. If your
butter wrapper does not list tablespoons and cups, use the following
- 1/4 cup equals 4 tablespoons or
- 1/3 cup equals 5 tablespoons
plus 1 teaspoon
- 1/2 cup equals 8 tablespoons or