Is it possible to substitute butter for margarine in a recipe?
Did you know that the production and sale of margarine was once banned in six states?The relationship between butter and margarine has not been smooth, even though they now sit side by side in the dairy aisle.
While they may look the same on toast, there are many differences between these two spreads.What is the difference between butter and margarine?
Butter is a dairy product made from milk or cream, while vegetable oil is the key ingredient in margarine.
Civilizations have been eating butter for thousands of years.The original margarine formula was invented by a French chemist in 1869.In the 1870s, it arrived in the U.S. as a cheaper alternative to butter.As margarine companies popped up left and right, pro-dairy lobbyists fought to impose restrictions, taxes, and licensing fees on the new margarine producers.
Butter is yellow because most butter-produced cows eat grass that is rich in a substance called beta carotene.Undyed margarine is white.The dairy industry sprang into action when early margarine producers started adding yellow dye to the mix in order to position their product as a substitute for butter.At one point, 32 states had restrictions on margarine dyeing.Three people demanded that margarine be dyed pink.The serving of colored Oleomargarine or margarine at a public eating place as a substitute for table butter is prohibited unless it is ordered by the customer.
Butter is an animal product.margarine historically contained trans fats, which is less saturated fat and cholesterol than butter.The hydrogenation process transformed vegetable oil from a liquid to a semi-solid.margarine producers were faced with changing their formulas after growing evidence that trans fats posed a serious threat to heart health.The required labeling of trans fats on food packaging began in January of 2006 by the Food and Drug Administration.In 2015, it called for the elimination of trans fats.Most margarine containers boast zero grams of trans fats per serving and what some health specialists refer to as "good fats."Companies are only required to list trans fats on food labels if the product contains more than half a gram per serving.
While butter and margarine have the same amount of calories per serving, there are different types of margarine.The more solid the margarine, the more trans fat are in it.Stick margarine contains more trans fat than tub margarine or light margarine.The two most common types of butter are regular butter and whipped butter.
Thanks to its lower price point and reputation as a healthier alternative to butter, vegetable oil-based margarine spent many years in the sun.Butter looks to be regaining the top spot as new information arises and a preference for natural products prevails.The Economist had a headline that said, "Margarine sales: investors can't believe they're not better."
Butter paints a drastic before-and-after picture.Butter is now outselling margarine, and some are suggesting that butter is the next artisan food trend, made from grass-fed cows.There are many styles and flavors of ice cream and cheese.Butter could be next.
Which one is right for you?Depending on your diet (margarine is vegan), recommended fat intake and other immediate health goals it may vary, but a cardiologist will probably tell you margarine (with no trans fat and low saturated fat) tops butter for general heart health.
Yes!Whether cooking or baking, butter and margarine can be swapped for each other at a 1:1 ratio.Some people prefer the effect margarine has on a cake or cookie recipe, while others don't care.Go ahead and try it.