Is it okay to use 'spreadable butter' in place of ordinary butter when you are baking cakes?!
Answers: Or could you recommend an alternative please.
It may be worth checking the container. On the spread I use it says it is not suitable for cooking or baking.
yes but it wont be as nice!
ne butter and oil will do 2
as you can see, depending on which website you read it is an argued controversy....you might just have to experiment.
No I don't think it will work as well. The same is true if you use value butter instead of a good quality butter.
Thats what I use and I've never had any problems. Even margarine will do.
Yes, spreadable just has a little oil in it but it can be used like regular butter.
yes I baked for 10 years , it wont change the flavor much.
Unless it says on the carton not suitable for baking or cooking, then I would think it OK to use it. But, for the price of each, I would stick to butter every time.
There may be differences too with the finished result - I was thinking about Stork and how that is sold in tubs for spreading and blocks which is for baking. There is likely some extra oil in there to make the different consistency, so this would affect the baking end result. The same would be true with butter and spreadable butter.
I would use spreadable if I was really in a pinch, but I personally would stick to proper butter.
It's perfectly alright so long as you want a crappy cake - just look at the "contents" - butter should just be butter and a little salt (unless it's 'unsalted'!). What rubbish do they add to make it spreadable - and why can't you just use REAL butter anyway ! ! !
Spreadable will work fine, I doubt you'll really notice the difference in the taste to be honest
Most bakeries use margerine instead of real butter.
The spreadable stuff will taste about the same but will affect texture.
Yes, mam:
Butter is butter, and parts are parts.
Enjoy.