Is margarine better for baking desserts than butter?!
Is margarine better for baking desserts than butter?
I have a cookie recipe that I've tried twice now and they come out horribly! The recipe calls for 4 sticks of butter (yes, I know heart attack in the making)....and I've used unsalted Land O Lakes butter. Cookies end up tasting like lard with chocolate chips. The other girl who gave me the recipe makes them all the time and they come out perfect for her. She said she uses margarine.
Is there a significant difference between margarine and butter for taste?
Answers:
If you're going to use margarine, use something like I Can't Believe It's Not Butter...good flavor. The problem with margarine is that it can contain up to 30% water, which will absolutely RUIN cookies.
I would recommend using regular creamery butter (not unsalted), and try whipping it prior to incorporating it into the recipe.
One other piece of advice: either cut the recipe in half or quarters till you figure out how to make it work. That way you're not wasting so much stuff on experiments!
Good luck.