So today i was out restocking on ingredients for my baking and while i was looking at all the butters and margarine , i started to wonder what is the big difference between the two and what would be the effect of using margarine in place of butter in a recipe and vice versa. So i decided i would make a post comparing the use of the two .
The main difference between butter and margarine is that butter is derived from animal fats , whereas margarine is derived from hydrogenated vegetable oils . So this would make margarine the best choice for vegetarians. Butter also contains higher levels of cholesterol and saturated fats then margarine , however margarine contains high levels polyunsaturated and trans fatty acids.
Another way in which Butter and Margarine differ is in shelf-life. Butter must be kept refrigerated in order to remain fresh for several days and like other dairy-products can become spoiled or rancid without proper storage. Margarine should be refrigerated to remain its solid form , but can remain stable for much longer than butter.
So what does all this mean ? They both have their disadvantages and advantages health and storage wise and can mostly be interchanged in recipes so I think which you use is just down to your personal preference as some people say both give their baking a different final taste . I personally prefer the taste of recipes that I've used butter for , but i do use both in my recipes dependent on what i have available.
Hope this helps , if this is something you've also wondered about ! :)
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