Can u subsititue margerine for butter for a cake recipe?

I was going to make a cake for my mom's birthday.


When I went groccery shopping, I got margerine instead of butter because I couldn't find a 2-3 dollar butter.





Anyways, it says '; not recommended for frying, baking and freezing';


and last time I used a brand called '; I cant believe its not butter'; so im guessing its not butter, so it has to be margerine. and i used it for baking and everything turned out right.


So my question is : Can i use the margerine i bought for baking? And if i cant, can i substitude it for oil? Will it give me the same results with oil or margerine as using butter?Can u subsititue margerine for butter for a cake recipe?
You can substitute margarine for butter - I do it all the time.





As for not using margarine which says ';Not recommended for frying ....'; you can use it but it just curdles and doesn't look nice but it does work as I do this myself, normally using low fat versions.





You can't use oil instead of margarine / butter unless the recipe says you can as oil is wetter and thicker than margarine.





Good luck with your baking.





KDCan u subsititue margerine for butter for a cake recipe?
First thing to understand about fat in cakes or bread is that it is 'shortening', as in Mamma's little babbee....





So called because it causes a shortening of the relatively tough strands of dough in pastry. Low shortening measns long strands, beloved of French bread eaters. High shortening means short strands, which is what you want in cakes.





The shortening effects of the different kinds of fats are pretty much the same, but oils, as distinct from solid fats - tend to cause a bit oily bread/cake. This is far more noticeable in breads than in cakes.





The short answer (hehe) is that you can substitute marge for butter, and the only effect will be the taste.





One thing though. Some of the stay-soft butter/marge possibles are higher water content, so you might need slightly more.
You can use margarine as long as there is a minimum of 70% fat in it. If the package says not suitable for baking or cooking, it means there is more water than fat. It will not work.





You can use shortening such as Criso instead of butter or margarine. You can not use vegetable oil as it will not work.
Absolutely. I do it all the time, because normally the recipe will say margarine or butter. Just make sure that it is not a specific type of margarine like the kinds that have extra olive oil or something....it's kind of like cooking sprays...make sure not to use the special garlic kind or else you'll have really interesting-tasting cake! lol good luck!
Don't use oil or else the whole thing will turn into a big sloppy mess! There isn't much difference between margarine and butter so you can use either, but if you're using margarine than add a pinch of salt to the mixture with it.
You can use margarine in cakes, it's ok. But cannot substitute it for oil. You can use some applesauce for oil.
Don't use whipped margarine. It has to be the solid sticks or the results won't be the same.
yes you can, use safflower oil to make it healthier
hell Yea
First of all, butter, of course, is made from cream, produced by cows, and by law in this country, has a butterfat content of at least 80%. There are some premium butters on the market with 81% up to 85% butterfat. Water, milk solids, and 鈥?often 鈥?salt make up the rest. The amount of salt in salted butter ranges from 1.5% to 3%.





Margarine is made from a vegetable oil, although when it was developed in 1869 by Hippolyte M猫ges-Mouri茅s in France, it was based on beef fat (suet) flavored with milk. Vegetable oils are liquid at room temperature, but a process called hydrogenation was developed in the early 1900s that makes them solid at room temperature. Most margarine today is made with corn oil or soybean oil.





Like butter, margarine is 80% fat and 20% water and solids, of which about 3% is salt. It is often flavored with skim milk or a synthetically produced chemical compound that mimics the flavor of butter. It is sometimes fortified with vitamins A and D to match the nutritional make-up of butter, and includes salt, artificial color, and preservatives.





I would use the butter.
It can be used, but the result isn't as good as butter. You won't have the butter flavor, and the texture will be affected. Butter is pure ... Margarine is chemicals, preservatives, water and air (and artificial coloring). The margarine in tubs can't be used at all, because there's just too much water and air in there (you can't use whipped butter either). Unsalted butter is what should always be used in baking (the salt can burn and bake too quickly).... To save a few cents is silly, since you're wasting all the money you spent on the rest of the ingredients (and your time) if you make an inferior product. ... Also, never use artificial vanilla extract - get REAL vanilla extract. Artificial has no vanilla at all in it, and is made from wood by-products. If you're going to bake something from scratch, DO IT RIGHT