The best margarine for baking depends on the desired outcome, with Land O'Lakes sticks praised for high oil content (80%) for consistent results, Stork for fluffy cakes, and brands like Blue Band, Fairy Baking, and Earth Balance (for flavor) also recommended, but always check labels for fat/water content (over 75% fat is ideal) for success.
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Land O Lakes margarine is the best for baking. Imperial and Blue Bonnet have less fat and more water.
'Hard' margarine (sometimes sold as a baking block) has roughly the same fat content as butter (75-80%), so is the best choice for pastry.
Something like stork works perfectly well in baking. I've been using stork for many many years and it's always stood me in good stead. They have both a buttery stork product for pastry and a spread. They have launched a new stork liquid but I have yet to try it and would have to be convinced!
Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise. Adding a dollop of mayonnaise to your batter can help make your freshly baked cake softer with an added boost of moisture.
Stork is a brand of margarine spread manufactured primarily from palm oil and water, owned by Flora Food Group, except in southern Africa, where it is owned by the Remgro subsidiary Siqalo Foods.
DescriptionThe rich and creamy taste of Becel Buttery is great for spreading, cooking and baking, and can be used as a 1:1 swap for butter in your favourite sweet or savoury dishes. A healthy diet low in saturated and trans fats may reduce the risk of heart disease. Becel is low in saturated fat and has no trans fat.
It is also a lower in saturated fats than butter, but this comes at the cost of the taste and texture. When it comes to baking, butter can make your baked goods taste richer and have a more satisfying mouthfeel, but margarine can be a good option if you are looking for a lower and cheaper fat substitute.
Earth balance is my favorite for a light flavor, but it doesn't spread well directly out of the fridge. I'm used to marg so Country Crock tastes good to me. But it's probably because that's what I was raised on. Earth Balance is definitely closer to real butter flavor though.
When you use salted butter, the added seasoning ultimately ends up in your food, affecting its flavor. That's why many people say unsalted is the best butter for baking and some prefer salted butter for cooking and spreading.
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It can be used for spreading, cooking and baking and is perfect for families who prefer an alternative to butter but still fancy something scrumptious. It contains 65% less saturated fat than butter and has no artificial colors or flavors.
The healthiest margarine is soft, trans fat free, and made with unsaturated oils like canola or olive oil. Benecol and Flora ProActiv stand out for including plant sterols that help lower cholesterol. Choose spreads labeled “non-hydrogenated” and with low saturated fat content.
First things first: not all margarines are created equal – some are hard and contain trans fats, while others, including Becel®, are soft, non-hydrogenated margarines that are low in saturated fat, provide a source of omega-3 polyunsaturates and can be incorporated into a heart healthy diet.
Baker's Margarine 548 is a Non-hydrogenated, water-churned, margarine designed as a general purpose margarine for use where a reduced trans product is desire. Manufactured from select vegetable oils and is blended to produce extended plasticity.
Stick margarine made with 80% vegetable oil, i.e. Land O Lakes® Margarine, can be substituted for butter in most baking applications, except pastry recipes and candy made from boiled syrup.
Choose margarine with at least 80% fat for the best baking results. Low-fat margarines have more water, which can make cakes dry or cookies spread too much.
Buttercup is a flower, the one pictured on the packaging ye margarine. Most of us got confused na "Butter" on the word "Buttercup". Well, it's a clever marketing trick that paid off I guess.
Mary Berry always uses stork soft margarine, so do I, I went to a show years ago , and I spotted the spread, she was not advertising it.
Becel® Original margarine offers 80% less saturated fat than butter and has no trans fats. Is there fat in margarine? Yes. Regular margarine has 8 g of fat per 10 g serving (2 teaspoons), while calorie-reduced margarine, including Becel®Light, has 4 grams of fat per 10 g serving (2 teaspoons).
Even though butter is a better choice over margarine, people who are overweight or obese are often advised not to consume butter. For such people, margarine with low or no trans fat is sometimes considered to be the best option, since it may prevent increases in blood cholesterol level and heart disease.
Margarine/non-dairy spreads
Loved for its ease of spreading and scooping, margarine has long been a choice ingredient for bakers as its soft texture makes it light work to whip up into buttercream frosting or to cream into sugar for a sponge cake.
UK-based spread company Flora has announced that its entire range of spreads will now be dairy-free and vegan. The well-known margarine brand already offered a mostly plant-based collection of spreads, but it had previously used buttermilk in its “Flora Buttery” product.
Keen bakers and sandwich makers rejoice! Flora Buttery is rich and creamy with a deliciously buttery taste. Perfect for folding into your Victoria sponge cake mixture, melting onto your jacket potatoes or spreading on your favourite toasted bread. Made with natural ingredients and free from palm oil.