In the world of baking, a few common dilemmas have stumped us all, such as whether to use baking soda or baking powder, all-purpose or cake flour, and of course, butter or margarine. While these ingredients might seem quite similar, not all of them are equally cut out for baking, cooking or spreading. So, before you put in the elbow grease on your next baking adventure with a specific fat or oil, consult our guide to find out which is best for your needs. You’d butter believe it!
What is Butter?
Butter has been a kitchen staple for centuries, and it’s easy to see why. Made by churning cream, butter brings a rich, creamy flavour to a variety of recipes, sometimes with a pinch of salt added for extra flavour. The churning process separates the butterfat from buttermilk, with the solid part being what we use as butter. There are several types of butter, including salted, unsalted, cultured, and clarified butter — also known as ghee. Whether you’re baking, cooking, or just spreading it on toast, butter adds a delicious and indulgent flavour and texture that transforms any creation into a decadent delight.
What is Margarine?
Margarine is a processed product created in the 19th century as a more affordable alternative to butter. Made from vegetable oils, water and sometimes milk, margarine often includes emulsifiers, colourings and preservatives. Similar to butter, margarine exists in different types, each varying in fat content and designed for specific uses. It’s widespread in terms of usage and can be used in cooking, baking and spreading, with some varieties formulated to stay soft — even when refrigerated — making them effortless to spread. You can identify these types of margarine by their packaging, often sold in tubs and containing a higher proportion of air and water.
Nutritional Value
Butter is famed for its high fat content, with about 80% of its calories coming from fat. Each tablespoon packs around 7 grams of saturated fat and 30 milligrams of cholesterol. It’s also a substantial source of fat-soluble vitamins like A, D, E and K, as well as minerals such as calcium and phosphorus. However, some caution against butter’s high saturated fat content, which is known to raise cholesterol levels and could potentially increase the risk of heart disease.
Margarine, on the other hand, usually has a similar fat content of around 80%, but it’s lower in saturated fat — typically just 1-2 grams per tablespoon. Instead, it’s higher in unsaturated fats, which can be better for heart health. Margarine usually doesn’t contain cholesterol and is often fortified with vitamins A and D. Still, margarine can vary a lot from brand to brand, so it’s important to check the labels.
Health Implications
The ongoing debate about butter versus margarine often focuses on their fat content and heart health dangers. Butter’s saturated fats and cholesterols can raise LDL cholesterol (“bad” cholesterol), increasing heart disease risk. On the flip side, some older formulations of margarine contain trans fat from the hydrogenation process, which not only boosted LDL cholesterol but also lowered HDL cholesterol (“good” cholesterol), adding to piling heart disease concerns. The good news is that many modern margarines have swapped out trans fats for healthier unsaturated fats, like polyunsaturated and monounsaturated fats, which can help lower LDL cholesterol and be better for your heart.
Applications, Taste and Texture
Through the Maillard reaction, butter and margarine can yield quite different results, especially when combined with various cooking methods and ingredients. We have compiled some of these methods and explained how butter and margarine can really shine in your cooking. See the table below to see how they stack up.
Culinary Use | Butter | Margarine |
Baking | Provides a rich, creamy flavour that makes cookies, cakes and pastries more satisfying. Its fat content contributes to a flaky and tender texture, especially in pastries and pie crusts. Works well with the creaming method to create a light, airy batter that helps with rising. | Adds extra moisture to treats, with some varieties created for this purpose. Aside from certain pastries, may produce unpredictable results, such as causing cookies to spread more or making cakes denser. Often seen as a more cost-effective choice for bulk-baking compared to butter. |
Cooking | Adds a rich, deep taste and is often employed for sautéeing and frying. Crucial to the development of smooth, velvety sauces. Chefs sometimes add a touch of butter in the final stages of cooking to elevate the flavour of soups, sauces and vegetables. | Versatile enough to be used for sautéeing and frying, especially formulations with a higher smoke point and thus, suitable for high-temperature cooking. Also stands as an ideal alternative for those looking to cut down on saturated fat. |
Spreading | Offers a rich and smooth flavour that’s perfect for toasted and untoasted bread, adding a hint of indulgence to a simple meal. | Typically softer, easier to spread even when directly removed from the refrigerator. Available in various flavours and formulations, including those fortified with vitamins or plant sterols. |
Key Differences Between Butter and Margarine
To seasoned bakers and chefs, margarine and butter can be worlds apart in terms of the flavour and nutritional profiles they bring to the table. Butter is made from dairy milk or cream, giving it a richer, more flavourful taste and luxurious mouthfeel. Meanwhile, margarine is made from plant and/or animal fats and can sometimes feel greasier and less nuanced to taste. These sources affect the colour of butter and margarine, with butter being naturally light or deep yellow, and margarine often dyed yellow from white to resemble butter.
When it comes to melting points, butter can withstand temperatures of up to 35°C, burning rather easily. This renders margarine a better choice for certain bakes, especially in select puff pastries, because it can handle higher temperatures for flakier and more layered outcomes.
Making the Choice Between Butter and Margarine
Still split between butter and margarine? While experimenting with both can be helpful, the best choice often comes down to evaluating your dietary needs, health goals and taste preferences.
For instance, for heart health, go for margarine that’s free of trans fat and high in unsaturated fats, and seek options enriched with plant sterols or stanols to aid in lowering cholesterol. Otherwise, if you’re baking and want that rich, buttery flavour and texture, butter is usually your best bet — just remember to use it in moderation. Separately, for everyday use, pick a spread that aligns with your dietary goals and check labels for fewer artificial ingredients. These guidelines will help you make a diet-, health-, and flavour-conscious choice.
Butter Your Bakes Up for Success with a Taste of Our Creations at Umbi Tea & Coffee
A significant part of becoming a great baker is diving into experimentation and connecting with other like-minded individuals who have their own stories and tips. At Umbi Tea & Coffee, we’ve navigated our fair share of baking trials and hilarious mix-ups, like mistaking margarine for butter. These experiences have shaped us into our current success of being one of Bogor’s top cafés. Come speak with us and savour the joy of baking firsthand with our delicious treats and premium teas — let’s create sweet and lush memories together.
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