The Butter Experience

When I started baking, my brother used to complain about a certain flavor distinct in any baked good I made: from cupcakes to even breads. It annoyed him a lot!

I am very much aware that that distinct flavor comes from the butter-wannabe-margarine I use. (Second image, Buttercup). It says in the packaging that it is indeed a "rich-tasting margarine", but hey, anything that looks like butter, I used to call butter. (Emphasis on used to). I always buy it before because it is way cheaper, half the price of the cheapest real butter in the market, plus experts said that margarine has 0% cholesterol and food tech people has already come up with 0% trans-fat margarine. Do I consider it healthier? Hmmm.. let's argue. :)

Margarine may be or may not be healthier than butter, but hey, its distinct flavor does not go well with cupcake and breads, so I ended up buying expensive butter, like Elle & Vire. Yum! My cupcakes and breads tasted better. 

I came to know about Golden Crown when I stumbled upon a blog that suggested it. It is neither butter nor margarine and according to research it is in between the two. It is made with 50% butterfat and 50% vegetable oil. I gave it a try. I expected it to be very similar to buttercup but to my surprise, everything about it screamed butter: from the texture, to the smell and taste, to the melting point. It does pretty well in creaming method as well. I was very pleased! And it costs half the price of real butter!

I am still using blocked margarine. It may not be cupcake and bread friendly, but it works for me for brownies, revel bars, and even for cooking. 

Conclusion:

Butter wins over margarine in baking. Butter compound is a good substitute but I still highly suggest to use real butter. 

Thanks!

xoxo,

Stepp