Should we use butter or margarine?

Margarine vs Butter | What’s the Difference?

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  • Post last modified:August 11, 2022
  • Reading time:11 mins read

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Should We Use Butter or Margarine in Cooking and Baking?

Butter and margarine are made of different ingredients. They have their advantages and disadvantages in terms of taste and health. On the other hand, margarine and butter can be substituted for one another in cooking and baking. Read on to know more about margarine vs butter in baking and cooking.

This article compares the two. We’ll talk about their main differences, so you can decide which product to choose.

Saturated fat and protein sections of milk or cream compose butter. Their churned versions separate the solid from liquid components. In general, bakers use this to add texture and volume. It’s because butter has a rich flavor and creamy texture.

On the other hand, margarine is processed food. Its main goal is to taste and look like butter. Margarine contains oils and emulsifiers. These ingredients help liquids mix.

In addition, margarine is known as a heart-friendly butter substitute in baking. Plant and vegetable oils compose modern types of margarine. It has polyunsaturated fats that can help lower bad cholesterol.

Types of Butter

There are many types of butter. Two of the most known are unsalted and salted.

Unsalted is the most versatile. It is extensively used as it is made only from milk or cream. Unsalted butter contains no added salt. It is also best used in baking.

Moreover, it has a more mellow sweetness than salted butter. Therefore, you would not worry about the impact of additional sweetness on your cooking, especially in baking.

The man for the job is our own HICAPS BUTTERCREAM Gold Pure Butter (Unsalted). It fits these properties perfectly. Our product offers versatility. It’s because bakers can use it alone or in combination.

HICAPS BUTTERCREAM Gold is made from the finest quality of butterfat. Its creamy taste makes your product more flavorful. It also lets your product meets your customer’s expectations.

Refrigerated Margarine

Margarine can be in the form of a stick or tub. Margarine contains less cholesterol and saturated fat than butter but a higher percentage of healthy polyunsaturated and monounsaturated fats.

This idea is perfect for those who are watching their cholesterol. Some margarine products contain trans-fat. They elevate harmful cholesterol, so they can be bad for your health.

Our HICAPS BUTTERCREAM Refrigerated Margarine is cholesterol-free and, to top it off, trans-fat-free. This tells you that we value modernization and provide excellent bake-through qualities without having to compromise our consumers’ health. It is a good butter substitute for baking.

Margarine vs Butter

In conclusion, concentrated dairy fat composes of butter. On the other hand, vegetable oils compose modern margarine such as ours.

It is entirely in the hands of the consumer to choose between the two depending on his/her purpose, whether taste-wise or dietary needs.

Butter is best for achieving a creamy flavor because of its high milk fat content. It does not mean you cannot use margarine in cooking and baking. Margarine can be a butter substitute in baking. It is an excellent option to achieve a softer texture and extend a product’s shelf life.

If you can’t decide, we have a product that is a combination of both – HICAPS Buttercream Prime Butter Blend. It is a premium blend of butter and vegetable oil. It enhances the flavor and lowers the cost of butter. Our formulation will help your baked products achieve the creamy taste of butter and a softer texture effect from margarine.

FAQ About Margarine vs Butter

Which is healthier butter or margarine?

The jury is still out on this one, but it seems that butter may be healthier than margarine. Butter is made from milk fat, while margarine is made from plant oils. Plant oils tend to be higher in unhealthy fats, while milk fat contains more beneficial nutrients like vitamin A and D. Some margarine contains harmful chemicals like trans fats, which can increase your risk of heart disease.

Is margarine better than butter for cooking?

As a general rule, margarine is better for cooking than butter. The main reason is that margarine has lower milk fat content than butter, so it won’t burn as quickly. This makes it ideal for use in recipes where you need to fry or sauté ingredients.
But there are some exceptions to this rule. For instance, if you’re making a recipe for clarified butter, you should use butter instead of margarine. Margarine also doesn’t work well in baking recipes that rely on the creaming method (where you beat together sugar and butter until they form a light and fluffy mixture).

Can you fry with margarine?

Yes, you can fry with margarine – but why would you want to? Margarine is made from vegetable oils and has a higher smoke point than butter. That makes it suitable for frying since it can withstand high heat without burning.


Over the years, HICAPS has helped bakers and businesses make delicious products by offering ingredients like Chiffon Oil, Magic Whizk Whipping Cream, Red Velvet Emulco, and Royal Victoria Cream Cheese

HICAPS also provides tools and resources to valued partners, such as the free “How to Increase Your Sales Amidst the Pandemic” E-book and free online dealer locator that helps look for baking supplies near me

Want more free tips and tutorials? Follow us on Facebook at Hicaps Mktg. Corp. and on YouTube at HicapsTV

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We have another related article “Shortening In Baking: What Is It and Is It Better Than Butter?”

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Should We Use Butter or Margarine in Cooking and Baking?


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This Post Has One Comment

  1. Rex

    Very informative.

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