Butter vs Shortening vs Margarine

Which one do you Prefer?

  • butter

    Votes: 6 100.0%
  • shortening

    Votes: 0 0.0%
  • margarine

    Votes: 0 0.0%
  • other

    Votes: 0 0.0%

  • Total voters
    6

Nekomimi_mode

Member
Joined
Dec 20, 2015
Messages
12
Reaction score
2
Which ones do you prefer to use when making cookies and why? I have to admit I'm partial to butter; even when the recipe calls for something else 9 times out of 10 I'll use butter anyway. I just love the flavor it imparts in cookies. Sometimes if I need the dough to be less sticky I'll use shortening. For stuff like shortbread cookies and really crunchy cookies I'll use shortening. I don't use margarine often unless I just really want something sweet and I don't have any butter.
 
Ad

Advertisements

cupcakechef

Well-Known Member
Joined
Apr 14, 2015
Messages
976
Reaction score
330
I am another who is partial to butter. I guess it's just what I know and love - a flavor thing, mainly, like you said. I always remember cooking with my granny and butter was always her go-to for baked goods, so I think a big part of it is just familiarity! I know how it reacts in a baking context so that makes it easier to determine how my baked goods will turn out.
 

djordjem87

Well-Known Member
Joined
Dec 21, 2015
Messages
81
Reaction score
18
All of these have purpose in kitchen but butter and shortenings are healthier way to go. Margarine is very bad for us and we should try to avoid eating it in any shape it can appear. Most of the times margarine comes as a substitute to butter in many pastries and that is why they can cost less. For example, people in my country are poor and we had a bad habit to make most of the recipes with margarine. Now days, even those who have money stick with the old 'cheap' recipes because most of them are not aware of what margarine really is. It is just oil with additives that keep it firm. And the oil they use is the worst one, The thing they throw away when they make regular oil. As for the shortening, it can be good if it is home made and lots or recipes are better with shortening than with anything else.
 

Bakers12

Well-Known Member
Joined
Oct 2, 2015
Messages
66
Reaction score
7
Always flavor iver anything. Butter is the way to go. It's also better than using those vegetable oils.
 

AuntJamelle

Well-Known Member
Joined
Jan 22, 2018
Messages
51
Reaction score
21
Butter all the way! I totally agree with the points shared on margarine - no thanks!

I do have one Oatmeal Chocolate Chip cookie recipe that calls for Crisco that I still make. One of my goals this year is to start rendering my own lard and I am going to start substituting that in baked goods, pie crusts, etc. and will give it a whirl in that cookie recipe too!
 
Ad

Advertisements

-Daniel-

Well-Known Member
Joined
Oct 3, 2017
Messages
153
Reaction score
96
I tend to use butter for everything, "shortening" is not a common thing to buy here and I'm not a fan of margarine. I use Lurpak.
 
Ad

Advertisements


Ask a Question

Want to reply to this thread or ask your own question?

You'll need to choose a username for the site, which only take a couple of moments. After that, you can post your question and our members will help you out.

Ask a Question

Top