There are two separate schools of thought on this, even in the medical profession.
Butter is a more natural substance, but it contains saturated fats. Butter is known to increase both HDL (good cholesterol) and LDL (bad cholesterol).
Margarine is made from vegetable oil, so it does not contain cholesterol. However, traditional margarine contains trans-fats to help firm the product. Trans-fats will raise your LDL. So, even though it does not contain cholesterol, it has a negative effect on how your body processes it.
The American Heart Association says to go for the newer trans-fat free spreads (which are not as firm as butter or margarine) with low saturated fats. Many of the new spreads contain plant sterols, which can have positive effects on your HDL and LDL cholesterol levels. Smart Balance, Blue Bonnet Light, Country Crock Churn Style, Benecol, Promise, and Parkay are examples of these. No matter which you choose, use them sparingly.
Neither is healthy but margarine has more good fats and less bad fats. However margarine raises your chance of cancer. You shouldn't eat to much of either.
Yes, but butter tastes better! -No, really! :) "Please pass the margarine." "Is margarine better for you than butter?" "I prefer the taste of margarine." "Would you like your margarine by the stick or in the tub?"
Taste and texture.
yes, have done so quite a few times when i have had no butter Butter is always a better choice for flavor and texture than margarine when baking cakes.
Margarine is thicker than butter because there is less saturated fat in margarine.
it should be a little less, however, if you MUST substitute butter, you are better off to use margarine, you will find that it tastes better than shortening.
If you look at equal volumes, clarified butter may have more calories than regular butter or margarine. Regular butter and margarine have some water in them. That water has been removed from clarified butter.
The butter in buttercreme icing is just used as a flavor additive. I would be careful using margarine that may have a different taste. I would advise using a butter-flavored margarine if you decide to make the substitution.
margarine it is cheaper and not so many calories
Margarine
Margarine is made of hydrogenated oils, butter is made of milk, the melting point of them are different. Butter has a high cholesterol level while light margarine has a low level. Margarine has a yellowish color, while butter has a deep yellow color. Margarine is much more recent than butter.
country crock is much better
Often it can be, yes.Additional Information:Do not substitute "light," "lite" or "low fat" margarine for butter in any recipe, because these products contain a lot of water and will not bake in the same way as butter.