I used to swap out butter for margarine in everything until my aunt set me straight last Thanksgiving

Back in my 20s I was convinced margarine was the healthier move so I'd sub it in for butter in cookies, mashed potatoes, you name it. Then my aunt came over for Thanksgiving three years ago and watched me grab the tub for her famous pie crust recipe. She just said "honey, that dough is gonna taste like regret" and handed me a stick of salted butter. Now I keep both on hand but I only swap for butter when I'm baking stuff that needs to stay soft longer, like for packed lunches. Anyone else have a swap they thought was smart until someone older called them out?

2 comments

2 Comments

ray_campbell4617d ago

...and she was absolutely right about that pie crust too, butter really does make a difference in pastry. I learned the hard way trying to use margarine in shortbread cookies for a Christmas cookie exchange, they came out flat and greasy instead of flaky. Now I do the same thing you mentioned - butter for anything where the flavor matters or it's getting served right away, and the tub stuff only for things like cake mixes where it's gonna get covered in frosting anyway.

price.gavin17d ago

Yeah I used to be all about the tub margarine for everything but you guys have definitely converted me on that one.