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1answer
61 views

How does substituting Butter for Margarine/Shortening affect the Recipe

I know that Margarine / Shortening are usually softer than butter, but what other differences are there? Can I just melt the butter and call it good or will this effect my final Product? I have seen ...
2
votes
1answer
255 views

Why do my pastries come out flat when I use butter instead of margarine?

I am making Danish puff and also mini cream puffs. When I make them with butter, they are coming out thinner and flatter, spreading out. they should be high and round. It calls for margarine (which I ...
29
votes
4answers
12k views

Does freezing butter or margarine change the properties?

I have a lot of butter & margarine and looking for ways to keep it for longer time. Will freezing them change melting point, flavor, or anything that could be undesirable when cooking? Update: ...
2
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2answers
479 views

Margarine vs Butter in cinnamon roll schmear

What properties of margarine makes it better as a schmear in cinnamon rolls? According to an online source: The oil-based fat holds up better than butter under the oven’s heat, so the goo ...
1
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1answer
332 views

Hot Sauce: margarine versus butter

http://www.topsecretrecipes.com/Pizza-Hut-WingStreet-Traditional-Chicken-Wings-Copycat-Recipe.html has a copycat recipe for Pizza Hut's hot sauce (you can't see the recipe anymore as it was free to ...
2
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2answers
186 views

Margarine in place of shortening

According to the Wikipedia article on shortening, it seems as though margarine is considered shortening. Has anyone substituted margarine for shortening in any recipes, and can you report your ...
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2answers
1k views

How do you cook margarine with brown sugar without separating?

I have a recipe that calls for melting margarine, adding brown sugar, and boiling a few minutes before pouring it over matzah boards. The problem is that the margarine separates, and the brown sugar ...