I trying to find out what I could use to substitute "Baking spread"? It is in a British recipe and in the US, where I live, I've never seen this.


"Baking Spread" is what used to be Margarine, before most of the ingredients of margarine were banned [predominantly the hydrogenated vegetable oils & trans fats].

In the UK, the most famous baking margarine was Stork, which still exists in a new form. It is owned by Unilever, who publish this data on its formulation - Unilever: Stork


Vegetable oils in varying proportions (70%)(rapeseed, palm, sunflower), water, salt (1.5%), buttermilk, preservative ( potassium sorbate), emulsifier (mono- diglycerides of fatty acids), citric acid, flavourings, vitamin A and D, colour (carotenes).

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  • Sounds like you could also use butter... – Steve Chambers Feb 8 '19 at 18:46
  • Butter and margarine sometimes behave differently in recipes, so substitute with caution. (See this Q&A e.g.) – Erica Feb 8 '19 at 19:59
  • In many recipes you can even use any vegetable oil or 'liquid marg' as long as you do not need the butter or marg to be solid between layer of dough. – Willeke May 17 at 11:35

According to Richard Makin (School Night Vegan, in a post for Olive Magazine, The secret to vegan cooking:

Not all vegan butter is ideal for baking. Most dairy-free spreads are similar to margarine in texture and tend to contain more moisture than traditional butter. Look for a product called baking block (or baking fat) on the supermarket shelves. It’s vegan and behaves like butter – it even works beautifully in laminated pastry doughs such as croissants and pain au chocolats.

That said, I've had reasonable luck baking with a "vegan butter" called Melt which is readily available in the US (at least in the Pacific NW).

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