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Blue Bonnet Butter vs. real butter - is there a difference?

post #1 of 67
Thread Starter 
There's certainly a difference in the price, but is there a difference in the taste of the cake? Or the how a cake rises in the oven? Or maintains it's shape / structure? Sorry if it seems silly, but Blue Bonnet states it tastes and bakes like real butter, but healthier. Thought I'd ask if anyone here uses one over the other and if there is or not a preference.

Thank you for your guidance.

B2B
post #2 of 67
One is butter and the other is not.
post #3 of 67
In any recipe, in my entire 50 years of life, in any recipe that called for "butter", I always used margarine. If there's a difference, I don't know what it is. I'm sure true butter lovers can tell the difference.

Make a couple of small cakes for your family/friends and see if they can tell the difference.
post #4 of 67
Personally, I think butter tastes and bakes up best. Not sure about the science behind it, but it is real cream versus Blue Bonnet being oil that is hydrogenated. I would think most people would agree that real butter tastes much better.
post #5 of 67
I can tell a slight difference in taste. I use unsalted butter when I bake. Sadly there is no salt free margarines. Both contain around 80% fat, the calories are the same, unless you get diet margarines. Then the fat amount is lower, water percentage higher and that can and will affect texture as well as taste.
post #6 of 67
I always use Blue Bonnet. Everyone LOVES my icing on my cookies and I use Blue Bonnet in it. You would think my cookie icing were crack or something. I have actually had people fight over the last cookie left. LOL
post #7 of 67
i also only use blue bonnet and have had nothing but compliments. i dont notice a difference but i guess that there probably is but i can't tell.
post #8 of 67
I dont use it cakes all the time but do on occassion. I dont use it for icing, but have never tried it so I couldnt tell you if there is a difference. I do however use Blue Bonnet exclusively in my cookies. I just like the outcome.
Becky D
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post #9 of 67
Quote:
Originally Posted by sweetiemama

I would think most people would agree that real butter tastes much better.


Ummmmm.....No.

I can't understand where the phrase "sweet creamery butter" comes from because I think "real" butter is the most vile, bitterest, nastiest tasting crap I've ever tried. Given the choice between dog poop and real butter on my biscuit, I'd probably just go hungry.

It may very well be because I grew up on margarine .... when your mom is raising six kids, she doesn't spend perfectly good money on $3 "butter" when the 29 cent yellow stick of fat works "JUST fine!" I swear, sometimes I think I'm the only kid that grew up poor in America .... 'coz to hear everyone on the food channel and the tv commercials tell it, EVERYONE'S mother used real butter! icon_confused.gif Well, none of the mothers *I* knew ever used real butter! I never knew there was such a thing until I was in my late teens/ early 20's.
post #10 of 67
Well, there were 13 kids in my family and I never tasted margarine until I went to a friend's house for dinner. Couldn't even eat the greasy disgusting junk. I would never even consider baking with or eating anything but real butter!
post #11 of 67
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by sweetiemama

I would think most people would agree that real butter tastes much better.


Ummmmm.....No.

I can't understand where the phrase "sweet creamery butter" comes from because I think "real" butter is the most vile, bitterest, nastiest tasting crap I've ever tried. Given the choice between dog poop and real butter on my biscuit, I'd probably just go hungry.

It may very well be because I grew up on margarine .... when your mom is raising six kids, she doesn't spend perfectly good money on $3 "butter" when the 29 cent yellow stick of fat works "JUST fine!" I swear, sometimes I think I'm the only kid that grew up poor in America .... 'coz to hear everyone on the food channel and the tv commercials tell it, EVERYONE'S mother used real butter! icon_confused.gif Well, none of the mothers *I* knew ever used real butter! I never knew there was such a thing until I was in my late teens/ early 20's.



creamery --- the old old name for where raw milk was processed to create milk, cream, butter.

sweet --- no salt added.

----

waving at IndyDebi --- hey over in my hometown in East central IL, I too grew up on margarine (usually BB or Imperial or sometime Land-o-Lakes--whatever was cheapest) to go on that 5 cent/loaf days old bread from the bread outlet. (fresh bread? what's that?) Butter was a special occasion only and there was only 1 cookie recipe that mom used it in.

that said -- I can't stand margarine any more -- too fake, artificial. I've found I use only 1/2 to 1/3 the amount of butter on a biscuit as I would margarine.

is the salted (regular) or unsalted (sweet) you don't like. I only use sweet in baking where there will be salt in the recipe.

for the table it's salted.
Keep on cakin'!
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Keep on cakin'!
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post #12 of 67
There were two kids in our family and we always had real butter. I won't eat margarine, won't bake with it and would rather stick a dull and rusty fork in my eye before serving it to a customer or an acquaintance.

I am Founder and President of the Cake Snob Club for a reason! icon_smile.gif
post #13 of 67
Well I was also grew up exclusively on margarine. Never had butter until I was old enough to buy it myself. I use butter in almost all my cooking and baking now, but I've honeslty never done a testing, so I can't tell you it tastes better. I do however, make a mean chocolate chip cookie that I use half butter and half (wait for it)...butter-flavored crisco. I know there are people recoiling in horror over that, but shortening/margarine really does give a different texture than butter in certain recipes.
post #14 of 67
My Mother always used butter but she liked to watch Julia Child on TV. When our children were growing up we couldn't afford butter so we always used marg. You can substitute any hard margarine for butter in baking it has the same properties but you can't use soft margarine the same way. If the recipe calls for unsalted butter just cut back a little on the added salt. If you are making SMBC or IMBC you definitely don't want to use anything that is salted! There is a difference in flavour but both make for tasty baking.
post #15 of 67
Quote:
Originally Posted by Doug


creamery --- the old old name for where raw milk was processed to create milk, cream, butter.

sweet --- no salt added.



Thanks!!! At least I know where the (bad) description comes from! icon_lol.gificon_lol.gif
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