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Blue Bonnet Butter vs. real butter - is there a difference? - Page 4

post #46 of 64
7/6/08 at 9:35pm
Butter rules.

Margarine is gross.

And I have never heard of anyone of slathering ketchup or mayo on bread and eating that as a sandwich, although one day, I made my husband's lunch while I was mad at him and when he opened it to eat it while at work, he discovered he had a mustard sandwich!! Haha - punishment!
~ Sherri
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~ Sherri
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post #47 of 64
7/7/08 at 10:25am
There is NOTHING like REAL butter (Unsalted for baking) It's the best thing. I do not cut corners when it comes to that.
Happy Baking,

Twin Dees

"Good cakes aren't cheap,
Cheap cakes aren't good" (TM)

I am a very proud Mom of Nia , Jada, & D.J.
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Happy Baking,

Twin Dees

"Good cakes aren't cheap,
Cheap cakes aren't good" (TM)

I am a very proud Mom of Nia , Jada, & D.J.
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post #48 of 64
7/9/08 at 1:54pm
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.



I'm in the dirt poor club too... we baked with hard margarine (the stick / square type) and my mom even once bought the gallon margarine container once to do all her christmas baking with. To this day, both my mom and me prefer margarine (now the non-hydrogenated kind) over butter on toast, sandwiches, potatoes, popcorn (especially air-popped popcorn!) etc. BUT I bake with butter all the time for my cakes and cookies since I was under the impression that it was far superior. However with it being 4.50 for a pound of unsalted now, I think when I have a bit of money saved I'm going to do a taste test between butter and margarine (imperial brand) to see if people can really taste a difference between cookies, cakes, and amercian buttercream icings
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post #49 of 64
7/9/08 at 4:35pm
crislen, you need to start shopping at restaruant depot. I get butter there for around $2.20 a lb. I just paid $4.50 a lb for the farm fresh stuff but that is to play around with for dh.

And after that post with the info about how bad maragine can be for your health, I don't think I'll buy it anymore.
Sometimes you have to look reality in the eye and deny it.

I'll always love and miss you!
Taylor Lynn Wooten 4/11/08
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Sometimes you have to look reality in the eye and deny it.

I'll always love and miss you!
Taylor Lynn Wooten 4/11/08
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post #50 of 64
10/19/08 at 2:53am
I know this BUTTER/Margarine discussion is from July but I was wondering if anyone had switched from one to the other since this discussion.
I WAS a margarine user until I started into the cake/icing world last summer. I love butter but would like to start using margarine more because of the price.
I'll have to do some testing myself?
Great thread.
Susie who is having her 53rd birthday today. YEHA! I'll post the cake I made myself in MY PHOTOS. icon_smile.gif
northern NY
http://susies1955.blogspot.com/
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northern NY
http://susies1955.blogspot.com/
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post #51 of 64
10/19/08 at 9:42am
Why not raise your prices to accomodate the price of butter instead of using a product of lesser quality?
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post #52 of 64
10/20/08 at 8:51am
I also don't remember "real" butter growing up! I really just thought butter was butter and "salad dressing/miracle whip" was mayonaisse! Never knew there was "real" mayo! I LOVE LOVE LOVE real butter now! Discovered it when I got married and did my own grocery shopping and baking and such! Nothing better on warm fresh bread! MMMMMMMMMMMM!!! And I have to say that my very favorite thing to eat when I was a kid were ketchup sandwiches!!! Loved em!!! icon_lol.gif
Sweet Moments Cakery...because everyone deserves a Sweet Moment!
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Sweet Moments Cakery...because everyone deserves a Sweet Moment!
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post #53 of 64
10/20/08 at 10:29am
Ketchup sammidges??

Now that is just not right.
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post #54 of 64
10/20/08 at 11:22am
Quote:
Originally Posted by chutzpah

Ketchup sammidges??

Now that is just not right.



icon_lol.gificon_lol.gif LOL!!!! You ARE right!! I keep remembering how much I loved them when I was a kid and the thought of trying one now is pretty appalling!!! icon_eek.gif
Sweet Moments Cakery...because everyone deserves a Sweet Moment!
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Sweet Moments Cakery...because everyone deserves a Sweet Moment!
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post #55 of 64
10/24/08 at 7:08am
Quote:
Originally Posted by Lady_Phoenix

Sadly there is no salt free margarines.



I just wanted to say that Fleischmann's makes a salt-free margarine now. I believe it's the only one on the market.
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post #56 of 64
10/24/08 at 8:10am
I was wondering this as well. I am glad so many people commented and I could read what everyone had to say!
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post #57 of 64
10/24/08 at 2:44pm
Just thought this was interesting. I'm not putting any value judgment on it:

I had to do a paper on fats in my baking and pastry class. I chose to make the same chocolate cake recipe 7 times using unsalted butter, unsalted Saffola margarine, organic-no-trans-fat Earth Balance shortening,, Crisco, Sweetex, oil, and applesauce.

The method differed a little bit for the oil and the applesauce cakes. I whipped the egg whites separately in these make up for the lack of air when creaming shortening/butter), but all the ingredients were otherwise the same for all seven cakes.

I gave the seven uniced, numbered, blind samples to the other students in my class and some spouses also participated--admittedly a small sample. It was a HUGE surprise to me that no one preferred the cake with butter! The favorites were the Earth Balance and Sweetex cakes. The only "fat" that was consistently recognized was the cake that had applesauce as a fat replacement and it was not the least liked. No one correctly identified the cake with butter, but one person did say they liked that cake the least.

I'm sure that with a non-chocolate cake, the butter would have been more missed, but as far as texture and flavor in the chocolate cake, the butter was a bust.
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post #58 of 64
10/24/08 at 5:30pm
Quote:
Originally Posted by chutzpah

Ketchup sammidges??

Now that is just not right.



No, it really isn't!

When I was little, two special treats were sugar sandwiches (with lots of butter of course - how else would you stick the sugar to the bread?) and condensed milk on toast. mmmmmm.

No wonder I have good ole British teeth full of fillings.

For me, butter gets the vote thumbs_up.gif . Hate margarine, hate it, hate it.
- Natalie
"Blessed are the cheesemakers?"
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- Natalie
"Blessed are the cheesemakers?"
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post #59 of 64
10/24/08 at 6:31pm
Quote:
Originally Posted by itsacake


I had to do a paper on fats in my baking and pastry class. I chose to make the same chocolate cake recipe 7 times using unsalted butter, unsalted Saffola margarine, organic-no-trans-fat Earth Balance shortening,, Crisco, Sweetex, oil, and applesauce.

The favorites were the Earth Balance and Sweetex cakes.



Is Earth Balance the soy butter substitute? My son has a severe milk allergy and I've been contemplating making cake/cookies/icing with it, but was very, very afraid of the result (I worship at the altar of real butter).
How to Price Your Cakes
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How to Price Your Cakes
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post #60 of 64
10/24/08 at 7:51pm
They have changed the packaging since I did this, but the shortening I used is here:
http://www.earthbalancenatural.com/#/products/shortening/
it is salt-free, dairy free, and trans-fat free, so I feel good baking with it when I need to be non-dairy. I have to admit though that since I buy hi-ratio in 50-lb blocks and therefore always have it around, I usually use it for convenience and cost.

When I bake Challah bread, which needs to be dairy free, since I am adding salt anyway I usually use Earth Balance margarine:
http://www.earthbalancenatural.com/#/products/soy-garden/
I did taste tests between Earth Balance and Crisco for the bread, and Earth Balance came out ahead.

Hope this helps
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