I have been wondering is their a difference in using stick butter and margarine? I currently use Gold N Soft margarine when making cupcakes. I have never used butter thus far. When trying to make Cream Cheese frosting the frosting doesn't get thick n stiff enough to place on top of my cupcakes. To start using stick butter or stick margarine?
I'm a margarine-only person. Don't like the taste of "real" butter. Grew up on margarine. that's what my taste buds are atune to.
There are differences in margarines. Some have a higher water content than others and will affect recipes differently. I never use Blue Bonnet. I always use Imperial (ironically, the cheapest stuff on the walmart shelf!).
LOL! I just realized I was using spread instead of margarine the whole time! LOL! O MY! I will be heading to the store to get butter and show how the frosting turns out. Wish me luck! Another thing, is my vanilla cupcakes a an eggish smell to them, hard to explain, and a taste that I can't explain, but its moist and perfect recipe expect for those two problems. I used the following recipe from Buddy from the Cake Boss:
Ingredients
# 21/2 cups cake flour, plus more for flouring the cake pans
# 2 cups sugar, plus more for unmolding cake
# 3/4 cup vegetable oil
# 21/4 teaspoons baking powder
# 1 teaspoon pure vanilla extract
# 1/2 teaspoon fine sea salt
# 4 extra-large eggs, at room temperature
# 1 cup whole milk
# Unsalted butter, for greasing two cake pans (about 2 tablespoons); nonstick
# cooking spray or vegetable oil may be substituted
I'm a margarine-only person. Don't like the taste of "real" butter. Grew up on margarine. that's what my taste buds are atune to.
There are differences in margarines. Some have a higher water content than others and will affect recipes differently. I never use Blue Bonnet. I always use Imperial (ironically, the cheapest stuff on the walmart shelf!).
That's funny you said that, when I saw the thread I was thinking I only like Imperial.
Here's where I'm odd...I used to only cook/bake with margarine, then one day I tried making bread with butter rather than margarine and I liked it better. But that's just me.
I still like margarine better on things, just not in things.
I didn't know I have been using spread this whole time! I use it in my cupcakes recipes, I will be switching to butter ASAP!
hehe!! There was quite a while that passed where I was using spread before I realized that it was different than the sticks. It's all good 
Best of luck with your cupcakes!!
This is weird, I grew up with margarine -I even helped my mother color the stuff back in the 40's. (Ok, I stood on chair and sprinkled or squeezed the colorant into the mixing bowl.) But I will generally do without if I am offered margerine now. Butter all the way. I used to use margarine in baking, until I noticed that my dog would steal sticks of butter left on the counter but never touched the margarine. I thinks she knows something that people don't.
Narie, I'm the same way. Grew up on margarine but won't touch the stuff now! I definitely prefer butter! (And my dogs like butter too!)
Quote by @%username% on %date%
%body%
