By Pam D.

Re: hard v. soft margarine
19 Aug 2008 02:59

When cake recipes call for "margarine" do they mean the block variety as opposed to the soft tub? If that is the case can soft or butter be substituted as the hard variety is difficult to find in Canada. What really is the difference when using these three different fats in baking?

Replies

By JoyH Yorkshire

Re: hard v. soft margarine
19 Aug 2008 05:46

I'll stick my neck out & say in the UK most people would assume margarine in a cake recipe would mean the soft tub type.

A common block type here is 'Stork' & many use it along with lard for making pastry, although I use butter in both cakes & pastry as the flavour is much nicer IMO.

However there are health concerns whichever fat you use. The hard blocks came in for bad publicity some years ago as they contain trans fatty acids which form when liquid oils are made into solid fats by adding hydrogen - (that includes Crisco too) And butter contains animal fats which can raise cholesterol & cause hardening of the arteries. Having said that, I think more people are using butter as it's a pure 'natural' product.

Personally I don't buy the block magarine any more even though it's cheaper, so it's a personal choice really.

By Essex Girl

Re: hard v. soft margarine
19 Aug 2008 06:57

I'm with you Joy. I use only butter for cakes, etc. If the fat needs to be soft, as in an all-in-one recipe I just put it in the microwave for a second or two. However, I printed a couple of Busy Bee's recipes recently for chocolate cakes made with oil. I used to make an American packet mix for chocolate cake to which oil was added rather than butter or margaine and it was always so moist. Hoping these will be the same!

By gilldoteee

Re: hard v. soft margarine
19 Aug 2008 09:51

I always use (dairy-free) soft marg in cakes as I'm allergic to milk products.
Hard marg is full of nasty trans-fats so I don't use it.

By John S

Re: hard v. soft margarine
19 Aug 2008 10:17

Pam D., It means the hard stuff and available in most supermarkets in Canada, (usually right next to the butter).
The hard margarine does have trans fats, then again so does butter but to a lesser degree, but then butter has twice as much cholesterol as both margarine and lard, so what you gain on the roundabout you lose on the swings.
Crisco is now made with no trans fats Joy, ever since the health wise in the states started kicking up a fuss which also forced all the fast food chains to change their cooking oils and menus.

By nanny ogg

Re: hard v. soft margarine
19 Aug 2008 10:31

soft margarine for the creaming method
hard margarine for the rubbing in method
xx

By John S

Re: hard v. soft margarine
19 Aug 2008 11:35

This was copied and pasted from the "practically edible" site
Cooking Tips
Be careful using soft or whipped Margarine in cooking. You're better to use the firm, stick Margarine. Soft Margarine won't behave the same: for instance, in making fudge, the fudge won't set.

By Chutney Queen, Somerset

Re: hard v. soft margarine
19 Aug 2008 12:42

I find that older recipes sometimes state margarine, and it is the block marg they refer to. More modern recipes often state butter. I would say only use soft margarine if it specifically says so in the recipe -and again more modern recipes often state "softened butter".
I have unfortunately had to stop using butter for my baking as its so expensive now, and if lots of flavours in cake - such as choc, coffee, fruit, etc. then I honestly don't think it is that easy to tell. If I were making say shortbread or Victoria sponge etc. then I would use butter.

By Crafty Cookie

Re: hard v. soft margarine
19 Aug 2008 18:17

A good recipe will say whether or not the margarine to be used is soft.

Otherwise Nanny Ogg took the words right out of my mouth.

By John S

Re: hard v. soft margarine
20 Aug 2008 05:38

If you read up on margarine you will find that there is a big difference between hard and soft, the manufacturing process is different and the hard contains a lot more fat than the soft and that is the reason that it should be used in baking, if you want to soften the margarine for creaming, leave it at room temp for a while just like you would butter, it's as simple as that.

By Rita

Re: hard v. soft margarine
23 Aug 2008 07:56

Soft margarine will not be able to support the texture of the cake as it is made up of less fat and more liquid. Check the food label and find out what the fat content is.
I use butter for cakes but if I were to use margarine, I would use the hard margarine like Stork.