Enjoy the creamy taste of real butter by substituting it for margarine.
The rich, creamy taste of butter is often preferred to that of margarine. Margarine is full of unnatural ingredients, which can be avoided by substituting butter instead. This is easy to do when baking, but butter and margarine are less interchangeable when it comes to spreading them on toast. There are a few methods you can use to replace margarine with the smooth taste of butter.
Instructions
1. Soften butter to make it as spreadable as margarine. Simply take it out of the refrigerator and allow it to sit at room temperature until it is soft.
2. Mix butter with a little vegetable oil to soften it like margarine. Half a cup of oil should be combined with every stick of butter. Mix the butter and oil together by hand or with a food processor. At first the consistency of the mixture will seem too soupy, but it will soon thicken.
3. Preserve the butter-and-oil mixture in an airtight container in the refrigerator, just as you would margarine. When you remove it, the butter will be soft enough to use as you would margarine.
4. Substitute equal amounts of butter for margarine when baking with a recipe that calls for margarine. Be aware that using butter for margarine will change the nutritional content of your baked goods. While both butter and margarine are free of carbohydrates, butter can contain twice as many calories per serving as margarine.
Tags: butter margarine, butter margarine, creamy taste, taste butter, when baking