Butter, full stop. Margarine was created and marketed as a supposedly healthier 'alternative' to butter, but as one person recently described it: "Excuse you, I think you mean *chemically altered* whipped fat."
Close. It was used as a butter-replacement during WWII.
People would buy a plastic bag of fish-belly white margarine and the squeeze it to pop a packet of yellow dye inside. Then they would knead in the color until it looked like butter.
Margarine was invented in 1869 & used beef tallow as a cheap substitute for butter. Beef tallow was dropped in the early 20th century, but margarine really got popular during WWII as it was not only cheaper, but also because butter was heavily rationed here in the US & people were allowed only 2 ounces of butter per week. Actual butter went to the military. Margarine was actually white & came with packets of yellow coloring to be mixed into it. Margarine has remained cheaper than real butter and that’s why so many people use it. I grew up in the 60s, we used margarine for regular eating and splurged on real butter for baking or on holidays.
I don’t even know if it’s cheaper tbh, but the only people I’ve seen using it were kinda poor and had the big ass tub of country crock instead of actual butter
Margarine is not vegan by default. If you're vegan you need to get specific non-dairy butter. I'm lactose intolerant and finding butter is really annoying sometimes.
How many did you try taking? I’ve always needed 2-4x what the package recommends, and if it’s a liquid like milk or a milkshake I need to take it half at th3 start, half at the end. If it doesn’t work for you even then, it’s probably not lactose intolerance.
I did try multiple pills, taking it before and after, etc. I also have celiac which causes its own host of GI issues. I don’t doubt that it’s not helping the situation. I’ve learned to navigate what I can and cannot eat at this point without having problems. But thank you so much!
have you tried the miyoko's vegan butter? if it's available wherever you may be? much better than margarine in a tub, and much closer in taste to real butter because it's cultured. also kind of expensive but i'm always excited when i can get my hands on it.
This is actually not true! My husband has a dairy allergy and the OG country crock is his (literal) bread and butter. It is mostly soy bean oil with carotene for color and salt for flavor.
Ya, growing up we would sometimes get it because it was cheaper, but we still usually had butter.
It's definitely still cheaper where I live, but I have never bought it since I started buying my own food. I'll buy the cheapest butter, or whatever is on sale, but that's still waaay better.
The only other time I've seen someone buy margarine is someone that didn't have a working fridge. Not necessarily poor, but there was a power line down and the electric company, city, and county were dragging their feet deciding who's responsible it was to fix it.
Its like miracle whip and mayonnaise. Although miracle whip used to be a cheaper product, now it cost more. So much more gross, I love mayonnaise though.
My dad bought Miracle Whip once by mistake. We were on a family road trip and mom made lunch from the cooler with the Miracle Whip. We ended up throwing it all out because we thought the mayonnaise was spoiled. Nope, that's how Miracle Whip is supposed to taste.
Blech.
I grew up in a part of the country where MW was the default - restaurants, school cafeteria, friends' homes, anywhere mayonnaise should be, there was Miracle Whip. Only at home would I get real mayo.
I learned to simply avoid food containing mayonnaise outside my own house. I was so thrilled when I went to the West Coast for college and discovered that the school lunchroom used actual mayo. I got to lunch late one day, and tuna salad sandwiches were the only thing still available, so I reluctantly got one. What a pleasant surprise when I tasted it!
The history of margarine is actually fascinating if you ever want to go down that rabbit hole. But yes I very much remember it being a big part of 90s fad diet culture nonsense 😩
Oh, yeah. Vegetable oil was supposed to be healthier somehow. That's why McDonald's stopped frying their fries in beef tallow and they no longer taste as good.
It seems to me this was around the same time as "paper or plastic" at the grocery store. Where the clerk would ask you if you wanted paper or plastic bags and if you said paper you were an evil tree killer and would get all sorts of dirty looks.
Science has undergone some interesting changes through the years.
Fun little history fact, margarine gained popularity during WW2 as a butter alternative, and overtook butter in popularity by the mid 50’s and into the 80’s and 90’s until the term “trans-fats” became the dietary boogeyman of the decade.
Not so fun little fact (depending on how you want to view it), Margarine generally has less bad/trans fats than butter does now, but the stigma remains despite being baseless.
Butter does taste better though.
My Dad ate margarine in the 80s/90s. His Dr recommended it because he had high cholesterol.
Turns out margarine was much much worse.
My Dad was SO angry when he found up he sacrificed having butter all those years and it didn’t help.
My mom had low cholesterol so she ate butter. lol
Margarine was developed in 1869 as a butter substitute during a famine in France. People liked it. It made its way to the U.S. The Great Depression and WW2 increased margarine’s popularity.
I know people who use margarine: vegans.
My husband had a tub of country crock in his fridge when we started dating. He also had imitation vanilla and Maxwell house coffee. He's now a kerrygold devotee, males his own vanilla and has an entire coffee bar that rivals Starbucks. He's trying to grow his own coffee beans now.
Decades ago there was a HUGE push against natural saturated fats of all kinds, like butter, based on VERY questionable evidence, which was where a lot of the ITS NOT A SATURATED FAT, ITS HEALTHY "VEGETABLE" OIL! (dont mind the hydrogenated part and that it is a terribe trans fat...) Even movie theaters had HUGE pressure to stop using coconut oil to pop popcorn because it was SO unhealthy.
There's actually a whole history behind it that traces back to the Napoleonic wars. 99 Percent Invisible had a whole episode about it- "I Can't Believe It's Pink Margarine." Pretty interesting stuff.
Yep, we always ate it growing up (80s/90s) but the butter fad faded and butter came back into popularity. I remember though when I was in Germany mid-2000s my host family mother was a die-hard margarine health pusher.
My father used it because his aunts would smuggle it in from neighboring states - yellow margarine was illegal here in the fifties and sixties - so it was a special treat.
It is legal to sell here now, but we still can not serve it in institutions (prisons and schools mostly) and restaurants without doctor's orders.
Butter. Though I usually keep a little margarine on hand for times when I need to cook without dairy to accommodate some friend’s dietary restrictions.
Were they lying, or was the research not just developed enough? Nutrition research is horrendously difficult to do due to all the factors that go into affecting people's health.
The original research linking dietary fat to heart disease was flawed. It was a comparison of diet vs. health outcomes in 7 countries. Critics pointed out that the study author had disregarded countries that didn’t neatly fit his hypothesis (IIRC there’s debate on how intentional this omission was). The study was convenient for the US agricultural industry because it took the pressure off grains and sugars (including corn syrup) and made them appear to be healthier.
US agriculture policy since the Nixon administration has encouraged the mass production of a few commodity crops on a massive scale (including corn, soybeans, and wheat). A lot of US agricultural policy since then has been focused on how to deal with the glut of grains that decision left us with. Lots of peculiar policy choices and business decisions (ethanol mandates, putting high fructose corn syrup in absolutely everything, the old food pyramid, promoting margarine derived from soybean oil as healthier than butter, discouraging dairy and egg consumption, etc.) make a lot more sense when you consider that we’re trying to get rid of absolutely massive surpluses of those crops.
I think margarine tastes better. Guess it's what you're used to. and different margarines have different tastes. I prefer bluebonnet on pasta, imperial is fine for anything else.
The point remains the same. The chemicals that combine to make what we know as an apple are not all easily pronounceable. This does not detract from the apple’s health characteristics.
Which doesn't negate the fact that some chemicals are more harmful to humans than others. Also there are natural chemicals (like in apples) but also man-made chemicals.
(Hydrogen cyanide specifically, which, is the base chemical in Zyklon B that was used in Nazi gas chambers and is still used as part of the death penalty by gas in parts of the US.)
Yeah, but being able to pronounce them has no effect on their health characteristics. That’s my whole point. You can manipulate any molecule that is not super simple into unpronounceable garbage using “technically correct” naming conventions.
Not that I would agree that you shouldn’t eat things with ingredients you can’t pronounce, I do think it’s a little disingenuous to compare the natural chemicals in whole foods to added chemicals in highly processed foods…
Just because you can’t pronounce it doesn’t mean it’s bad. I can’t pronounce β-D-fructofuranosyl-(2→1)-α-D-glucopyranoside but I sure do like sugar in my desserts.
I use butter. Margarine is fine I guess but I prefer the taste of butter and margarine feels like a diet food to me in a way I don’t like but its perfectly edible
I grew up on Blue Bonnet and Can’t Believe it’s Not Butter (gotta love the south), now I exclusively use unsalted Kerrygold and butter from the local Virginia mennonites - varies with what I’m using it for. It makes me feel like I’m better than everyone else. /j
I'm allergic to butter and it's still butter > margarine.
Sometimes I use Ghee (clarified butter) for cooking and baking because it's dairy free and has an interesting taste.
Butter for baking and toast, and either butter or bacon fat for cooking. Butter tastes amazing and margarine does not!
Yes I’m from the south, what gave it away? 😂
Butter. I spent 35 years eating and loving country crock until I read a study about the links between Alzheimer's and margarine. I might already have damage but my kids will have a chance 🤷🏽♀️
Grew up on Imperial margarine because my mom was severely lactose intolerant, but now, as an adult, I exclusively use butter. Typically either Plugra, Westgold, or Kerrygold.
Butter. I grew up on margarine except at Christmas time when it was time to make cookies because it produced a better quality product. As soon as I moved out I decided I’d always cook with butter if it resulted in better results.
What used to be called margarine has been illegal for a decade in the US as we banned partially hydrogenated oils. While other margarines still exist this, along with awareness of the health issues PHO caused (and no longer believing the 20th century claim of animal fats being bad) starting around 2000, led to a major decline in consumption. If you asked this question in the 1980s you’d get a ton of people saying margarine, now it’s almost none.
Dad told of it being white with yellow packet to mix in - in Illinois maybe during WW2. Dairy farmers wanted margarine to look gross so people would eat butter.
“What used to be called margarine” was usually partially hydrogenated oil, which has been illegal since 2016. Now, there are products called margarine that use palm oil or other questionable oil blends to make semi-solid oil-based ‘butter alternatives’ that are also called ‘margarine’ but are not chemically the same product.
Butter, unless a recipe specifically calls for margarine.
I have a beloved recipe for molasses cookies that calls for Crisco, and I keep that on hand as well.
Depends on the application. For cooking and baking, butter 100 percent. It just works better for applications with long cooking times. Margarine essentially just turns into oil when heated so if you need a non oily fat, you just can't beat real butter.
If i'm just getting something like a buttered bagel or piece of toast, I don't care either way.
Years ago Americans were told that butter was bad and margarine was healthy. Kind of like the year before last wine was good for you and spirits great in moderation. Now the alcohol in NyQuil is suspect. Butter all the way. Gave up margarine when I read the ingredients and it had ingredients derived from fish
Some dairy products are okay, depending on your level of intolerance. My mom was, and she could handle butter, yogurt, and hard/aged cheeses (parmesan, really old cheddar) which tend to be low in lactose
My husband is lactose intolerant and he can handle parmesan cheese. (And Kraft cheeses are mostly labelled 0g lactose per serving - it has a very small amount that generally won't bother a lactose intolerant person until you multiply the servings - so you have to be mindful of that) BUT, everyone is different, so I'd advise experimenting when you are at home and don't have to travel or be around people.
You should still be able to eat butter, unless it is a misdiagnosed dairy allergy. I'm plain lactose intolerant and have no issues with butter or hard cheeses like Parmesan because the lactose is near non-existent in those products. But if you are actually allergic to dairy, you'd have to avoid everything because it's the proteins that are the problem, not the sugar.
Both. Depends on what I'm using it for. I honestly like margarine more for spreading on toast or bread, butter for sauteeing and baking that needs flakiness. I do some baking with butter-flavored shortening, too - in recipes that call for shortening, butter-flavored is my preference. Honestly comparing cheap butter to cheap margarine, there's not that much difference to my palate. Your fancier more expensive butters, yeah, there's a taste difference. But I can't afford that, so...
Butter. I grew up on margarine because in the 90’s my Mom read somewhere that butter is bad for you and switched. I switched back as soon as I was old enough to realize that margarine just kinda sucks.
It’s easy to find at Walmart, Aldi, and every grocery store I have shopped at recently. There are several brands. Some are better than others. Some contain dairy, others don’t.
It’s considerably cheaper than butter here. People on a budget, especially if they were raised on margarine, keep using it because it’s more affordable.
Both. I prefer the taste of real butter, but margarine is cheaper and works just as well for baking and cooking. Plus, grandchild living here is lactose intolerant, so margarine is better for her. .
Depends on the food and usage. In cooking and baking, always butter unless the recipe specifically calls for margarine (and sometimes I use butter even then). But some things from my childhood were always made with margarine and they don’t taste “right” when made with butter.
Growing up (90s) we only ate margarine. Then my parents switched Smart Balance which is…also margarine or something? Then by 2005 or so they switched to butter and nobody ever went back.
Since I can't get a decent vegan butter where I live I use butter. I recently started using Kerry gold, its worth the expense. A pound of butter can last for a couple of months.
I know a girl who thinks of ghosts,
She'll make you breakfast, she'll make you toast.
But she don't use butter.
And she don't use cheese.
She don't use jelly, or any of these.
She uses Vaseline
When I was little, my grandparents lived in Wisconsin, but we were in another state. When we drove back to see them, mom always insisted we stop in Illinois to buy some margarine because at that time apparently people in Wisconsin could only purchase butter!
I like butter better.
Back in the last century, butter and margarine had the same fat content. Now margarine has 48 to 56% fat and butter still has 80%. So I use butter. If I want to buy water, I will go to a water station. (Place to buy 1, 3 or 5 gallons of filtered water). 35 cents a gallon.
And it’s better for you. Margarine has triglycerides. Butter doesn’t. And now that we know that cholesterol levels are not as impacted by diet as we thought, I don’t worry as much.
Salted butter keeps better. Salt is a preservative, so if you’re keeping a covered butter dish on the counter so it will be soft enough to spread, salted is the way to go — unsalted goes rancid fairly quickly. I like to have both in the house, salted for toast, unsalted to for things like making biscuits.
I have POTS so there is not such thing as too much salt, but unsalted butter tastes really flat and goes rancid faster (I like to keep salted butter on the counter)
Butter. It tastes better. It's a natural product.
Margarine was initially developed to fatten poultry. If it's dropped near an ant hill. The ants will avoid it.
The ants are the smart ones.
When I was deeply poor, college, I bought margarine because it was cheaper, and flavored uo my food bank haul. Now I'm old and, as of now, only a little poor so I buy butter because it tastes better
I typically use that "spreadable butter" that is not quite butter but way better than margarine. I do prefer butter, but sometimes it's just a pain in the ass.
I like butter, I use butter for toast, and all the cooking that calls for butter. My spouse grew up on margarine so we buy it for them to use on their toast. But even when cooking, I use SEED OILS more than butter, or go crazy and use coconut oil (typically that’s with a recipe based on cuisines from closer to the equator, I don’t want schnitzel with a bit of coconut flavor to it)
Old fart here. My parents always used stick margarine instead of butter as at the time it was promoted as healthier. Turns out a block of artificially flavored & colored trans-fat isn't all it was cracked up to be. She also did all of her baking with Crisco for the same reason.
I don't hold it against them. They were doing the best they could at the time.
I use margarine for things like kraft dinner and “cheap” stuff but baking and things we use butter. But I have both in my fridge and buy both regularly I guess
Butter. Mom used butter except for cooking some things. She said margarine was better to cook with as it had a higher burning point. She also told me that back in the day it was called Oleo and was white ( probably lard ) and it came with a yellow egg shaped substance that you mixed into it, turning it yellow from white for esthetic reasons. 😲
I use both. I mostly use butter for cooking and baking, but I keep vegan margarine around for when vegan friends and family come, and because it's easier to spread on bread.
Margarine, but calling it "butter" anyway.
I mean it sucks now since they took all the trans fats out. Healthier hopefully but it is just water now. Becomes flavorless liquid immediately. I eat wet toast.
But seriously who is going to pay for like actually butter? I'll admit to cheaping out if no one else will, hahaha.
Butter when cooking, margarine when just having like toast or something. Just how I was raised. My family for generations had been pretty poor and just couldn’t afford butter instead of margarine, so now that’s just what we’re accustomed to.
I only use olive oil. Cooking and baking. If not for food intolerances, I would still eat Kerrygold butter. When growing up, we sometimes had margarine, and that could have been a diet trend or possibly the cost, especially with a coupon. Either would have applied in my family.
butter. it tastes better, and I'd rather have natural fats than processed ones. either one isn't healthy, but at least butter comes from a cow. margarine isn't even dairy.
Butter. My mother used to buy margarine and call it butter. One time I asked her how come restaurant butter tasted so much better. I think I was 10. From then on she bought real butter.
Eventually when I moved to my in-laws house to help take care of them, I started buying butter instead of margarine there too.
I think in the 1950s and 60s, a lot of Americans were scammed into believing margarine was a healthier option.
American butter is typically inferior to Euro butter, but that's another level. I get Kerrygold which is readily available but am told there are better choices. One of these days!
Butter. I think we used margarine for a while because of cost and that "butter bad, margarine good" fad in the early to mid 00s. Butter is just better in most ways.
Butter, because margarine is poison.
I don’t know anyone that uses margarine anymore. We were all tricked into thinking it was healthier than butter in the late ‘90s but most people know better by now.
Butter. My mother was not American, an immigrant, and she swore by real food with real ingredients. She hated margarine and she hated the smell of it when she could smell it in bakeries that used it. When I was a kid, I didn’t really know the difference, but now I’ve come around to her way of thinking, and I hate the smell of margarine.
Depends on the butter.
I preferred Smart Balance for years because I thought it tasted better. Then I tried Kerry Gold butter and it tastes great. Thing is—- we got a 4 pack of cheap butter for baking during the holidays 2 years ago. Had to use up the leftovers afterwards—- It’s taste reminded me of why I used margarine so long. It was unsalted—- but the Kerry Gold unsalted is still way more flavorful than margarine. It was extremely bland with a slightly unpleasant aftertaste.
I guess like many things it just comes down to brand quality. There is some bad butter out there. The thing is… I grew up very poor- so to my mom margarine probably tasted better than the low quality butter.
After years of thinking, I was doing myself a favor by using " i can't believe it's not butter," i have switched and only used butter and most Kerry Gold. If there's a good butter sale of real butter, I will pick up the sticks for baking.
I had once left out a tub of that fake crap, and when I discovered it about two weeks later, you still could stick a knife in it.And have it stand up. Plus the taste, it was nothing like but. I started out saying, I'll just eat less real.Butter but I soon discovered my cholesterol was better because I was eating something.My body knew how to process. So what's only the real deal for me
Very few people use margarine these days. It was more common with past generations as a health food, but research in the 2000s led to a ban on trans fats. Margarine today is usually made with palm oil, the production of which is non-sustainable and is terrible for the environment.
only time i buy margarine is for a christmas cookie recipe that specifically calls for it - im unsure if this is actually important or is just a result of when the recipe was written
if i die from heart problems, its just not gonna be because i ate butter instead of margarine
Butter. I don't see any advantage to margarine except for very specific dietary needs, and I don't have any of those needs.
(I don't use much butter to begin with though.)
Now I want to taste test it for that, because I haven't had margarine in nearly fifty years. But I'm sure as hell not going to waste money on it in order to do so.
Arguably, salted is better for baking. The salt content is negligible, I've never had a problem with oversalting using salted butter. But you can keep salted butter at room temp safely and cold butter is often an annoying problem with unsalted.
I can’t believe everybody uses butter! Sure it tastes better but it is more expensive and I always thought margarine was somehow better for you. I’m 50+ y/o female and generally well-informed with nutrition.
Butter. I was raised on margarine because it was supposed to be "healthier". When the news came out that it wasn't i switched to butter and haven't looked back. Many recipes still have margarine listed as an ingredient. I use butter for everything.
Butter. It tastes better and is made of 'good' things. Margarine tastes like plastic to me. I have no reason to avoid butter (not vegan, not lactose intolerant etc), so I use butter.
Butter. Margarine was something my parents/grandparents used because they'd lived through food shortages. I'm not sure why they even sell margarine anymore
Butter. The things our body evolved with will always be better than the stuff that has been fiddled with. This includes overly hybridized grains and produce (gmo, too).
Not long ago a study came out that people who ate dairy fat had *fewer* strokes than the folks avoiding all fats. Sadly this has held true with a relative who had a stroke st 36 and only drank skinny milk and preferred margarine. But one person is only a data point, I know.
When I went to only butter in the early 2000s, our cholesterol *dropped* with no other changes. Now I'm dealing with American butter not behaving in baked goods as well as being unsatisfying to eat. Even the high fat stuff (American table butter has lower fat than European butter but Cabot has one with a fat content closer to European butter....but it still is....waxy). So I'm using, specifically, European butter, now (ka-ching!)
I grew up with margarine and once we could afford butter, we never went back. There is a breakfast place near us that makes wonderful waffles, but they ruin them with a big pile of whipped margarine. And fake creamer. Maybe other customers don’t mind, but we never go there anymore because of those things. Profit margins are slim in restaurants but saving money and losing customers seems like a. bad business plan.
I’m team butter all the way!
Butter - just because of the flavor, and the fact we use so little. Margarine is better than it used to be since they changed the fat makeup. In soft, or tub form factor, margarine is actually healthier for you, and can help lower your LDL.
Butter.
We used margarine when I was a kid, because it was supposed to be healthier than butter, but then it was unhealthy, and then healthy again, and then butter was better for you, and at some point I quit listening to those people and just went with butter because it tastes better.
I spread margarine on bread and toast and such. I use butter for anything cooking related.
I keep both my butter and margarine in the fridge. Butter stays hard when cold, while margarine in a tub is soft enough to spread easily without tearing up the bread.
Margarine is fine on some things where it doesn’t need to be very flavorful. Using it to toast great for example, or to garnish some pancakes. Otherwise I avoid it
When I was growing up margarine was considered healthier than butter so that is what was on the table. Butter was used in some recipes that required it. My wife's family used butter and I switched to it 50 years ago. My mom did switch back to butter before she died.
We used to have some around my house because my mother grew up with margarine and liked the taste (and fake maple syrup, but that’s not what we are talking about here) but my dad refused both the margarine and fake maple syrup so we had both versions of it at most times. I prefer butter and actual maple so that is what I have.
Both. I find that Smart Balance spread ( with 64% vegetable oils - ConAgra caught hell from consumers two years ago, when they tried to cut the vegetable oil percentage down, and the product suffered) is indistinguishable from butter when spread on bread or put on hot vegetables. I use butter for cooking and baking, though.
Butter for the win - it tastes better and it’s healthier than margarine. I used to use margarine in my 20s for baking, but once I could afford real butter, I never looked back.
Butter has too much saturated fat, so I use "plant butter", low sodium at that, most of the time. For brownies and muffins, I use avocado, nut butter, or banana as butter/oil substitute.
Butter
I grew up in a magarine house. I hated how it made toast soggy. It just wasn’t as good asthe real butter we were allowed to have at Christmas or Thanksgiving.
I don't even consider these two things comparable. One is a critical kitchen ingredient, the other is a seldom seen sandwich spread.
It's like asking whether you use flour or corn starch.
I grew up with margarine because the nondairy forms are just more convenient in a kosher household. This doesn’t mean we never used butter, but it wasn’t used as often.
Nowadays I mostly use a blend of butter and either olive oil or avocado oil, depending on which one is available.
Both, depending on context. I'll use a "light buttery spread" that's half the calories and dairy free if I want a taste of butter with fewer calories (on steamed vegetables, for instance) or for my son who's allergic to milk. I'll use butter for baking or if I want that rich taste, on bread for example
Butter. I don’t even keep margerine in the house. I wa raised on it as my daddy was part of early cholesterol studies. But we now know better, and I love baking, so margerine is worthless to me.
Butter only. Margarine, I learned recently, doesn't appear to exist any more, or has been rebranded to something called "plant butter" or some other thing – I needed some margarine for a holiday family recipe that demands margarine only (chemistry reasons, really!), and couldn't freaking find any.
I guess things are always dumbed down for the dumber generations. After all, when's the last time you've seen "ice milk"? You probably see lots of "low fat ice cream," though.
Butter exclusively. Usually European butter for the higher fat content.
MIL is lactose intolerant so that sux and I have to use margarine when she’s around 🤮
Butter. I don’t use enough of it to be a health concern. We use a lot of avocado oil and olive oil in our cooking, and butter for flavor. I MUST use butter when frying eggs, though. The flavor makes a difference to me.
Depends
I’m lactose intolerant, so I usually use ghee for cooking. If I’m baking it might be real butter if I’m making for others but plant based sticks for myself (essentially rebranded margarine). My husband prefers margarines for spreading (I can’t believe it’s not butter) so we usually get the Vegan version of that so I can use it too.
Butter.
Margarine does not taste good. I have issues when eating too much soy and most margarine is primarily soy. And the supposed dietary benefits of choosing it over butter are basically non-existent unless you have dairy allergies.
Butter. I'm 36 and have never used margarine. It's always seemed very old fashioned and pointless. If I want to use vegetable oils instead, I'll just use them, instead of whatever Frankenstein product margarine is.
The only time I use margarine is for one of my grandmother’s cookie recipes because the texture is off with all-butter vs the mix that the recipe calls for.
For literally everything else during the year we use butter.
Butter. Margarine isn’t healthier than butter so I use it because it’s tastier and works best in so many recipes. Olive oil is good butter substitute in some cases. Margarine never.
Butter…. Back in 90s people seemed to think it was healthier? I grew up on margarine and switched to butter as soon as I realized that “health food” was not at all healthy. They gave us a lot of bad guidance on healthy food in the 90s.
butter.
Margarine gives my eggs this really gross flavor. terrible stuff honestly.
Also, never used margarine for baking, never tried it so i couldn't say, but i'd still go with butter.
I still have an old recipe from the 80s that calls for margarine and vegetable oil. I subbed butter and olive oil for those and my mom commented that there was so much more flavor.
Margarine. I grew up with it, so I'm used to the taste. Also, I developed lactose intolerance last year, and while I like butter, I'm not going to waste lactase on it.
Butter. I used to be on the margarine train because it was really cheap. And then one day I think butter was on a super sale and I was like fuck it. I'm never going back.
Personally, I used butter and olive oil or just olive oil. If the recipe calls for 8 tablespoons of butter, I’ll do half butter half olive oil instead.
Butter. Unsalted.
Why not margarine?
I don't want extra chemicals in my food, and margarine doesn't taste like butter regardless of how many claims the manufacturers make.
Why unsalted butter?
It's best for baking, plus I don't want someone else's idea of "how much salt" I should have in my food. I can taste the salt in salted butter, and I don't like it. I'm very capable of adding the amount of salt I want to something -- which is usually no salt at all, because I prefer to taste the other ingredients.
Oversalting is why I almost never eat food from restaurants. I know they oversalt to sell more drinks (because the profit margin for drinks is way higher), but I'm not going to a restaurant because "they have good drinks." If a restaurant "can't" prepare food without using more salt than necessary, they're not getting my business.
I buy unsalted butter when it's on sale, and I usually buy 3 pounds (3 containers) at a time. Butter freezes well, so that's where the "butter to be used" goes. (There are 2 pounds in my freezer right now.)
"But what about being able to spread it easily?"
For most months of the year, my "everyday" butter is stored in a small Pyrex loaf "pan" that has a glass lid. That container lives in the toaster oven that I never use (because I don't like toast, but the toaster oven belonged to my late aunt and it's useful as a "bread box.") The butter is at room temperature, so it spreads just fine.
During summer, the butter goes into the fridge. I don't eat butter every day, and if I'm going to eat butter during summer it's probably going on corn on the cob, and a cold stick of butter is preferred for "rolling the corn."
As far as I'm concerned, margarine can go away. Nobody will miss it.
Butter. I remember my mom getting margarine in the 70's because doctors were saying it was healthier even though she was raised on a farm. Live and learn that is life.
Butter. It's what I'm trying to use. I don't think they are usually a good substitute for each other in my needs. My wife likes to bake and margarine is not butter.
I’ve just used whatever they give out at the church and the food pantry/clothes donation. It’s usually Costco salted sweet cream butter and what that crown margarine brand is.
Margarine I like the taste of but it scares me so I haven't had it in a long time. I think that's what they give you in diners so it tastes so good.
At home I just buy normal butter.
I see that I am in the minority here but for toast specifically I really do prefer margarine 😭 for anything else though like baking butter is the way to go
In the late 80s and 90s I was brainwashed into using country crock because it was “healthier” than butter. I will say it’s easy to spread and tasted good but I’ve only used butter since about 2001 because it’s not ultra processed crap.
Butter. I never buy margarine, but can tolerate it in baked goods. If I'm served margarine, I don't use it.
One of my biggest pet peeves in the world is when someone says they "have butter" and then puts out margarine.
Butter. It tastes better, melts nicer, better in cooking/baking, and so on. Granted, I haven’t used margarine in like… 20 years? Maybe it’s better now in some of those aspects. I just remember whatever my wife was buying back then was a pain for cooking.
742 Comments
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