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Sigrid K. answered on 28 Jun 2014

Hi Nita,
In terms of texture, not much, no. But in terms of flavour, butter has a richness that margarine doesn't come close to. The Stork Bake and Wooden Spoon margarine brands do work technically in the same way as butter, but butter will always make your end result taste just that much better. For the record, though, using salted vs unsalted butter seems to make little difference - just dial down the salt content of the recipe and make sure that the butter you are using is fresh.
Happy baking!
Sigrid

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Katrin E. answered on 30 Jun 2014

Hi Nita,
You can use baking margarine in any recipe that uses butter. I do it all the time (I use Stork) and have never had any problems. So it's a handy substitute if you're avoiding animal products or just trying to cut costs, as margarine is about half the price of butter.
About the taste - I try to use butter when I think it would make a substantial difference to the final product, i.e that one would actually be able to tell the difference. For example I would never make puff pastry with margarine.
I hope that helps! :)
Katrin

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Louise D. answered on 01 Jul 2014

Hey Nita
Butter, butter, butter all the way :) I grew up with margarine and always thought something was amiss when mom baked etc. Don't get me wrong, mom baked up a storm, but my taste buds were always waiting for a bit more hehe. Butter just adds a richer flavour and when it comes to biscuits especially, the texture is just so much creamier! Oh and don't forget, nothing better than mushrooms fried very slowly in butter until almost crispy - heaven!!!

My epitaph shall read: She ate BUTTER!

Rgds
Louise

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