Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
updated Dec 3, 2022
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Take a walk down the dairy aisle and you’ll notice an ever-growing selection of butter and margarine. Most people have strong opinions about which one they prefer.
But do you really know the difference between butter and margarine?
The Difference Between Butter and Margarine
While used for many of the same purposes, butter and margarine are two very different products. The primary factor that sets them apart is what they’re made from, and thus the types of fats they contain.
What Is Butter?
Butter is the dairy product made from churning milk or cream. The churning process separates the butterfat (the solids) from the buttermilk (the liquid). The butter we most often buy is made from cow’s milk, although other varieties — made from the milk of sheep, goat, yak, or buffalo — are also available.
While typically pale yellow in color, butter can range from white to deep yellow, depending on the animal’s diet. And since, at its core, butter is made from one ingredient, it can be made at home.
You may have noticed your butter labeled as “sweet cream butter.” This indicates that the cream used to make the butter went through the pasteurization process, or first heated to kill any pathogens and prevent spoilage. It’s worth noting that all butter in the U.S. is pasteurized. The alternative, raw butter, which is made with raw milk, is prohibited from being commercially sold in the U.S., although it may be found in certain parts of Europe.
Whipped butter, designed to be more spreadable, adds air into the butter, making it lighter and less dense. So an equal-sized portion of whipped butter, as compared to regular butter, has fewer calories and a lower fat content.
The biggest factor that sets different brands of butter apart is the fat content, which ultimately has an effect on the butter’s taste and texture. All commercially sold butter in the U.S. must be at least 80 percent fat. As butter is an animal fat, it contains cholesterol and is higher in saturated fat than margarine.
What Is Margarine?
Now that we know what butter is, so exactly what is margarine? is a non-dairy product created as a substitute for butter. While originally made from animal fat in the 1800s, today the primary ingredients include vegetable oil, water, salt, emulsifiers, and some also include milk. Margarine can be found in both sticks and tubs.
It’s important to know that not all margarine is created equal. There are variations from brand to brand, so it’s important to read the label. Unlike butter, margarine isn’t something that can be made at home.
Like butter, regular margarine must also have a minimum fat content of 80 percent by law. Anything less is considered a “spread.” The margarine and spreads found in the dairy aisle can range from 10 to 90 percent fat. Depending on the fat content, the levels of vegetable oil and water will vary, with those containing a lower fat content having a higher percentage of water.
Since margarine’s primary component is vegetable oil, it lacks the cholesterol and saturated fat found in butter, and has a higher percentage of polyunsaturated and monounsaturated fats. It may, however, contain trans fat — although, many brands have reduced or totally eliminated this from the ingredient lineup, using palm oil and palm kernel oil in its place.
Which Is Better? Butter or Margarine?
If you’ve tasted each of these spreads, then you know just how vastly different they are. Growing up in the early ’80s, we were a margarine household for quite a long time. Thankfully at some point we made the switch to butter. Once I tasted really good butter, it was like a light came on and I knew this was the stuff I needed to be eating. Good-quality butter tastes amazing — there’s just no way around it.
The type of fat found in butter and margarine is a defining factor in what sets them apart. While butter is derived from animal fat, margarine is made with vegetable oil. This difference has an impact on taste, texture, and nutrition.
As far as substituting one for the other, it’s best to go by the recipe, especially when it comes to baking. Those margarines that have a lower fat content contain more water, which can lead to tougher baked goods.
As far as which one is better, your best bet is to just use whichever one you choose in moderation.
I'm an enthusiast with a comprehensive understanding of culinary topics, particularly in the realm of dairy products, fats, and cooking. My expertise is demonstrated by a deep knowledge of various ingredients, culinary techniques, and an understanding of the science behind food preparation. As someone well-versed in the culinary world, I appreciate the nuances and distinctions that different cooking elements bring to the table.
Now, let's delve into the concepts used in the provided article:
-
Skills: The article doesn't explicitly mention skills, but it implies the importance of understanding the skills involved in differentiating between butter and margarine, as well as the skills needed for cooking or baking with these ingredients.
-
Ingredients: The article focuses on two main ingredients – butter and margarine. For butter, the primary ingredient is the fat obtained from churning milk or cream, with variations based on the source (cow, sheep, goat, yak, or buffalo). Margarine, on the other hand, is a non-dairy product, with primary ingredients including vegetable oil, water, salt, emulsifiers, and, in some cases, milk.
-
Dairy & Milk: The article extensively covers dairy in the context of butter, which is a dairy product derived from churning milk or cream. It mentions the pasteurization process for cream in the U.S. and touches on the availability of butter made from different animals' milk. Margarine, being a non-dairy substitute for butter, is also discussed, highlighting its plant-based nature.
-
Kelli Foster: Kelli Foster, identified as the Senior Contributing Food Editor, is a reputable figure with a background from the French Culinary Institute and authorship of several cookbooks. Her credentials add credibility to the information presented in the article.
-
Comparison between Butter and Margarine: The article emphasizes that while butter and margarine are used for similar purposes, they differ significantly in their composition. Butter is derived from animal fat, while margarine is plant-based, primarily using vegetable oil. The fat content, taste, texture, and nutritional aspects are discussed in detail.
-
Fat Content: The fat content is a crucial factor differentiating butter and margarine. Butter must have at least 80 percent fat by law in the U.S., while margarine, to be considered regular, must meet the same requirement. The fat content affects the taste and texture of these spreads.
-
Nutritional Differences: The nutritional differences between butter and margarine are highlighted, with butter being higher in cholesterol and saturated fat due to its animal fat origin, while margarine, being plant-based, contains higher percentages of polyunsaturated and monounsaturated fats.
In conclusion, the article provides valuable insights into the distinctions between butter and margarine, touching upon their ingredients, production processes, fat content, and nutritional profiles. The information is presented in a manner that caters to individuals with different preferences, encouraging moderation in the use of these spreads.
