whats the best butter and marg to use in baking a healthy cake?
I don't think the brand of butter is as important as the freshness. When baking or just cooking in general it is best to use fresh, unsalted butter. The salt in regular butter is used as a preservative and it can mask the natural flavor and extend the shelf life of the product. It takes longer for salted butter to go rancid, but it is sometimes difficult to distinguish when the butter first starts to turn. As far as margarine goes, I don't ever cook with it or eat it, so I'm unable to offer any advice. Best of luck with your recipe!!!
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Land O’ Lakes Is what I use and I never ever have a problem with that and it is the healthiest I know of even though butter itself is NOT healthy.
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I don’t like margarine in baking as it is salty. Also, I won’t use margarine unless it is Land o Lakes Omega 3 or Becel, which have no trans fat.
Use unsalted (commonly sold as "sweet butter" at the grocery store) butter – it doesn’t affect the flavour outcome.
Good Luck
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Don’t use butter with salt in it because it will add extra sodium to your cake. Margerine is actually worse for you than butter because it has more of the bad kind of cholesterol so I wouldn’t use that.
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Margarine is NOT healthy. It is disgusting and un natural!
The best butter, is dutch butter. (it comes packaged in blue and silver foil, rather than a cardboard box or waxed paper)
I don’t recall an exact brand name for you off hand, but I love dutch butter for baking! Salted butter is fine in a cake, just don’t add extra salt. You are supposed to use salt in baking, salt brings out the flavor of everything… even sugar!
"Everything in moderation" Burt Wolfe travels and traditions.
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Any unsalted butter,
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I don’t think the brand of butter is as important as the freshness. When baking or just cooking in general it is best to use fresh, unsalted butter. The salt in regular butter is used as a preservative and it can mask the natural flavor and extend the shelf life of the product. It takes longer for salted butter to go rancid, but it is sometimes difficult to distinguish when the butter first starts to turn. As far as margarine goes, I don’t ever cook with it or eat it, so I’m unable to offer any advice. Best of luck with your recipe!!!
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unsalted land o’ lakes.
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any kind butter
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Healthy cakes don’t use butter, my dear. I would suggest Land o Lakes unsalted, though.
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This won’t make a "healthy" cake, but Plugra butter is the best…sweet and delicious, particularly for shortbread cookies when butter really, really counts, but I’ve used it in cakes, frostings, etc. In my area, I can only find it at Trader Joes.
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