margarine
Also known as: melted margarine
A butter substitute made from vegetable oil rather than dairy fat, blended and processed to have a similar spreadable texture and behavior. Older recipes often call for it specifically -- it was the everyday baking fat in many kitchens for decades -- and it still works essentially the same way as butter in most mixing and melting applications.
Buying guidance
Stick margarine (sold in the same foil-wrapped stick shape as butter) is what a recipe calling for a measured amount, especially "1 stick," means -- tub or spreadable margarine has extra water and air whipped in and doesn't measure or bake the same way. Check the label for the fat percentage; some low-fat tub spreads aren't meant for baking at all.
Substitutions
- Butter -- the most common swap; gives a richer flavor and slightly firmer texture once cool, and is a 1:1 substitute by volume in nearly every recipe.
- A dairy-free butter alternative -- close to margarine already, works interchangeably.
- Vegetable oil or shortening -- workable in some baked goods but changes the texture, since margarine's water content and melting behavior differ from a pure fat.
Tips & common mistakes
Substituting tub or "light" spreadable margarine for a recipe that calls for a stick is the most common error -- the added water and air throw off both the measured amount and how the finished dish sets.
Storage
Keeps refrigerated for several months past its printed date, wrapped in its original packaging -- like butter, it will pick up other odors in the fridge if left unwrapped. It doesn't freeze quite as well as butter, since the water and oil in the blend can separate slightly on thawing.