"Paul Giverin" > wrote in message
news
> I've been following the discussion on the "BlueBand" thread and although
> I don't want to get embroiled in that particular argument, I would like
> to know if I was replacing margarine with butter in a recipe for a cake
> for example, would I use exactly the same quantity of butter as I would
> do margarine?
>

Yes, you use the same amount. The issue with replacement is to make sure
you use margarine and not "spread." The margarine should say "100 cal. per
serving" or if your products aren't marked the same as in the US, it should
have the same calorie count per unit as butter. Some stick "margarine"
products are labeled "spread" in tiny print is many instances. These
products can range between 90 and 55 calories per serving. The rest of the
volume is made up of air, water, starches, gelatin, and oil depending on the
particular product. The "tub" margarines like "I can't believe it's not
butter" are not good for baking nor are the reduced calorie stick products.

As for the "argument" in the Blue Band thread, there really isn't one.
Butter is the standard for baking in both performance and taste. It is also
healthier for you than margarine. That said, it is no crime to use
margarine. I don't see why the folk who want to use margarine are upset to
the point of name calling over this reality.