Can you substitute country crock for butter

Pros: Margarine is much lower in saturated fat than butter, and it is made from vegetable oils, so it contains no cholesterol. Cons: Although it is lower in saturated fat, stick margarine still contains about the same amount of total fat and calories as butter. Margarine usually tops butter when it comes to heart health.

In general, the following foods work best as butter replacements in cakes, muffins, cookies, brownies, and quick breads:. Light butter has half the calories, saturated fat and cholesterol of butter. Yogurt butter is a blend of nonfat yogurt, vegetable oils soybean, palm, palm kernel and canola and water. Butter is rich in nutrients and beneficial compounds like butyrate and conjugated linoleic acid. High-fat dairy products like butter have been linked to a reduced risk of obesity, diabetes, and heart problems.

Still, butter is high in calories and saturated fat and should be enjoyed in moderation. The American Heart Association recommends no more than 13 grams of saturated fat per day. It also has no carbohydrates. No sodium. Specialty butter will be more yellow in the spring and summer because the cows have been grazing on fresh grass and more muted in the winter months.

The cooks at the Better Homes and Gardens test kitchen had a field day and consumed an abundance of calories, when they baked and taste-tested butter vs. In their remarks, the experts at the test kitchen also mentioned that they consider Land O Lakes butter the gold standard in baking. Country Crock suggests substituting, one-on-one, its baking sticks for butter. Test-drive Country Crock on that English muffin. Margarine is an unsaturated butter substitute made with at least 80 percent fat by weight and flavoring from dairy products.

Soft spread margarine in tubs is not recommended for baking because it has more water and less fat. What to Use When Cooking. When you cook, solid margarine or butter is not the best choice. Butter is high in saturated fat, which can raise your cholesterol. Use olive or canola oil instead of butter or margarine. For cakes, cookies, and pastries, butter unsalted, that is provides richer flavor. Margarine, which can contain more water and less fat, may make thin cookies that spread out while baking and may burn.

Butter is also the better choice for frying. Margarine usually tops butter when it comes to heart health. Margarine is an oil-based product. It is typically made of 80 percent vegetable oil and water and flavored to taste like butter. Butter-flavored spreads are sold in tubs and usually contain less oil and more water, for a softer consistency.