Recipe Talk

I have a lemon poppy seed bread recipe that calls for imitation butter. Can I use real butter instead?? If so what is the ratio?? One table spoon imitation = how much real butter???

Imitation Butter Flavor

water, propylene glycol, butyric acid and other organic acids,

diacetyl and other ketones, ethyl propionate and other esters,

vanillin, and FD&C yellow #5.

Imitation butter shall be sold only under the name of oleomargarine

margarine = oleomargarine Varieties: In addition to regular margarine, supermarkets usually carry diet margarine =

lite margarine (with about half the fat and more water and air), soft margarine, whipped margarine

(containing up to 50% air). These diet margarines make wonderful spreads,

but they shouldn't be substituted for regular margarine in baked goods.

For more information, visit the Illinois Cooperative Extension Service's

Lite Margarine--Substitution for Baking page.

Substitutes: butter (butter has a better flavor but has cholesterol,

makes crisper cookies, crisper bread crusts) OR shortening + pinch of salt

makes crunchier cookies, softer bread crusts, has inferior taste) OR lard (especially for making pastry or for frying)

See also: fat (for low-fat or no-fat substitutions)