this post was submitted on 08 Feb 2026
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Depends on the recipe and quality of the ingredients involved. Cake? Use a good quality margarine, it won't change anything and besides butter is expensive and nobody sane is selling cake made with butter.
Cookies or buttered cookies on the other hand, you do have to pay attention to the substitution because the taste of butter and the taste of margarine do matter there. I find margarine works best, actually, for savory buttered cookie doughs but, again, have to make sure the margarine is actually good. But sweet cookie doughs I'd go the extra length with using more molasses / brown sugar and browning the margarine a bit just to make sure it comes out better. But the butter does taste better there, just not so much better that its worth the moral hazard, if someone's a vegan, or the price, if someone's as broke as me.