Baking with Stork instead of Butter

Look up on the internet what margarine consists of, you'll never use it again.

I have always used Stork. I use it for sauces as well as butter burns too easily.

Stork (tub) is better for cakes, lighter and less greasy than butter and they stay fresh for longer.

Well that is odd - I just looked up various vegan sites and they all said Stork is 'vegan friendly' and yet.. the buttermilk.. I shall go away now and not over-think it. It's enough of a right royal pain having to find things I can make that don't involve eggs..

Always butter. (Gave up on using any margarines for anything, years ago.) I don't bake often (to avoid weight-gaining in eating the results!) but I like the taste of butter in baked items.

Buttermilk in Stork? I understood it was vegan and I've been using it when making cakes that our vegan soon-to-be daughter in law can eat. Eek!
(Normally I'd use butter, always at room temp)

I always used butter for making cakes, including sponges.
Recently though I didn’t have enough butter so used Stork from a tub. The result was a sponge as light as a feather, much better result than with butter. I still use butter for rich fruit cakes though.

Ive never bought Stork. I just buy whatever’s on offer and suitable for baking. Usually Flora.

I generally bake using butter for a better flavour but have two recipes for cakes made with oil and they always bake perfectly.

If anyone could tell me how to swap butter for oil in recipes, I would be grateful. Is there a formula?

However, I recently entertained someone who was lactose intolerant and needed some extra baking recipes so baked with Stork which had no lactose (some margarines do). I was pleasantly surprised with the results. I couldn't tell the difference and my guests asked to take some home with them!

Incidentally, I am happy to provide recipes for ginger and honey cakes, the two I have for baking with oil.

Always butter for me. My friend used to used Blueband, I don’t think it’s still available but the main ingredient was deodorised fish oil. Bluuurgh ?

When making a sponge cake i always find Stork gives a much lighter textured cake than butter. but things like shortbread - it has to be butter, proper muffins - oil. So horses for courses i would say.

Butter every time for me.
My mum used Stork back in the day, as well as Blue Band margarine!
Who remembers that?

I always use block butter for baking but last time I made flapjack I think it was, I thought I might as well use Stork. It was awful, it remained sort of greasy and unpleasant. It wasn’t eaten! Never again!

As somebody that hates the taste of butter , I use non dairy spreads or vegetable oil. I find it strange that butter is used everywhere as the flavour can be overpowering

I bake vegan cakes for my son and have successfully substituted oil for butter/marge in everything. I use peanut oil or coconut oil. The vegan margarine didn´t seem to work well at all,.

I use block better for all baking!

My mum always used stork in a block and her baking of which she did mountains was gorgeous. I think she swapoed to another margarine in a big tub later. I only use butter. But thats because i only buy butter anchor.

Can you still buy Stork?

from an old gal here.

I remember, National Marg, or was it National Butter..

then I remember, oh so well, when we first had Stork! oh so very tasty...

now I can taste if butter has been used in a cake,, I love butter..

local.. well Devon, or something, ie.. labelled a good English Butter,, or Irish....

Stork in a tub for cooking. I use it all the time, it is great!

Always use STORK.

Look at the ingredients on all those spreads. A lot of oil and water go into them hence they are soft and easy to spread and it cuts the manufacturing costs. Stick with solid butter unless recipe specifically states oil.

I always use soft Stork or a Pure version for vegan DiL. I use butter in my Christmas cake but last year I thought it was a bit greasy.

The best cake I've made in ages I made with block stork. It was a lemon drizzle cake, and the recipe also included soured cream.

Butter every time for me.

Butter for me, always.