They say seeing is believing. And because the internet has yet to provide us with a way to help you taste the difference, we figured we might as well show you. Take a look at the ways butter is better for your cooking, baking and every day enjoyment.
Shortcakes are delightful when they’re rich in flavor and have pillowy, flaky textures, pairing perfectly with fresh strawberries and whipped cream. Compare how different fats yield different shortcakes.
Real butter delivers a soft, light, flaky and pillowy texture because the water content creates steam while baking. It also adds an unrivaled rich, buttery flavor.
Since margarine is made up of vegetable oils, it lacks attributes needed for proper aeration, making a denser shortcake. The bake’s aroma is also off-putting, and it tastes artificial and oily.
Plant-based spreads lack the rich flavor of butter, and their high oil and water content result in shortcakes with a dense texture and slight aftertaste.
Because it’s 100% fat, coconut oil makes shortcakes spread out while baking, creating bakes that are flat, crumbly and dry with a prominent coconut flavor.