Butter and margarine are staples in many households, used for spreading, baking, and cooking. At first glance, they may seem interchangeable, but they differ significantly in ingredients, production methods and health impacts. Here, we’ll explore these differences and why butter is often considered the healthier choice.
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What ingredients go into butter and margarine?
Let’s kick off this comparison post by taking a look at what goes into making butter and margarine.
Butter
Butter is made from cream or milk fat. The production process is straightforward: cream is churned until the fat separates from the liquid (buttermilk). The fat is then shaped and sometimes salted to create butter.
Ingredients in butter are minimal and typically include:
- Cream (or milk fat)
- Salt (for salted butter)
Margarine
Margarine, on the other hand, is a manufactured product. It’s made from a blend of vegetable oils such as soy bean, canola or palm oil. To achieve a solid texture, liquid oils undergo hydrogenation or are blended with solid fats.
Common ingredients in margarine include:
- Vegetable oils (or blends)
- Emulsifiers
- Preservatives
- Artificial flavourings and colourings
- Salt
- Sometimes, dairy solids for flavour
This longer ingredient list reflects its more processed nature.
How are butter and margarine made?
Another significant difference between butter and margarine is the production process.
Butter
The production of butter is a natural, mechanical process. Cream is churned and the fat is separated from the liquid. The result is a simple product that remains close to its original form.
Margarine
Margarine production is more complex and involves chemical processes like hydrogenation. This process adds hydrogen atoms to unsaturated fats in oils, turning them into a semi-solid form. Older methods often created trans fats as a by-product, but many manufacturers now use interesterification or blending to avoid trans fats.
These methods are highly industrial and result in a product far removed from its original ingredients.
Are all plant-based spreads margarine?
While margarine is one type of plant-based spread, there are other plant-based spreads that differ in ingredients, production processes and intended uses.
Since it mimics butter, margarine must meet specific legal standards in many countries, such as containing at least 80% fat. These standards distinguish margarine from other plant-based spreads that may have different compositions.
Other types of plant-based spreads
Here’s how other plant-based spreads differ from margarine:
- Vegetable oil spreads: These contain less fat than margarine, often around 50–70%. They may include water, emulsifiers and stabilisers to maintain consistency. Vegetable oil spreads are softer and less suited for baking compared to margarine.
- Nut and seed spreads: Examples include almond butter, tahini, sunflower seed butter. Made from nuts or seeds, they are typically higher in protein and less processed. These are used more for their flavour and nutritional profile than as a butter replacement.
- Avocado or coconut-based spreads: Made from natural fats like avocado or coconut oil, these are often marketed as healthier or more natural alternatives. They are typically free of hydrogenated oils or artificial additives.
- Vegan butter alternatives: Specifically designed to mimic butter in taste and texture, these are made from blends of plant oils like coconut, olive or shea butter. These spreads often focus on being minimally processed and free from trans fats.
Key differences between margarine and other plant-based spreads
| Feature | Margarine | Other Plant-Based Spreads |
|---|---|---|
| Fat content | ~80% | Varies (20–80%) |
| Primary ingredient | Vegetable oils | Can include nuts, seeds, avocado, etc. |
| Additives | Emulsifiers, colourings, vitamins | Often fewer or none |
| Usage | Butter substitute for baking/cooking | May not always replace butter directly |
Is butter or margarine tastier?
Butter has a rich, creamy flavour that enhances both sweet and savoury dishes. Its slight sweetness and natural aroma are unmatched, making it indispensable for classic recipes like croissants, mashed potatoes or simple toast.
On the other hand, margarine relies on artificial or natural flavourings to mimic butter, but its taste often lacks the depth of real butter. It works in everyday applications where butter’s nuanced flavour isn’t critical, like spreading on sandwiches or baking simple cakes.
Comparing texture and performance in cooking and baking
Butter is valued for its consistency and performance in the kitchen:
- Cooking: Ideal for sautéing, butter adds flavour and browns beautifully, thanks to its milk solids. It excels in recipes like sauces, where its rich flavour enhances the dish.
- Baking: Butter’s fat content ensures tender cakes, flaky pastries and chewy cookies. Its ability to create steam during baking lifts doughs, making it indispensable for puff pastry and croissants.
- Spreading: Firm when cold, butter softens at room temperature, making it a versatile spread.
Margarine is softer and more spreadable straight from the fridge, making it convenient for sandwiches and everyday use. However, its performance can vary:
- Cooking: Margarine can be used for frying or sautéing but lacks the rich flavour and browning properties of butter.
- Baking: Works in some recipes, like basic cakes and cookies, but higher water content can lead to uneven results.
- Spreading: Its soft consistency is a plus for convenience, but the taste may not be as satisfying as butter.
Why butter is often healthier than margarine
Butter is a natural source of saturated fat, which has been debated for its health effects. It also contains vitamins like A, D and K2. While butter is calorie-dense, it’s free from trans fats and artificial additives, making it a cleaner choice for those seeking natural ingredients.
Margarine is lower in saturated fat and often fortified with vitamins like D. However, older types of margarine contained trans fats, which are linked to health risks. Modern margarine brands have moved toward trans fat-free formulations, but some still include additives.
| Factor | Butter | Margarine |
|---|---|---|
| Source | Made from animal-based cream or milk | Made from processed vegetable oils |
| Fat content | ~80% fat, mostly saturated | 35–80% fat, depending on type, with a mix of unsaturated and saturated fats |
| Saturated fat | High in saturated fat (50–65% of total fat content) | Lower in saturated fat (varies by brand), but not all margarines are low-fat |
| Unsaturated fat | Low in unsaturated fat | High in unsaturated fats, including mono- and polyunsaturated fats |
| Cholesterol | Contains cholesterol (30 mg per tablespoon on average) | Cholesterol-free |
| Trans fats | No trans fats | Modern brands are often trans fat-free, but older types and some cheaper options may still contain trans fats |
| Vitamins | Naturally rich in vitamins A, D, and K2 | Fortified with vitamins (e.g., A and D) |
| Additives | None | May contain emulsifiers, preservatives, and artificial flavourings |
| Calories | ~100 calories per tablespoon | ~70–100 calories per tablespoon, depending on type |
| Health risks | Saturated fats linked to higher cholesterol and heart disease risks (though research is inconclusive) | Trans fats (in older margarines) linked to heart disease; modern margarines are generally healthier |
| Dietary suitability | Not suitable for vegans or lactose-intolerant individuals | Suitable for vegans and dairy-free diets |
| Processing level | Minimally processed | Highly processed |
Which one should you choose?
When to choose butter
- Flavour-focused recipes: Dishes like hollandaise sauce, croissants or shortbread demand butter’s richness.
- Baking: For perfect textures and browning, butter is essential in cakes, cookies and pastries.
- Natural ingredients: If you prefer a clean-label product, butter is the most natural option.
When to choose margarine
- Vegan or dairy-free diets: Margarine or vegan butter substitutes are the go-to choice for those avoiding animal products.
- Budget-friendly cooking: Margarine is often cheaper than butter, making it a practical choice for everyday use.
- Health-conscious cooking: Choose trans fat-free margarine with added omega-3s or vitamins for a heart-healthy alternative.
Conclusion
When it comes to butter and margarine, the choice depends on your dietary needs and preference for natural vs processed foods. Butter wins for its simplicity, natural origin, and nutrient profile. Margarine, while improved in modern formulations, remains a more processed alternative.
For most people, using butter in moderation as part of a balanced diet is the healthier option. Always read labels, especially with margarine, to avoid trans fats and excessive additives.
By understanding the differences, you can make informed decisions about which spread best suits your lifestyle and health goals.
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
