You can melt the margarine in a microwave-safe bowl, which takes about 20 seconds, or in a small pan on the stove placed over low heat, which takes a little longer. Allow the margarine to cool slightly before adding it to the cake mix, as you don't want to "cook" the dry ingredients or the eggs. Not all margarine is the same, so be sure to use real margarine and not a spread in your cake mix. Like butter, real margarine is 80 per cent fat in the form of oil, and 20 per cent water and solids that include salt.
It melts the same as butter and if allowed to harden after melting, the fat solids tend to separate from the liquids the same as they do in butter. Buttery spreads contain significantly less fat and more water along with other ingredients, and some spreads can be composed of as much as 40 per cent water, which makes them unsuitable for use in cake mixes. The lower fat content in margarine spreads also affects baked goods by making them drier and tougher, and interferes with rising.
There is no particular order in which to combine the cake mix ingredients with the eggs, water and melted margarine, as they all go into the bowl all at once. A standard mix for yellow cake instructs you to blend the mix on low speed until all the dry ingredients are moistened, which takes about 30 seconds.
Then increase the mixer speed to medium and beat the batter for 2 more minutes or until it's smooth and creamy. Because melted margarine will go back to its solid state if allowed to sit too long at room temperature, be sure to mix all the ingredients immediately. Rachel Lovejoy has been writing professionally since and currently writes a weekly column entitled "From the Urban Wilderness" for the Journal Tribune in Biddeford, Maine, as well as short novellas for Amazon Kindle.
By: Rachel Lovejoy. Cake Mix Basics Cakes mixes contain all the necessary dry ingredients, including flour, sweeteners and leaveners, and need only the addition of wet ingredients in the form of eggs, water and oil to create a smooth lump-free batter.
The Right Ratio As a liquid, pourable fat when melted, margarine can be substituted for vegetable or cooking oil in a cake mix using a 1-to-1 ratio, which means that you should use the same amount of melted margarine as the amount of oil called for in the baking directions.
Choosing the Right Margarine Not all margarine is the same, so be sure to use real margarine and not a spread in your cake mix. A Few More Specifics There is no particular order in which to combine the cake mix ingredients with the eggs, water and melted margarine, as they all go into the bowl all at once. Cake Emulsifier Substitute. How to Use Shortening Instead of Oil How to Substitute Oleo for Cooking Oil As a liquid, pourable fat when melted, margarine can be substituted for vegetable or cooking oil in a cake mix using a 1-to-1 ratio, which means that you should use the same amount of melted margarine as the amount of oil called for in the baking directions.
Margarine is vegetable oil. What to Use When Cooking. When you cook, solid margarine or butter is not the best choice. Butter is high in saturated fat, which can raise your cholesterol. It can also increase your chance of heart disease. When can I use margarine instead of butter? Spreads are similar to margarines, but with less fat. This is why Flora is called a spread — it contains less fat than margarine.
Use a nonstick frying pan with a tight fitting lid. Melt margarine over med to med high heat. When bubbly, carefully break eggs into the pan. When the whites are good and white, add the water next to the eggs and immediately cover with the lid.
Margarine is made from vegetable fat and water. Water is denser than fat, so it sinks to the bottom of the container, forming two separate liquids. Margarine is made of fat with some lumps of water inside. Put simply, modern margarine is a highly processed food product made from vegetable oils, while butter is basically concentrated dairy fat. Butter is a dairy product made by churning cream.
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