This information is based on personal experiences and general knowledge. It is not professional medical advice. Always consult a healthcare provider before making changes to your diet, lifestyle, or treatment plans. This content was created with the assistance of AI tools to ensure thorough research and readability.
They may look similar, but they are not the same.
How many times have you confused butter with margarine? Probably more than you'd like to admit. Despite their similar uses in cooking and baking, they have distinct origins and nutritional profiles.
Butter has been around since 8,000 B.C., when a herdsman in Africa discovered that sheep's milk curdled into butter after being carried across rough terrain. Margarine was invented in the 1860s by French chemist Hippolyte Mège-Mouriès after Napoleon III sought a cheap butter substitute.
What Are the Main Differences?
Butter and margarine are made from entirely different ingredients.
According to Sidoti and Walsh, butter is made by churning milk, while margarine is a non-dairy product made from oils and emulsifiers. However, not all margarine is dairy-free, so if you are lactose-intolerant, check the ingredient list.
"The churning process separates butterfat from buttermilk," explains Sidoti.
There are also different kinds of butter:
-
Sweet cream butter (pasteurized cream)
-
Whipped butter (lighter, air added)
-
Butter color varies from pale yellow to deep yellow
Margarine has less variation but is available in stick or tub form, with fat content ranging from 10% to 90%.
"Margarine has less cholesterol and saturated fat than butter but a higher percentage of polyunsaturated and monounsaturated fats," says Sidoti.
These healthy fats are found in vegetable and olive oils, but be cautious—some margarine products still contain trans fats.
"Manufacturers are required to phase out trans fats in the coming years," notes Walsh.
Trans fats are hydrogenated fats, designed to increase shelf life but known to raise LDL ("bad" cholesterol), increasing the risk of cardiovascular disease, heart attack, and stroke.
Butter vs. Margarine: Which Is Healthier?
"Margarine contains no cholesterol because it is not derived from animals, so it may be recommended for those monitoring cholesterol levels. However, for those seeking a natural fat or better fat for baking, butter is the better choice," says Walsh.
When to Use Butter vs. Margarine?
"Butter is hands down the best for baking," says Sidoti.
-
Best for Baking – Butter adds richness to pies, biscuits, cakes, and cookies due to its high-fat content
-
Best for Frying – Butter is superior for frying foods and melting over baked potatoes
-
Margarine for Softer Baked Goods – Can create softer textures, but lacks butter’s rich flavor
Do They Taste Different?
"The type of fat in each is what sets their taste apart," says Sidoti.
Since margarine is made with vegetable oil, it has a different consistency and can alter a dish's flavor. Margarine contains more water than butter, which may lead to tougher baked goods and thinner batters.
What Is Plant Butter?
Plant butter is a dairy-free and gluten-free alternative made from plant-based oils like olive, avocado, and almond oil. It has gained popularity due to veganism, vegetarianism, and gluten-free diets.
Plant Butter vs. Margarine
While plant butter and margarine are similar, the key difference is that margarine may contain dairy, whereas plant butter is completely plant-based.
Plant Butter vs. Butter
The main difference is that plant butter is made from plant-derived oils and water, whereas butter comes from animal milk.
Nutritionally, plant butter has less cholesterol than butter but is just as calorie-dense.
Plant butter often contains more artificial flavoring and coloring than dairy butter.
Is Plant Butter Healthy?
Many assume that plant-based butter is healthy just because it’s vegan, but that isn’t always true. It still contains saturated fats, which can be harmful.
Plant butter is only marginally healthier than dairy butter.
Cooking and Baking with Butter, Margarine, and Plant Butter
Despite different ingredients, butter, margarine, and plant butter can all be used for cooking and baking.
-
Butter creates a golden color when baking due to its browning properties
-
Margarine and plant butter lack browning abilities but still add buttery texture
Now that you know the differences between butter, margarine, and plant butter, you can experiment with substitutions and find what works best for you.
The Cost of Butter
The cost of butter varies widely based on brand, type, quality, region, and production method.
Cheaper Butter Options
-
Store Brands/Generic Butter – More affordable than name brands
-
Salted Butter – Usually cheaper than unsalted butter
-
Margarine or Butter Blends – Less expensive than pure butter
-
Basic Dairy Butter – Standard cow’s milk butter without special processing
More Expensive Butter Options
-
Organic Butter – Made from organically raised cows
-
Grass-Fed Butter (e.g., Kerrygold) – From grass-fed cows, offering richer flavor
-
Cultured Butter – Contains live cultures, giving it a tangy flavor
-
Artisanal/Small-Batch Butter – Handmade or produced with premium ingredients
-
Imported Butter (e.g., French or Danish brands) – Higher cost due to import fees and quality standards
With this comprehensive guide, you can now make informed choices about butter, margarine, and plant butter based on health, flavor, and baking needs.
Resources:
