Absolutely! Margarine contains 80% vegetable oil, which means you will get consistent results every time you use it.
Butter and margarine each contain a minimum of 80% fat. The difference between the products is in the type of fat, butter is made from cream, and margarine is made from vegetable oil.
Yes. Place the stick margarine package in a resealable freezer bag. Freeze before the expiration date on the package, and stored frozen up to six months. For tub margarine, we do not recommend that you freeze. Freezing may affect the quality of the product. Also, the tubs are not made for freezing and may crack when frozen.
Stick margarine made with 80% vegetable oil, i.e. Land O Lakes® Margarine, can be substituted for butter in most baking applications, except pastry recipes and candy made from boiled syrup. Margarine will produce a softer dough than one made with butter, and it will not have the same flavor as recipe made with butter.
Stick margarine, made from vegetable oil, can be used just like butter in most types of baking. Margarine is soft, right from the refrigerator, so you don’t need to bring it to room temperature before using it in a recipe. Like butter, margarine will produce high-quality baking results. We do not recommend using margarine for pastry recipes or candy made from a boiled syrup.
Land O Lakes® Margarine does not include ingredients that contain gluten and is manufactured in facilities without gluten. However, the ingredients and products have not been thoroughly evaluated, and manufacturing controls are not in place to assure that they meet the FDA definition of “gluten free."
The Land O’Lakes Test Kitchen has developed great recipes that use our margarine. Enter “margarine” in the search bar.
Margarine contains 80% vegetable oil (fat). Other brands have replaced the fat with up to 40% water and are no longer called margarine. Land O Lakes® Margarine still contains 80% fat, which means your baked goods will turn out the way you want them to every time.
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