I was just at the supermarket tonight buying some butter for the cake which I was going to make. As usual, I was faced with the same conundrum, which butter to buy. I'm one of those people who isn't too health conscious and doesn't use butter in their baking. I love the taste and texture that only butter can produce. It just isn't the same without butter. So for me, the question isn't whether to buy "I can't believe it's not butter" butter, but which brand of butter to buy.
You see, there's a saying that "you shouldn't use wine that you're not willing to drink". Well, does the same saying go for butter. My problem is that the home brand butter only costs about $1 per 250g. All the branded butter go from about $2 per 250g up to $4 for the special Tasmanian butter. I know that when I use the butter to eat, I definitely prefer the branded stuff. It's just smoother and taste better. But when I'm putting it into a cake, is there any difference?
I haven't done any side by side testing of the butter put into two separate batches of the same cake, so I really don't know whether the branded stuff makes the cakes taste any better. Usually, my theory is that I will use the cheaper home brand butter if the cake is a rich heavy cake. I think that the other flavours will mask the flavour of the butter anyway. But if it's a like cake, then I will use the more expensive butter since the flavours might come through. That's just my own theory.
Has anyone done tests to see if home brand butter works just as well as the branded stuff. The price difference is quite substantial, 100% more in fact. So if the effect is the same, then obviously I would rather use the cheaper stuff. As for fake butter or margarine in cakes, NOT IN MY KITCHEN. :-)