The recipe asks for baking spread, and you’re immediately panicked. What exactly is this phenomenon? Baking spread is simply a butter replacement made up of bovine fat and other substances with low water content that are sometimes used in baking.

Hello! My name is Shea, and in my (many) years of baking, I’ve come across several unusual ingredients, one of which being baking spread. That said, I’ve had to learn about a lot of unusual ingredients, and I’m pleased to share them with my fellow bakers.

If your recipe calls for a baking spread and you’re stumped (oh, I love a good rhyme! ), keep reading. I’ve outlined the ins and outs of baking spread below. You will be a baking spread expert by the conclusion of this essay (well, maybe).

What is Baking Spread?

Baking recipes almost always call for butter. Its rich, creamy, and overall desired taste and texture make it an A-list ingredient for a variety of baked goods. Yet, this is not always the case.

Occasionally you’ll notice an item like baking spread instead of butter. So, what now?

Although baking spread isn’t the most prevalent ingredient in baking recipes, it doesn’t imply it doesn’t appear. So, what exactly is this mysterious ingredient?

Baking Spread is Not Butter – Here’s What it Really Is

Baking spread, contrary to popular perception, is not butter. It’s more of a butter-like spread. Baking spread is commonly prepared with bovine fat and a variety of additional ingredients, however the fat source might vary depending on the brand.

Because of their simplicity of use, spreads are particularly intended for baking. They won’t be as hard to work with as butter, resulting in a margarine-like texture that’s readily spreadable, mixable, and suitable for the majority of baking recipes.

60% Fat Content

The fat and water concentration of spreads distinguishes them from butter and margarine. Baking spread normally has approximately 60% fat, but butter and margarine often include around 80% fat.

High Water Content

In terms of water content, baking spread contains significantly more than butter and margarine. You may find that less water or other liquid components are used when using baking spread in a baking recipe.

Why Use Baking Spread?

Since baking spread is (obviously) readily spreadable, it is a huge benefit for bakers who are sick of dealing with rock-hard butter. Nevertheless, convenience isn’t the sole advantage of baking spread.

Because of its high water content, baking spread produces lighter, fluffier, and airier results than butter or margarine. This is appropriate for baked goods such as cakes or cookies. Nevertheless, it may not be suitable for other foods, such as brownies, which are denser.

FAQs

Well, you now know pretty much all there is to know about baking spread. It resembles butter and margarine but has less fat and more water. If you’re still confused about what baking spread is, have a look at the commonly asked questions below.

What is British baking spread?

In the United Kingdom, baking spread began as margarine and was known as Stork. Nevertheless, the bulk of the substances contained in margarine (such as hydrogenated vegetable oils and trans fats) have since been outlawed. The original baking spread was no longer available, but Stork is still accessible.

What can I use instead of baking spread?

Can’t seem to locate baking spread? It’s not surprising. The good news is that you can replace anything for your baked delight. Margarine is the greatest alternative since it contains identical components and is spreadable. Softened butter, cream cheese, and even tofu may be substituted.

Is baking spread the same as margarine?

No, however some businesses describe it as such, particularly if it is lower in fat and higher in water than regular margarine. Baking spread is similar to margarine in that both are readily spreadable and may be created using vegetable oils as the foundation.

What baking spread does Mary Berry use?

You should use Mary Berry’s recipes that call for baking spread. If you can’t locate it, you may always replace one of the several alternatives mentioned above. The margarine choice is your best bet. For more accurate results, look for one branded as spreadable or spreadable.

Final Thoughts

You may not see baking spread in many recipes, but that doesn’t imply it doesn’t exist. Baking spread is simply a fat and water mixture that is comparable to butter and margarine, which is why it is often substituted for such products.

Have you ever used baking spread in a baking recipe? Where did you discover it? Please comment below!