# Butter Vs Margarine fact list - true?

**URL:** <https://boards.straightdope.com/t/butter-vs-margarine-fact-list-true/300054>\
**Category:** Factual Questions\
**Created:** [April 19, 2005, 2:33pm UTC](https://boards.straightdope.com/t/butter-vs-margarine-fact-list-true/300054 "2005-04-19T14:33:53Z")\
**Posts on this page:** 5\
**Page:** 3

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**Author:** ![Balthisar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/balthisar/32/2825_2.png) [@Balthisar](https://boards.straightdope.com/u/Balthisar)\
**Post date:** [April 20, 2005, 2:35pm UTC](https://boards.straightdope.com/t/butter-vs-margarine-fact-list-true/300054/41 "2005-04-20T14:35:05Z")

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> [@max power](#):
>
> mmm butter… if only it would spread from the fridge.

Whip it. Put it back in the fridge. Make sure you use salted.

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**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\
**Post date:** [April 20, 2005, 5:02pm UTC](https://boards.straightdope.com/t/butter-vs-margarine-fact-list-true/300054/42 "2005-04-20T17:02:09Z")

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> [@Balthisar](#):
>
> Whip it. Put it back in the fridge. Make sure you use salted.

Why salted? (Speaking as someone who hates pre-salted butter.) I mean, must it be salted for your method to work?

For that matter, why keep butter in the fridge? If you use it fairly regularly, just keep a stick out in a covered butter dish.

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**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\
**Post date:** [April 20, 2005, 5:15pm UTC](https://boards.straightdope.com/t/butter-vs-margarine-fact-list-true/300054/43 "2005-04-20T17:15:49Z")

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better yet, use a [French butter dish.](http://www.frenchbutterdish.com/FAQ.htm)😃

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**Author:** ![Balthisar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/balthisar/32/2825_2.png) [@Balthisar](https://boards.straightdope.com/u/Balthisar)\
**Post date:** [April 20, 2005, 6:31pm UTC](https://boards.straightdope.com/t/butter-vs-margarine-fact-list-true/300054/44 "2005-04-20T18:31:24Z")

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> [@pulykamell](#):
>
> Why salted? (Speaking as someone who hates pre-salted butter.) I mean, must it be salted for your method to work?
> 
> For that matter, why keep butter in the fridge? If you use it fairly regularly, just keep a stick out in a covered butter dish.

Well, not, it doesn’t have to be refrigerated. But the question was posed as how to make it spreadable right from the fridge. You don’t need whipped butter if it’s room temperature.

Whipping introduces air, which can oxydize fats (“rancidity”). Salted butter inhibits this. If you’re going to use it quickly, then unsalted butter ought to work. But then again, if you’re going to use it right away, you don’t need to bother with refrigeration.

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**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\
**Post date:** [April 20, 2005, 8:07pm UTC](https://boards.straightdope.com/t/butter-vs-margarine-fact-list-true/300054/45 "2005-04-20T20:07:34Z")

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> [@barbitu8](#):
>
> Fortunately, you don’t have to choose between butter and margarine when there are several unsaturated oils available.

Oh, I beg to differ. There are LOTS of dishes, sauces and baked goods that you just can’t do with unsaturated oils. Pie crusts, biscuits, cookies, etc… all require some sort of solid fat, whether it be lard, butter, margarine, coconut oil, crisco, or something else.

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