Becel vs Butter

I haven't tried it, but my philosophy is that the best way to know if you're going to like it (as cookie flavor/texture preferences are so subjective) is to give it a test! Then let us know!

Hi Sandy, @Sandy_S
Becel is available in Germany in almost endless varieties. Products that say "not suitable for roasting and baking" directly on the packaging and there are types that you can use for baking. The decisive factor here is the fat content. High fat levels can be used for baking, low (30% ) should not be used. Baking works better than frying. I used it once for frying and really saw that it didn't work. A skin formed immediately, which then burned in the pan. When baking, on the other hand had it worked. Well, like Julia said, I would probably just try it. I think it works with the high percentage of fat.

@Icingsugarkeks posted:

Hi Sandy, @Sandy_S
Becel is available in Germany in almost endless varieties. Products that say "not suitable for roasting and baking" directly on the packaging and there are types that you can use for baking. The decisive factor here is the fat content. High fat levels can be used for baking, low (30% ) should not be used. Baking works better than frying. I used it once for frying and really saw that it didn't work. A skin formed immediately, which then burned in the pan. When baking, on the other hand had it worked. Well, like Julia said, I would probably just try it. I think it works with the high percentage of fat.

Such great info! I just learned a lot. I love the global nature of this community for this reason - products we don't have here (and vice versa) are used in other countries, and member are always so willing to share their knowledge about them. Thanks, Gabi!

Hi @Julia M. Usher and @Icingsugarkeks.
Thank you so much for your response. Yes, I think you are right; the only way to find out for sure is to try it out. I will make a batch with the Becel next week and will post the results here. For anyone else that might happen upon this post, I am also posting a picture of the nutritional chard of a standard (Wal-Mart brand) of butter and a lb of Becel. The fat contents seem to be almost identical so it will be interesting to test the taste, and no-spread qualities.

Thanks again for the feedback.

@Julia M. Usher posted:

Such great info! I just learned a lot. I love the global nature of this community for this reason - products we don't have here (and vice versa) are used in other countries, and member are always so willing to share their knowledge about them. Thanks, Gabi!

Thank you so much.
My pleasure. Yes, I think that should work with baking with the high fat content.

@Sandy_S posted:

Hi @Julia M. Usher and @Icingsugarkeks.
Thank you so much for your response. Yes, I think you are right; the only way to find out for sure is to try it out. I will make a batch with the Becel next week and will post the results here. For anyone else that might happen upon this post, I am also posting a picture of the nutritional chard of a standard (Wal-Mart brand) of butter and a lb of Becel. The fat contents seem to be almost identical so it will be interesting to test the taste, and no-spread qualities.

Thanks again for the feedback.

I'm looking forward to the feedback. But I really think it should work. I think it could taste more like margarine.Oh, maybe one more hint. Here in Germany it says on the pack if it is not suitable for baking or roasting.

Hi Everyone! 😀 👋
I apologize for taking so long to test this out, but I finally got around to it today. I made a batch of dough and left it in the fridge for two days. I also had a batch of dough made from butter that had been in the fridge for about a week. I used a cold cookie sheet to lay out my cut dough and then put them in the fridge for about 15 minutes and then straight into the oven.

As you can see they both browned (oops) at about the same rate. They both pretty much held their shape but I’d say the Becel spread a minuscule amount more than the  butter cookies did, and when I say minuscule I mean,  maybe 1/32 of an inch more. I could fit my cookie cutters easily around the cookies baked with butter, whereas I had to almost shave a hair off of the Becel cookies to get the cutter around it.

As for taste … to be honest, I liked the taste of the Becel cookies more than the Butter cookies. They had a kind of ‘velvety’ texture and a very delicate taste. I’m not sure if I’m actually going to buy it for baking in the future but will probably just choose whichever one is one sale. They are close to the same price here: Becel - $5.67 and Butter - $5.97.
Also, just a note, the Becel dough seemed to be ‘greasier’ but also rolled out nicer.

Anyway, that’s about all I can think of to say on the subject.  If anyone reading this decides to try it, I’d love to hear your opinion. :-)

Take care and be happy and well.

Sandy

P.S. I thought I should confirm: both batches used a no-spread Sugar Cookie Recipe.

Thanks for the detailed update, @Sandy_S. Very informative!

Hi Sandy,

That sounds really good. Great info! If you don't know which butter to make next time since they are so similar, wouldn't mixing the butters be an option?? That would come to my mind right now...
Thanks for the info!! ❤️  @Sandy_S

@Icingsugarkeks posted:

Hi Sandy,

That sounds really good. Great info! If you don't know which butter to make next time since they are so similar, wouldn't mixing the butters be an option?? That would come to my mind right now...
Thanks for the info!! ❤️  @Sandy_S

Gabi, that is a GREAT idea. I think I will do that for my next batch. Thank you! Grateful as always. 🤗

@Julia M. Usher posted:

Thanks for the detailed update, @Sandy_S. Very informative!

Thank you, Julia. 🤗

@Sandy_S posted:

Gabi, that is a GREAT idea. I think I will do that for my next batch. Thank you! Grateful as always. 🤗

I am happy if I could help you a little further dear Sandy. @Sandy_S

This was interesting and thank you for sharing ! What I would be curious about now is how the royal frosting came out on top of the Becel? You mentioned it seemed a little greasier and that might lead to bleeding into the royal icing ! I would love to know and thank you again!!