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Hello new friends! πŸ‘‹
This is my first post and I’m so thrilled to have found this community. I was wondering if anyone here can help with this question:

The other day my husband came home from grocery shopping with 4 lbs of Becel (plant based 1:1 swap for dairy butter), instead of 4 lbs of butter.  I’m just wondering if anyone here has used Becel for their no-spread cookie recipe and if so, did it work just as well as butter?

Thanks so much for any and all advice.

Warmly,

Sandy

Warmly,

Sandy

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  • A1FA6CA5-FB86-4972-BE73-E02E8CC50066: lb of Becel
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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.

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.

1052B169-AC88-4628-AEE4-D55D7C38DAA3

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  • 1052B169-AC88-4628-AEE4-D55D7C38DAA3: butter and Becel nutritional charts
Last edited by Julia M. Usher

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.

1052B169-AC88-4628-AEE4-D55D7C38DAA3

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! πŸ˜€ πŸ‘‹
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 β€˜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 β€˜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

4B364519-8864-4A28-8E8F-D2AF70A03AC9

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  • Becel and Butter cookies side-by-side

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. πŸ€—

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