Tag: Baking with spread

By law in the United States, any product labeled 'butter' must contain at least 80% milkfat, a key detail that immediately separates it from soft spreads. This critical legal distinction hints at the fundamental truth: soft spread is not the same as butter, though many people mistakenly use the terms interchangeably for various reasons.

Most fat spreads with a fat content below 60% are not recommended for successful baking, primarily due to their high water content. This fundamental difference in composition is the key reason why using a 40% fat spread is not a direct substitute for butter in many recipes, often leading to disappointing results in baked goods.