Light Butter? Isn’t That an Oxymoron?
Hey guys! Happy Wednesday! Wednesdays are always nice for me because I don’t teach, so I get a chance to get work done and regroup a little. We’ve been setting the alarm early this week in order to get even more work done. It’s been a bit of an adjustment, but I have to say, it feels good to get all of your work accomplished by 11 am!
This morning, I worked, wrote, and graded until noon, and then I took a break for some lunch. Lunch was simple but “temp”ting: a tempeh and sweet potato butter wrap:
Mmmm…such a good combo! I know some people don’t like the taste of uncooked tempeh, but I love it! The only thing that could have made this wrap better was a little sharp cheddar cheese, but alas, we have none.
I also had a side of grapes: 
And some unpictured pretzels.
And now, a baking dilemma:
We’re going over to see our friends’ Lee and Steve’s new house tonight, and I have plans to bring some chocolate chip pumpkin bars as a small housewarming present. Here’s the dilemma: I sent Ryan to the store to pick up a few ingredients, and he returned with *light* butter. do you think I should try to make the bars with this light butter, or is it too big a risk? Thoughts? Experiences baking with light butter?
I think I might go ahead and bake with the light butter just to see how it goes. If they’re a huge flop, I don’t have to bring them over, right?
I’ve never even heard of light butter! What’s in it?
It is like a butter spread? Or sticks of light butter? I say go ahead and try to make it!
It’s sticks of light butter!
i bet you’ll be fine, but if it were me i would take it back and get the real deal if you have time!
I bake with light butter all the time and honestly, I can’t taste a difference. I guess it would depend on what you are making though!
I bet they will taste good with light butter!
I always bake with real butter, so I can’t offer much advice. I’m sure they’ll taste fine, but the consistency may be different?
Light butter will probably bake the same as full fat butter. My guess is that it just has extra water, emulsifier, and starchy gums to make it hold together
Chocolate chip pumpkin bars? Please tell me you’re posting the recipe! Those are my two favorite things in the world (besides hummus, but that might not work so well together…).
I have baked with light butter and don’t recall it making a difference.
Is it like half oil/half butter? I’m sure you’ll be fine. LOVE the looks for your wrap although I prefer tofu to tempeh
Sometimes light butter has more water in it.
I’ve even baked with Smart Balance and you’d have never known.
Using light butter obviously turned out amazing!