Lamination margarine with fat content equivalent to butter?

I'm looking for a margarine which has a fat content equivalent to butter and which is available retail. My understanding of the history of margarine was that it was originally intended to be a direct replacement for butter, but when analyzing labels in the grocery store, many margarines appear to be about 40% fat or less. A few brands such as Imperial advertises 65%, and for a buttery spread, Smart Balance is also about the same. Many retail margarines have whey as an ingredient, so they are not really dairy free.

Some years ago I was working on a croissant recipe, and I happened on a dairy-based formula which tasted similar to dinner rolls my mother used to serve, I think they were most likely Pillsbury Grands from the 1960s era. I finally revisited the formula and am adapting that to a dairy-free version (for milk-protein allergy) it uses laminated dough. Today I found that Smart Balance simply has too much water to work well as a lamination margarine, from the way the dough felt during rolling, it had too much water (slippery) compared to butter. I'd love to just use butter, and have, it works fine, but consuming it makes me slightly ill, and I really should avoid it.

I started googling, and found a product called "Prize Bread and Pastry Margarine", which asserts it's 10% water. It would be perfect, or so I'd guess based on its water content. Problem is, I've never seen it in any local retail stores (Southern California area). The USDA Nutrient database indicates 80% fat margarine is available. But I can't find any such equivalent product in the stores!

Does anyone know any brands of whey-free margarine which has at least an 80% fat content which is widely available at retail?

I'm not sure whether this will work, it's just a thought. But you might think about trying a margarine reduction. In the same way you can either brown butter or purify butter for ghee, you may be able to slowly over a low to medium heat, simmer margerine until all of the water has evaporated out and all you are left with, is the vegetable oil. Then let it solidify in the 'fridge and once it's cool and solid, whip it in a chilled bowl and with a chilled whip attachment of your stand mixer. It's a lot of steps, and it will only work depending upon the smoke point of your margarine (and I would start out using the highest fat content you can find. I know Smart Balance is marketed as low fat, so maybe not that.) The other thing you might try, if that doesn't work or you don't want to try it, if you're going for vegetarian there's Snowflake brand lard, which is not an animal derivative; if it's just dairy you're avoiding, fresh frozen leaf lard (I'm assuming you can't get fresh right now, since it's usually produced in the Fall) with butter flavoring added (I'd use King Arthur, if you can get it.) that might be another alternative. Might want a second or third opinion. It's just a couple of ideas. Good luck! Rebecca

Thanks Rebecca, I hadn't considered that. I'm sure it could be weighed during evaporation to end up with a particular percent of water, not sure if there'd be any splatter of fat which would escape the pan. It might work. I wonder if it would be just as easy to make margarine from scratch? Mege Mouries instructions might be out there somewhere, but it might require special equipment. A quick search ... OMG! I just wanted a formula and process for homemade layered dinner rolls!

You're right. I should have known when I saw the apparent confusion between a biscuit and a dinner roll, not to suggest anything with too many steps. OMG! Thanks for the friendly welcome! Having gotten such a warm reception upon my first foray into participating in the forums, I'm just rarin' to respond to another person's request for helpful suggestions.

I was actually thrilled to learn that making margarine was apparently so easy. It would, however, undoubtedly be another series of experiments which distracts from the primary task, and would require finding a source for lecithin. As I understand it, biscuits are chemically raised, and rolls are yeast raised. The formula I'm working on is yeast raised.

I can see, now that I read with a different outlook, what you meant, and I sincerely do apologize. I inferred your parting comment as a sarcastic shot, like, "Thanks a lot! All I wanted was a place to buy margerine and you gave me a diatribe on all sorts of unsolicited advice." That was my negativity reflecting outwards, not yours coming at me. I see that now. I have excuses, but not reasons. Honestly, all I can do is say that I learned something from you and I thank you for that. None of what I've said here was sarcasm or anything but genuine, and I hope that my outburst will stay where it is - that is with me, in the past, on the page - and not affect your mood or view of people in general, one whit. Thank you for the clarity. Rebecca

Well said, Rebecca. I hope none of this stops you from participating in the future. Your initial post was indeed very helpful and clear, and thanks for the sincere follow up to clear the air! We're generally a nice bunch here. :)

One more thing and I'll not further this chain any longer. LOL Thank you for the grace with which you not only accepted my apology but also made me feel accepted and welcome. Should you ever need to find lecithin, you can find it at King Arthur Flour (no, I don't work there), or if you are not lucky enough to live in Vermont, you may find it at your local co-op or Whole Foods-type store, or here: http://www.kingarthurflour.com/shop/items/granular-lecithin-8-oz Enjoy your day! Rebecca

I recently did some research into margarine for a friend who is vegan. I can no longer use butter because I have to watch my cholesterol.

I tried several different margarines and looked at many nutrition labels. Butter itself has about 81% fat and 19% water. Some products have 50% water or more and they make popcorn soggy. Some of them taste hideous (Blue Bonnet tubs) with an odd chemical flavor.

I finally settled on Earth Balance, which is 78.6% fat and 21.4%. It has a satisfying butter-like taste, no dairy and no hydrogenated/partially-hydrogenated oil. It comes in "organic" and "original". I prefer the latter.

To my astonishment, with all the clamor about trans fats these days, some margarines still contain partially-hydrogenated oils.

By U.S. law a spread must contain at least 80% fat to be labelled as "margarine", which is why you don't see that word on the packaging, but instead something like "buttery spread". Some contain so much water they should be sold as "waterine".

For many years I used dairy-free Nucoa margarine which had a similar fat/water content to Earth Balance, but contained evil partially-hydrogenated soybean oil.

Waterine is a great name for some of those "margarine like" products, though I'm not sure it's as mysterious and appetizing sounding as "margarine." I'm pretty sure I've seen Earth Balance in the stores, I'll try it. Thanks!

you might think about trying a margarine reduction. In the same way you can either brown butter or purify butter for ghee, you may be able to slowly over a low to medium heat, simmer margarine until all of the water has evaporated out and all you are left with, is the vegetable oil.

You could do that, but depending on the brand of margarine, you might be paying for some pretty expensive water.

Easier to put some margarine in a glass measuring cup, melt it in the microwave and then put it in the refrigerator. A few hours later the water will have settled to the bottom and you can then try to pour it off. Some margarines don't solidify well and remain runny and liquid.

You would be better off using a better brand of margarine and not paying for all that expensive water which will evaporate or be poured down the drain.