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Butter typically contains about 80-82% fat, while oleo, or margarine, can vary but generally has a fat content ranging from 30% to 80%. The main difference lies in their composition: butter is made from cream, while oleo is made from vegetable oils and may include emulsifiers and other additives. This variation in fat content and source can affect the texture and flavor of each product.
What else can I help you with?
Can butter be used instead of oleo in sugar cookies?
yes, butter can be used instead of margarine (the term oleo is archaic)
How do you call man made butter?
Margarine or oleo.
What is a four letter word for butter?
Ghee and oleo.
What is a 4 letter word for fake butter?
Oleo
What is a cube of oleo?
A stick (or 1/2 cup) of butter.
What is a four letter word beginning with O that means butter substitute?
oleo
How much is 1 stick of oleo?
Well, honey, let me break it down for you. One stick of oleo is equivalent to 1/2 cup or 8 tablespoons. So if you need to butter up some toast or whip up a batch of cookies, just grab that stick of oleo and get cookin'.
How many sticks of butter in half a pound?
Here in the US, that's two sticks; as four sticks equals one whole pound of butter, or oleo-margarine.
What other word could replace the word butter or margarine?
Ghee, oil, oleo, shortening are the other words which could replace the word butter or margarine.
What is an oleo vitamin for?
oleo vitamis in details?
What is oleomargarine?
A spread made chiefly from vegetable oils and used as a substitute for butter Synonyms: margarine, margarin, oleo, marge. Source: Answers.com
Can you substitute oleo or real butter for unsalted butter?
Using butter means that the cake will turn out exactly as the person who designed the recipe intended. Using oleo spread should still mean that the cake turns out in a relatively similar way, possibly with a slightly different taste. However, spreads and margarines contain a higher water content than butter, which means you need to remove some liquid from the rest of the recipe in order that the batter is the correct consistency before baking. I should also point out that any kinds of spreads/margarines should not be used for "buttercream icing" or similar, since they tend to leave a cloying/oily film on the tongue in a way which butter does not.
