Why not stork for buttercream?

(51 Posts)
Brownowlahi Wed 10-Apr-13 22:43:40

Hi, I've not been on this site before and was just reading through some of the previous posts. I've noticed you all seem to use real butter rather than stork for buttercream. Can I ask why. Is it just personal preference, or is there another reason? I always use stork and it tastes ok to me. smile

LadyDamerel Wed 10-Apr-13 23:00:34

Because it would technically be 'vegetable-oil-spread-cream' rather than buttercream grin.

Personally I think Stork, well any margarine really, is vile when it's not cooked so while I bake with it, I'd never, ever use it for icing.

Cakebitch Wed 10-Apr-13 23:03:06

I wont even have it in the house. Mucky stuff.

Pancakeflipper Wed 10-Apr-13 23:17:36

We have it in our house - the Stork with the gold wrapper. Cos' then we can bake lots of goodies for my dairy-free child. So it's not mucky in our home but essential grocery purchase.
But I wouldn't make buttercream with it.

LadyDamerel Wed 10-Apr-13 23:29:02

I thought the gold wrapper was the pastry version. Can you use it for sponge cakes too, Pancakeflipper? And do you use it instead of ordinary Stork or do you have to use a different recipe? I've been asked to make dairy-free cakes a couple of times but haven't found a recipe that works as well as a bog-standard Victoria sponge. If you could make a straight swap with the Stork it would be so much easier.

rockinhippy Wed 10-Apr-13 23:31:08

We don't like it, I prefer to use real food ingredients only though I have been known to use it as a cheaper option for school fetes etc etc and had no complaints

Bunbaker Wed 10-Apr-13 23:33:14

I think you win the prize for the dimmest question I have seen asked on mumsnet.

Basically the clue is in the name - buttercream. Stork is excellent for baking in cakes, but tastes utterly vile on cakes. It is nasty and unless there are health reasons why you wouldn't use butter as in Pancakeflipper's case it comes across and stingy and cheapskate.

Because it's vile. And therefore the icing would taste vile. I use it to bake with though, it's good enough for Mary Berry. Using real butter would make baking too expensive for me so I only use it for biscuits and flapjacks.

Oh, and hello and welcome smile

DeafLeopard Wed 10-Apr-13 23:36:21

shock Harsh first line in your response Bunbaker.

But YY to stork for baking if you must but not for buttercream

LadyDamerel Wed 10-Apr-13 23:43:05

Blimey, Bunbaker. Way to go on making a newbie feel welcome.

I bake with Stork because it's cheap and makes lovely light cakes. If I used butter in the cakes it would really push up the cost because 1kg of Stork is a fraction of the equivalent amount of butter, even Basics butter.

Stork is vile!!!

I can't use butter as have dairy free children but I use m&s dairy free sunflower spread which does fine margarine/buttercream. I'd take margarine over stork any day!!!

HoneyDragon Wed 10-Apr-13 23:47:09

I like half stork half butter in sponge as I think it makes them lighter. But in icing? Urgh, sorry.

HoneyDragon Wed 10-Apr-13 23:47:58

And like others I use Stork to save money.

Clary Wed 10-Apr-13 23:50:56

Butter tastes nicer. Also Stork is full of mank.

I have been known to bake with Flora but only in a big cupcake emergency. And never use it for buttercream, yucky.

steppemum Wed 10-Apr-13 23:52:47

I often cook with stork, but when I used it as buttercream for my dds dairy free friend, we thought it tasted horrible, so now I use butter for butter icing and water icing for dds friend

LadyDamerel Wed 10-Apr-13 23:55:37

Wheresmycaffeinedrip, I'm confused. Why is Stork so bad and the M&S version better? I'm not trying to be difficult, I'd genuinely like to know if there's a good dairy-free equivalent that still produces perfect cakes.

From what I can see, the ingredients are pretty much identical, just in very slightly different proportions. Does that make an enormous difference?

Ingredients of ordinary Stork: Vegetable oils, Water, Salt(2.25%), Buttermilk, Emulsifier (Mono- and di-glycerides of fatty acids), Preservative (Potassium sorbate), Citric acid, Flavouring, Vitamin E, Colour (Beta carotene), Vitamins A and D

Ingredients of Gold Stork: Vegetable Oils, water, salt (2.3%), emulsifier: mono- and di-glycerides of fatty acids, Flavourings, Vitamin E, Colour: beta-carotene, Vitamins A & D, Citric Acid,

Ingredients of M&S Dairy-free Sunflower spread: Water, Sunflower Oil (22%), Vegetable Oils (Palm & Linseed), Salt (1.4%), Stabiliser: E401, Vegetable Fibre, Emulsifier (E471), Citric Acid, Natural Colour (Mixed Carotenes), Natural Flavouring, Vitamins A & D

ForYourEyesYoni Wed 10-Apr-13 23:56:33

I'm another that uses Stork when I cook for school bake sales. But also, not in butter cream. And not when I cook for me/my family/friends.
But yes, Mary Berry says it's ok. And The Lovely Michel Roux Jr said he preferred the stork viccy sponge over the buttery one in a blind taste test (with MaryB).

ForYourEyesYoni Wed 10-Apr-13 23:57:15

i'm such a plonk, I'd not actually realised that Stork is dairy-free blush

LadyDamerel Wed 10-Apr-13 23:58:57

Obviously the ordinary Stork has buttercream in which stops it being dairy-free (I'm not that dim, honest!) but I can't see any difference between the dairy-free versions.

LadyDamerel Wed 10-Apr-13 23:59:59

ForYoueEyesYoni, the Stork in the yellow tub isn't dairy-free!

I don't know it just is grin. I bought the block stork after people on here raved about it and I didn't like the result at all.

I went back to the m&s stuff also bought after a recommendation as I preferred it and it tasted ok in icing. <sheep emoticon> blush

It's like anything I guess, all butter , or all sunflower margarine is the same but we all prefer a particular brand. smile me I'm a flora girl <hides>

steppemum Thu 11-Apr-13 00:06:19

The yellow tub isn't dairy free, but it is very low, and so dd's friend's mum said that she uses it for cakes for her ds and he is fine, so that is why I used it. (and yes I did double check!)

LadyDamerel Thu 11-Apr-13 00:12:17

grin Fair enough! I wondered if there was some big difference I hadn't spotted. Maybe I'll experiment with all 3 types and conduct a strict scientific analysis of the results.

::any excuse to eat cake emoticon::

All in the name if science hey grin

LadyDamerel Thu 11-Apr-13 00:15:39


Self-sacrificing, that's me.


Bunbaker Thu 11-Apr-13 06:53:41

"Harsh first line in your response Bunbaker."

Yes. I apologise for that, and welcome to this forum. I promise not to give you a flaming next time smile. But I still think that using Stork for buttercream is not on.

For baking it is excellent - We did a blind tasting recently and couldn't taste the difference between a sponge made with butter and one made with Stork. The butter cake was a little more golden brown, and that was the only difference.

HarrySnotter Thu 11-Apr-13 07:20:11

Crikey there seems to be a real issue with Stork. grin I bought some yesterday after asking the question on here if it's OK to use in sponges and a lot of people seemed to think it made them lighter. Now I feel as if I shall be feeding my family made with Satan's tears!

Bunbaker Thu 11-Apr-13 07:25:32

Don't listen to them. Stork makes fabulous sponge cakes. If it is good enough for Mary Berry it is good enough for me.

ithaka Thu 11-Apr-13 07:35:05

Yes, but Mary Berry experienced rationing and wars. I bet if she could have used butter, she would have. Butter for me, all the way, in (and on) everything.

Tee2072 Thu 11-Apr-13 07:42:59

Yes, but Mary Berry is well aware that rationing and wars are over and she's hardly hurting for money. What a silly thing to say!

I personally think uncooked Stork is just not nice. Butter for buttercream for sure.

Stork is great for the actual cakes (I use the tub sort), gives light cakes and is the right consistency straight from the fridge. I regularly bake dairy free and use Pure sunflower marge for that, it isn't quit as nice but perfectly acceptable.

I rarely make buttercream (none of us are that keen on it, we prefer glace icing) but if I do I use real butter.

In her new baking book Delia recommends Lurpak Lighter as it is easy to work with but has a higher proportion of butter than other spreadable butters.

COCKadoodledooo Thu 11-Apr-13 07:49:17

I always put a small splodge of Stork in with the huge amount of butter in my buttercream. Makes it much easier to mix/spread and tastes like my childhood smile

Pancakeflipper Thu 11-Apr-13 07:54:22

Oh blimey the emotions run high on the old Stork debate ( I was sleeping).

LadyD - GOLD wrapper Stork , we make cakes and cookies with it and pastry ( when I don't cheat and buy the stuff in a roll already made - also dairy-free). Works well in the fact cakes rise, biscuits are great. But tbh I couldn't tell you if there's a slight taste difference as been a while since we baked using butter. Have to remember if cake baking to get it out of the fridge before using to go softer.

We cannot use the Stork marg ( in a tub).
But when I have used sunflower spreads from supermarkets (inc. M&S) I I have found they seem to slightly crisp things up - fairy cakes have a little crispy top.

We do had butter in our household as the rest of us love it and my fav is Jersey Butter.

Sorry OP, my post is called "hi-jacking" . Welcome and you like food there's a lot of other people on here who love it too.

Alwayscheerful Thu 11-Apr-13 07:54:54

Never have marge in the house butter all the way.

I'm stunned, such cake ingredient snobbery!! I had no idea such a thing existed...

Personally I find cakes and pastry made with butter too heavy, greasy and strongly flavoured, and butter cream is vile regardless of the fat used.

Wishihadabs Thu 11-Apr-13 08:04:09

Like others on here I use stork for school baking and for dds dairy free friend. I have made buttercream with stork for the same child's birthday cake. I think it tasted ok, not as good as butter but didn't "come together" in the same way IYSWIM

MyFabulousBoys Thu 11-Apr-13 08:15:31

Can I ask why none of you dairy-free bakers use Trex? I know it sounds old-fashioned but I picked it up when I wasn't very impressed with Pure. It also hasn't got any of the nasties in it. I'm not wildly taken with the taste but rest of family like it and it does give light cakes. And is cheap!

Still hoping DS grow out of the intolerance though hmm

purplewithred Thu 11-Apr-13 08:22:32

Delia is right and wrong: Lurpak spreadables have slightly more butter than their competitors but all the lighter ones have much less butter than the ordinary spreadables: Lurpak Lighter has 43% butter vs Country Life Spreadable Lighter at 38%; ordinary Lurpak Spreadable is 69% butter.

Lurpak Lightest spreadable has only 27% butter, tastes vile, and costs as much as Lurpak Spreadable despite being mostly cheap oil and costs nearly as much as Lurpak Block Butter. I think it's a swizz.

Never heard of trex what is it?

HarrySnotter Thu 11-Apr-13 08:47:24

Can I ask what the issue with Stork is?

I am a very new baker so looking for advice an all things baking and there seems to be a real divide between the 'it's great for making lighter cakes' and the 'I'll never have it in my house' opinions. Is it because it's bad for you (is it?) or is it baking snobbery? I don't have a clue what I'm doing yet so I didn't realise it could invoke such emotion! grin

This is a genuine question, as I said I'm such a novice and trying to find my own 'baking feet' as it were.

Bunbaker Thu 11-Apr-13 08:50:03

Trex is a white vegetable fat and is often used as a vegetarian replacement for lard. I wouldn't use it in cakes, but I would in pastry.

purplewithred Thu 11-Apr-13 08:51:38


<shuffles off to gransnet muttering about the tragic legacy of the loss of Domestic Science as a compulsory subject for Girls>


purplewithred Thu 11-Apr-13 08:52:28
Alwayscheerful Thu 11-Apr-13 08:53:31

I love the phrase another poster used "stork is full of mark". A man made product full of nasties.

So it's vege lard then? That be why I've never used it as I haven't had any recipes call for lard. smile what is it like in pastry?

Ir's snobbery I think. I hate the taste of Stork but it's very good for cakes. And as for Delia and her bloody lurpak spreadable, I feel indulgent enough buying it for our toast, I'm buggered if I'm using it in cakes. It would bankrupt me. She has no idea hmm. If I used pat butter for cakes I would have to cut my baking down by 2/3 as it is.

HarrySnotter Thu 11-Apr-13 09:06:38

My mum was an amazing baker Gwendoline, she won all sorts of baking competitions when I was a kid and she always used Stork IN her cakes. She was even asked to make a cake for Harold Wilson when he visited Glasgow in the 70's! Unfortunately I have not inherited her natural flair! grin

Sorry meant Lurpak spreadable not Lighter WRT Delia.

I use Trex for pastry half and half with Stork/Pure, had never thought of using it in cakes.

MyFabulousBoys Thu 11-Apr-13 10:05:09

Thanks for your replies. I picked Trex up by chance really, it had a picture of lots of baked goods on it! Vegetable lard is a good description. grin Will try gold block stork next.

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