Happy Monday, baking enthusiasts! We are nearing the grand finale of our exciting look back at the most inspiring cake, wedding, and party content from 2012. It’s been an incredible journey revisiting the trends, tips, and phenomenal creations that defined a fantastic year in baking. To curate this special “Best Of” series, we meticulously sifted through over 200 posts published in 2012, analyzing countless pageviews, Facebook likes, and Pinterest pins to uncover the posts *you loved* the most. Your engagement and passion have shaped this countdown, revealing the content that truly resonated with our vibrant community.

Today, we’re thrilled to unveil the third most popular post from our Top 10 Favorite Posts of 2012 countdown! Prepare to dive into a topic that has sparked endless debate and curiosity among bakers worldwide.

Unveiling Our #3 Fan-Favorite Post: The Great Fat Debate – Is Butter Better?

Based on your overwhelming views, likes, and pins, the 3rd most popular post of 2012 is none other than this compelling “Is Butter Better” Article. This isn’t just a recipe; it’s a meticulously crafted baking experiment that puts the most common baking fats – butter, oil, shortening, and margarine – to the ultimate test. Spearheaded by the brilliant insights and meticulous work of Summer Stone, this article truly got the conversation going, challenging long-held assumptions and offering empirical evidence. The central question remains: in the world of baking, is butter truly better, or do other fats have their moment to shine?

Why This Experiment Captured Your Hearts (and Minds!)

The role of fat in baking is fundamental. It impacts everything from the tenderness of the crumb and the height of the rise to the richness of the flavor and the moistness of the final product. For generations, butter has been hailed as the gold standard, synonymous with superior taste and texture. However, with the rise of various dietary needs, cost considerations, and a desire for different culinary outcomes, bakers are constantly seeking to understand the nuances of each fat. Summer Stone’s “Is Butter Better” experiment didn’t just ask a question; it set out to provide answers through a scientific approach, making it an invaluable resource for anyone passionate about perfecting their baked goods.

The Heart of the Experiment: Butter vs. Oil vs. Shortening vs. Margarine

Summer’s experiment meticulously compared four primary types of fat, each with distinct properties that contribute uniquely to a baked good:

Butter: The Classic Choice for Richness and Flavor

Butter, especially unsalted butter, is renowned for its complex dairy flavor, which adds an unparalleled richness to cakes, cookies, and pastries. Its composition – typically around 80% fat, 15% water, and 5% milk solids – gives it a unique melting point. At room temperature, butter is solid, allowing it to be creamed with sugar to incorporate air, which is crucial for leavening and creating a light, fluffy texture. As it melts during baking, the water content turns to steam, further contributing to lift and tenderness. However, butter can sometimes lead to a denser crumb if not properly creamed, and its higher water content can sometimes result in cakes that dry out faster than those made with oil.

Vegetable Oil: The Champion of Moisture and Tenderness

Unlike butter, vegetable oil (such as canola, sunflower, or corn oil) is 100% fat and remains liquid at room temperature. This characteristic makes it an excellent choice for achieving exceptionally moist and tender baked goods, particularly cakes. Since oil doesn’t firm up, it prevents cakes from becoming dry and crumbly, often extending their freshness. It also contributes to a finer, more even crumb structure. However, oil lacks the distinct flavor profile of butter, and while it provides moisture, it doesn’t offer the same creaming capabilities, meaning cakes made solely with oil might not have the same airy lift as butter-based cakes.

Shortening: For Structure, Fluffiness, and Stability

Vegetable shortening is a solid fat made from hydrogenated vegetable oils. It is 100% fat, with no water content, which makes it incredibly stable. Shortening excels in creating cakes with a superior rise and a very tender, fluffy crumb, often seen in classic diner-style cakes. It has excellent creaming properties, trapping air efficiently, and its higher melting point means it stays solid longer during baking, helping to create a sturdy structure. It’s often favored in frostings for its ability to create a very stable, smooth texture. The main drawback for some bakers is its neutral flavor and the fact that it doesn’t contribute to the same golden-brown crust as butter.

Margarine: The Versatile Alternative with Varying Results

Margarine is designed as a butter substitute, typically made from vegetable oils, water, salt, and emulsifiers. Its fat content can vary widely, from around 40% to 80%, which significantly impacts its performance in baking. High-fat margarines (80% fat or more) can often perform similarly to butter, offering some flavor and creaming ability. However, lower-fat margarines contain more water, which can negatively affect the texture and structure of baked goods, leading to drier or less stable results. Summer Stone’s experiment likely explored a common type of baking margarine to assess its viability compared to the other fats.

Unpacking the Results: What Summer Stone’s Research Revealed

Summer Stone’s thorough analysis provided invaluable insights into how each fat influences the final product. While we encourage you to revisit her original post for the precise details, her work illuminated critical aspects such as:

• Crumb Structure: How dense or open, fine or coarse the cake’s interior was. Butter often yields a fine, delicate crumb, while oil can produce an even, moist crumb. Shortening is known for an exceptionally tender, almost cottony crumb.
• Moisture Content: Which fat contributed to the most succulent and long-lasting moistness. Oil typically shines here.
• Flavor Profile: The distinct taste each fat imparted, from butter’s creamy notes to oil’s neutrality.
• Texture: The mouthfeel – whether the cake was airy, rich, chewy, or soft.
• Browning and Crust: How the exterior of the cake developed its color and texture. Butter’s milk solids contribute to a beautiful golden-brown crust.

Her findings underscored that “better” isn’t a universal truth but rather dependent on the desired outcome for a specific baked good. Each fat has its strengths and weaknesses, making informed choices crucial for culinary success.

Applying the Science: Practical Tips for Home Bakers

Summer Stone’s experiment empowers bakers to make deliberate choices about their ingredients. Here are some general guidelines inspired by such comprehensive analyses:

When to Choose Butter

• For recipes where flavor is paramount, such as pound cakes, butter cookies, or delicate pastries.
• When aiming for a rich, golden-brown crust and a fine, tender crumb.
• In recipes that rely on creaming butter and sugar for leavening, like classic butter cakes.
• For applications where butter’s firm texture at room temperature is beneficial, such as pie crusts (for flakiness) or certain frostings.

When Oil Shines Brightest

• For cakes and quick breads where extreme moistness and a longer shelf life are desired, like carrot cakes, chocolate cakes, or zucchini bread.
• When seeking a super tender, even crumb that stays soft for days.
• For recipes that don’t rely heavily on aeration from creaming, such as liquid-based batters.
• When a neutral flavor is preferred, allowing other ingredients (like fruits or spices) to truly stand out.

Mastering Shortening and Margarine

• Shortening: Ideal for achieving a high rise and an incredibly tender, fluffy texture in cakes. Excellent for frostings that need to hold shape in warm environments, as it has a higher melting point than butter. Often used in combination with butter to get the best of both worlds – flavor from butter, structure from shortening.
• Margarine: Use high-fat baking margarines (80% fat or more) if substituting for butter, especially if you’re looking for a dairy-free option. Be mindful of the water content, as lower-fat versions can significantly alter the texture of your baked goods.

The Legacy of “Is Butter Better”: Sparking a Global Conversation

Summer Stone’s “Is Butter Better” article isn’t just a historical artifact; it’s a timeless piece of baking literature that continues to educate and inspire. It exemplifies the power of scientific inquiry in the kitchen and the beauty of sharing knowledge within the baking community. This post wasn’t just read; it was discussed, debated, and experimented with by thousands of home bakers and professionals alike. Its popularity in 2012 is a testament to the enduring quest for baking perfection and the desire to understand the ‘why’ behind our favorite recipes.

We highly encourage you to revisit this seminal work. Jump back and read Summer’s entire article in the original post:

READ THE FULL “IS BUTTER BETTER” ARTICLE HERE!

What’s Next in Our Countdown?

The anticipation builds as we approach the pinnacle of our 2012 recap! Only two more beloved posts remain to be unveiled, promising even more fabulous cake, wedding, and party inspiration. Don’t miss out as we continue to celebrate the best of the past and look forward to even more delicious content. Join us tomorrow as we reveal the 2nd most popular post!

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