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For a coffee cake topping
I would think you'd get quite different results in terms of taste and texture, but I've never tried it myself.
I have used margarine, it turns out fine. Not sure about the soft spreads, though.
Are you in a rush? Last minute discovery that you didn't have the ingredient you needed? Then yes, by all means, go ahead. It won't be the same and, in my opinion, butter is ALWAYS better, but sometimes you just need a fat to mix with your solids and you've gotta grab what you've got. If you are substituting for other reasons (e.g., you prefer a vegan solution) there are much better alternatives (in terms of taste and texture) such as coconut oil.