The “big three” (butter, eggs and milk) work together in baking to achieve desired results. Altering any one in recipes or incorrect substitutions of any will result in a less desirable finished product. Solid fats add different qualities to a recipe than liquid fats, like oils. When creamed with a crystalline sweetener, butter creates and traps air and moisture in batter. While healthy oils are good for adding moisture, they cannot aerate, melt, or provide flakiness like solid fats do. Which means you can use healthy margarines for fat in some recipes, but sometimes small amounts of butter are required for that taste difference.
Double Chocolate 
Strawberry 
Shrimp 
Raspberry 
New York 
