Tuesday, June 23, 2009

Face off: Butter vs. ICBINB Cooking & Baking Sticks

Recently, I told you about my interest in testing the difference between butter and I Can't Believe It's Not Butter Cooking & Baking sticks. Well, I finally had a chance to put the two up against each other in a good old-fashioned taste test.

For the test, I chose to whip up two half batches of Vanishing Oatmeal Raisin Cookies – one using butter, the other using ICBINB sticks.

I set up two bowls, each labeled with the fat of choice.

ICBINB vs. Butter

Next, I creamed the sugars and fats together.

ICBINB vs Butter

Then, I added the eggs and mixed until well combined.

ICBINB vs. Butter

This is when I noticed the first major difference – the texture of the ICBINB mixture was much softer and looser.

ICBINB vs Butter

Then, I added the dry ingredients to the wet ingredients.

ICBINB vs Butter

Next, I lined two half-sheet pans with parchment paper and marked the underside of each sheet with either a B or I to indicate which batch was which.

ICBINB vs. Butter

Then, using a large spoon, I dropped the dough onto the appropriate pans. The ICBINB dough was significantly stiffer.

ICBINB vs Butter

Between batches, I switched up which versions cooked on which racks in the oven. When each batch came out, I noticed that the butter-based cookies consistently spread more and browned more.

ICBINB vs. Butter

In the side-by-side taste comparison, the ICBINB version was preferred 6 out of 10 times. My taste testers commented that the ICBINB cookies were moister and tasted a bit sweeter. Truth be told, I still preferred the butter version, even though I was outnumbered. But, I wouldn't turn an ICBINB cookie down. If I weren't tasting them side-by-side, I don't think I'd notice a difference.

ICBINB vs Butter

So, in the end, what does this mean? Well, if you're watching your saturated fat intake, the ICBINB Cooking & Baking sticks might be a better option for you and you don't have to sacrifice taste. That's good in my book.

ICBINB vs Butter 2

*This post is in no way endorsed by I Can't Believe It's Not Butter. I did this test because I was curious. = )

Vanishing Oatmeal Raisin Cookies
Source: Quaker Oats
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned oats
1 cup raisins

Heat oven to 350 degrees F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

On a separate note, it's my blogiversary! A whole year ago, this little blog was born. It's been a lot of fun and I'm excited about the year to come!


  1. Nice. Love the side by side comparison. Good to know, although I don't think I could give up my butter.

  2. Congratulations on your anniversary! Well done. And thanks for the interesting side-by-side. I do not know if I could give up butter, but it is good to know. Thanks for being so thorough.

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