Also not OP but my local grocery stores all have highly realistic fake butter nowadays. I’m no pastry chef but it seems to work just fine in any recipe that calls for butter, and it’s cheaper than the cow stuff 😁
The hardest part is finding it, because they package it the same and hide it with the real butter.
I’m not OP, but why couldn’t they have used margarine?
Also not OP but my local grocery stores all have highly realistic fake butter nowadays. I’m no pastry chef but it seems to work just fine in any recipe that calls for butter, and it’s cheaper than the cow stuff 😁
The hardest part is finding it, because they package it the same and hide it with the real butter.