Agree! Country Crock almond oil plant butter works well for "buttercream" frosting. I've used it for many baking options. I like Miyoko's butter best for frying eggs or spreading on toast, where that cultured flavor can really be an asset to the dish. It seems a waste to use it in baking because it's so expensive. I haven't quite loved Earth Balance but it's OK, and I buy it when the other two aren't available.

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