Oh, hell yes! That’s one place where butter is much more enjoyable than any of the margarine varieties.

Don’t get me wrong, margarine (despite its many drawbacks) has its place in cooking. But butter is my preference as a fat spread. You get a less single note flavor for one thing. Since the taste doesn’t come from a chemical being added, you get more complexity even with shitty butter (mass produced butter is usually produced by cows fed very limited diets).

It also spreads differently. When cold, it spreads difficult, compared to margarine. But this isn’t a bad thing in all cases. When room temp, or manipulated to soften it, it’s easier than margarine. But the key is that you get a slightly less uniform spread. While this may or may not be a benefit to everyone, it does lead to the experience being varied. Margarine tends to spread very evenly in comparison.