just wondering if anyones tried margarine instead of butter in buttercream and what the results were.
the cake i have cooling im wanting to do a fbct for the first time, so i dont want to screw around with that and a margarine based buttercream, because if it doesnt work, i wont know what to blame!
but ill definatly have to try and make the next cake with margarine butter cream instead.. ill definatly post my results
It was I who was in the buttercream experiment awhile back. Margarine was an ingredient ~ I came in last. :( Ha!! I use Great Value brand margarine, and it actually has a pretty good flavor. You'll have to check it out. Since ladycat's experiment, I almost always use butter. I think of that experiment EVERYTIME my hand reaches for the margarine at Walmart's!
I'm actually not a margarine fan. I only used it in my buttercream b/c that was what was requested. I never use margarine for anything else.
Why would margarine be better for him? I don't understand.
its all a fat thing. plus, since my kids are young i dont want them eatinga ton of fat either. so i just wondered. and margarine is cheaper than butter, at least where i live.
Yes, I'm back. I've missed you all a lot. Oh yes, the GV Margarine. Ummm yes I do remember. I honestly think it was the type of margarine, you know being GV. I think Country Crock or Parkay would have had a better taste to it.
But, if all we had to use was a GV margarine, trust me, we would figure out how to make it taste good one way or another.
But with everything put aside, butter and Hi-Ratio is better.
Never had a problem with it crusting either.
I didn't realize that margarine has transfats in it. Did anyone else realize this? CountryCrock has 2 g. The Walmart brand has a little higher count, but I can't remember what it was.
Ladycat, I purchased some CountryCrock to try out the flavor. I've always liked the flavor of GV brand. I'll let you know what I think about it ~ if I can actually taste the difference. I did notice that it doesn't have too much of a yellow color.
ANyway......the "MIL" in the class got into an argument with our instructor about how she is not changing her recipe and that she uses her Grandma's Icing recipe exclusively. It calls for Parkay margarine. She maintains it is the best. I tasted hers at class and I was really not impressed, but everyone's taste buds are different.
It is what works for her. I am a butter kind of gal and that works for my needs.
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