I really want to make it. I love the flavor of it. Can I use butter in a tub for it? 

i have tested smbc with a variety of non-butter margarine type products so it is definitely possible -- i did not use that one but it should work -- 

it could be just gotta test it -- but i tested a ton of olive oil and soy margarines/spreads and they all worked out fine or was that for the cake hmmm --maybe that was a cake recipe? now i can't remember 

so sorry -- i was testing cake recipes not smbc --  duh on me

AIt should be fine. Made smbc even with parts of shortening and it worked good.

That's not butter, it's margarine. 

Margarine typically has a lot more water in it than butter.  I believe it also melts at a much lower temp [unlike shortening which melts at a higher temp.]

SMBC made with this product may never get hard when refrigerated and in some cases, SMBC needs to be hardened in the refrigerator for certain applications [e.g. stenciling].

No harm in trying it, but it may not act the way you need it to...............

Thanks everyone. I ended up going to Publix and getting regular butter. This is the third time I've made Swiss meringue and it finally came out right. And I did it with a hand mixer!!! I'm so excited

Acongratulations -- that's gotta feel great -- so did you use the tub butter both previous times?

so are the icbinb sticks as firm as butter -- i think that any spread that is not butter could be considered margarine

you could add some lorann butter flavor oil -- but you wanna be careful about your melting point -- since it's softer than butter and melts in the 90's -- it'd be about the same maybe a little lower for yours -- i'd test that if i was you --

i can't answer for your taste buds necessarily -- i dare say something like that is what is in the icbinbutter so it can't hurt -- i have used butter flavor oil in various applications successfully over the years -- never had an issue with it -- it is very concentrated so read up on it where you know how much you're using and y'know taste test --

and i'm sure i've used it in abc icing before where they wanted stark white and i wanted the butter bang anyway

and i have a pretty good taster ;)

hope all goes very well!

AI made a birthday cake for my brother-in-law last night and he asked me to use I Can't Believe it's Not Butter for the frosting. I had serious doubts about it, but I wanted to do what he requested, so I bought it in stick form. The prospect of putting it in SMBC terrified me (SMBC can be so persnickety in the best of conditions!) but it worked surprisingly well in an American buttercream. It never crusted or got hard even when refrigerated- remained reasonably spreadable right from the fridge. It stayed yellow-tinged as well, but if I had had violet gel coloring perhaps that would have helped. Truth be told, I thought the scent was a little funky, but it went over very well with the three other people who ate it. Everyone liked it!

So while I would personally prefer to use butter, at least it's nice to know that it can be done. :grin: