white margarine!!! I'm in Ontario and I've never seen that before!! I definately have to see if I can find some!! cool!

I'd love it too, Maria. THANKS!

I just found this thread, but I tried a recipe this past weekend that I was very pleased with! I used Land O' Lakes salted butter....salted, yes i know, but it really seemed to cut down on the sweet flavor. It crusted well too. To my great surprise it was almost white!!! Land O' Lakes seems to not be as yellow as other brands I've tried. I'll post the recipe and if you want, you can see what you think.

8 c. pwd. sugar
1 c. butter
1/2 c. milk
2 t. clear vanilla
1 t. almond

okay, I should say that I already tried the recipe but wanted to try it again with water instead of milk. I did use it already for a easter cake I did and found it a bit dry for my taste. But it worked good and it had much less Crisco of course.

It crusts pretty good too.

here is the recipe:

A -- 1/4 cup of Crisco
1/2 tsp of salt
2 tsps of vanilla

B -- 3 cups of confect sugar 10x
1/3 cup of milk

1. Mix all ingredients in A
2. Add 1 cup of confect sugar y mix.
3. Start adding sugar alternating with the milk until soft and creamy.
4. This recipe as is makes a stiff consistency. Add more milk to make it medium or light consistency.

I am going to try this recipe over the weekend with water instead of milk. I still like it better than regular buttercream because it has much more less Crisco.

And you know, Crisco has gotten expensive too, just like everything else.

Is the coloring more yellow when using margarine?