Butter Vs. Margarine Or Butter Flavored Crisco In Cakes???

Decorating By tinygoose Updated 19 May 2009 , 8:29pm by tinygoose

tinygoose Posted 19 May 2009 , 5:14pm
post #1 of 3

I've heard that oil makes for a more tender lighter cake than butter. What about margarine or BF Crisco? If I sub for butter will the cake be a bit lighter?
I'm doing cupcakes and she's already tasted the recipe and loves it, but I'm concerned it will be too heavy in a cupcake. Butter cakes seem to be heavier to me. If I just sub BF Crisco, will that make it lighter. Should I use all cake flour instead of the 1/2 AP and 1/2 cake flour it calls for? I generally use Colette Peters recipes. Does anyone know?
Thank you.

2 replies
bashini Posted 19 May 2009 , 6:03pm
post #2 of 3

Hi, I like my buttercream made with butter. No Margarine. And I have tried half butter and half shortening frosting and its yummy too. Not greasy at all. I use my normal buttercream for my cupcakes most of the time. icon_smile.gif

tinygoose Posted 19 May 2009 , 8:29pm
post #3 of 3

Thanks Bashini, but I was talking about using BF crisco or margarine instead of butter in cakes and if that makes a lighter, more tender cake product. ?? I'm not talking about the buttercream.

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