Has anyone done this?
I am curious if the Smart Balance 50/50 butter-blend sticks (which they tote and reccommend for baking) could be used in a traditional BC recipe.
Also, would this make the icing less "perishable?"
What kind of BC are you talking about?
Hi Mike, I was talking about any BC that calls for butter. For convenience's sake, let's say a basic vanilla buttercream?
An Imbc, smbc will not get as firm as with butter I would think. Now to replace a shortening in a powdered sugar BC it should work. You most likely would have to adjust the powered sugar, but it should work.