buttercreammgt Posted 8 Mar 2010 , 3:16am
post #1 of

I've been looking for a white margarine and I was hoping one of the bakers on here would know of something. I don't want to use lard or any fat solid I need a non dairy marg spread that is light in color almost white. I've tried making my own but you need special equipment that I don't have. Thanks

23 replies
tesso Posted 8 Mar 2010 , 9:29am
post #2 of

I am not for sure what you are looking for, but have you tried crisco? it is vegetable solid shortening and is white.

buttercreammgt Posted 8 Mar 2010 , 1:43pm
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I'm not looking for crisco it's really different then margarine. I need something with a emulisifier in it. But I want there to be no added color.

buttercreammgt Posted 9 Mar 2010 , 10:07pm
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So now I've discovered that there is something called Oleo Anyone heard of that? I still can't find white margarine anywhere. the only thing that these company's would have to do is leave out the beta carotene for color. I'm so frustrated with my search.

newmansmom2004 Posted 9 Mar 2010 , 10:32pm
post #5 of
Quote:
Originally Posted by buttercreammgt

So now I've discovered that there is something called Oleo Anyone heard of that? I still can't find white margarine anywhere. the only thing that these company's would have to do is leave out the beta carotene for color. I'm so frustrated with my search.




Oleo was something my grandmother and mom used way back when. It was basically a white margarine-type substance and came with a little yellow packet that you mix in with it to make it yellow. I don't think oleo is made anymore, but I could be wrong.

sadsmile Posted 9 Mar 2010 , 10:42pm
post #6 of

Oleo is a word in cooking- kind of like the word smurf. It can mean many things like butter, margarine, and even shorting or lard. Basically it's a fat.

cakesondemand Posted 10 Mar 2010 , 3:52am
post #7 of

I use white marg in my buttercream but Im in Canada and buy it at Real Canadian Superstore (grocery store)

buttercreammgt Posted 10 Mar 2010 , 4:06am
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What is the brand maybe I could see if they will ship?[/quote]

bobwonderbuns Posted 10 Mar 2010 , 4:06am
post #9 of

I buy white margarine at a local cake store, but I've been told that Trader Joe's sells it.

cakesondemand Posted 10 Mar 2010 , 4:09am
Quote:
Originally Posted by buttercreammgt

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What is the brand maybe I could see if they will ship?


[/quote]

Its there no name brand have you checked any cake shops

bobwonderbuns Posted 10 Mar 2010 , 4:16am

The brand I get a the local cake store is called "Gold-n-Sweet uncolored margarine" and the address is "Ventura Foods LLC, Brea, CA 92821, USA." Hope that helps! icon_biggrin.gif

buttercreammgt Posted 10 Mar 2010 , 4:17am

THANK YOU SOOOOOO much you are awesome! I've been looking and looking and calling forever! Thanks again.

bobwonderbuns Posted 10 Mar 2010 , 4:20am

Glad to help! I've been told that Trader Joes sells "uncolored" or "white" margarine (but I've never looked so I can't say for sure.)

buttercreammgt Posted 10 Mar 2010 , 4:25am

I looked on the list of company's I called and I had already called Ventura They told me that they used to sell colorless margarine but not any longer. Maybe I talked to the wrong person. I'll keep trying. At least I know of someone who uses this product. I was beginning to wonder if it even existed. So how do you like the taste? I've been trying different brands to see what has the best flavor and Land o lakes and imperial seem to be the best for margarine. I hope that I can find something that has a good aftertaste and is white.

Spills Posted 27 Jan 2012 , 7:43pm

I'm from Canada as well, and used to buy Superstore's No Name brand white margarine, but they no longer carry the product since they cannot find a supplier/producer to supply/make the margarine for them (have called and searched). This was my way of making White Buttercream - no Crisco added, that stuff just leaves a nasty film in your mouth (my opinion). I am so distraught on how I'm going to still use my non-Crisco recipe to get a white icing. I saw on a search to add a touch of blue or violet food colour to the yellow-tinged icing and it's supposed to cancel the yellow colour out - anyone heard of this or tried it?? Oh, BTW Canadian white margarine bakers, if you find white margarine at your Superstore - buy it all...haha

cupadeecakes Posted 27 Jan 2012 , 8:13pm
Quote:
Originally Posted by Spills

I'm from Canada as well, and used to buy Superstore's No Name brand white margarine, but they no longer carry the product since they cannot find a supplier/producer to supply/make the margarine for them (have called and searched). This was my way of making White Buttercream - no Crisco added, that stuff just leaves a nasty film in your mouth (my opinion). I am so distraught on how I'm going to still use my non-Crisco recipe to get a white icing. I saw on a search to add a touch of blue or violet food colour to the yellow-tinged icing and it's supposed to cancel the yellow colour out - anyone heard of this or tried it?? Oh, BTW Canadian white margarine bakers, if you find white margarine at your Superstore - buy it all...haha




Yes I have tried that (got it from a tip here on CC) and now I do it all the time. It helps a lot! I make an all-butter icing and it has a yellow cast to it. Just add the smallest drop of violet to your BC. You can also add some titanium white food coloring to whiten it up a bit. doing both of those things my icing is still not WHITE white.

marriedhsdad Posted 3 Aug 2012 , 12:17am

I, like many others, have used white margarine in my buttercream for the longest time. I was able to purchase it from my friends who owned their own cake supply shop. In the past couple years, they closed their shop. I know they had said white margarine is something they couldn't get either. Their supplier was another cake shop in Pennsylvania.

Last week I was desperate. I thought I had some of the precious stuff stashed in my spare refrigerator downstairs, but, alas, it was only a container of already mixed icing. I had a seven tiered wedding cake to decorate (complete with fountain and bridges) but no white margarine. I work for an in store bakery and their icing is shortening and sugar, as is many buttercreams I have tried in the past. I always saw the addition of white margarine to my icing as something that set my cakes apart.

A search on the Internet only brought me to blogs such as this where people were desperately looking for the precious stuff. So I looked at the ingredient list on my regular margarine and the ingredients on my high ratio shortening to see what the difference was. Margarine had the addition of coloring (which I didn't want), butter flavoring (which I did want) and salt.

So I began with my recipe for buttercream. I use half margarine and half high ratio shortening in my regular buttercream. So I substituted half the amount of margarine for real butter. The remaining portion I substituted the high ratio shortening. In addition, I added 1 tsp. of salt to my recipe, which calls for 2 lbs. of powdered sugar. I mixed it on 1st speed on the mixer for 10 minutes. The icing was beautiful. It simply needed the addition of 50% more water. The result was something that was white and tasted like I had used white margarine. The butter flavoring was not too strong, and the icing formed a beautiful crust when it sat overnight.

I'm so pleased with the results, I won't bother continually looking for white margarine, as my substitutions far surpassed my expectations.

Give it a try and let me know how things work out for you.
LL

carmijok Posted 3 Aug 2012 , 1:11am

I found this:

http://www.alibaba.com/product-free/260683869/Cakemax_Cake_Margarine_MF_008.html

queenbeecakes1 Posted 19 Mar 2013 , 6:21pm

Where do you live in canada?  I used to buy my white margarine at superstore in Moose Jaw, Sk.  and they no longer carry it.  Let me know where you are getting yours.  Thanks

Gincat Posted 19 Apr 2014 , 8:01pm

When I had my specialty dessert and cake shop, I bought white margarine through my baker's wholesale supply house.   It is different than regular margarine and shortening, and does not leave a greasy aftertaste, piped beautiful detail and held up in hot weather pretty well. My icing was not too sweet and didn't form the hard crust, like most shortening based icings do.  It crusted enough though to imprint detail on the cake for piping.   I used both butter and the white margarine in my buttercream decorating icing.  I'm no longer doing cakes, but would also like to know where to buy the stuff as I cant buy whole any longer and don't need the bucket quantity either!   I think I'll try Trader Joe's and see what its like in my icing recipe. 

MBalaska Posted 19 Apr 2014 , 9:04pm

it would be nice to have some uncolored real creamery butter.  they must be putting yellow food coloring in there.

DeniseNH Posted 19 Apr 2014 , 9:22pm

I too went nuts trying to find a whiter butter.  Finally I called LandOLakes and begged them to stop adding yellow coloring to their unsalted butter and he just laughed.  He then went into a long explanation about summer butter vs winter butter.  They never use coloring.  Don't have to, the cows do it for them.  In the Winter - cows are in the barn, eating oats and hay - as a result Winter butter is lighter in color than summer butter.  In the summer, they're foraging in fields on grass and buttercups and what comes out is a deeper yellow butter.  I thought he was nuts so I tested this out for myself and it's true.  So by the end of February, I dash down to the store and purchase two refrigerator freezers full of unsalted to last through the wedding season.  Then to that I add a slight blessing of violet color - just a hint on the tip of a toothpick.  And some Wilton Whitener and I'm now a happy camper.  I'm quite sure that white margarine is just a cute way of saying Lard.  But I'll Google it. Will also look for it at Trader Joes.

jchuck Posted 19 Apr 2014 , 11:56pm

AI'm also Canadian. I use to get white margarine at both my Costco and Loblaws & Superstore. They haven't carried it for years. I make 2 types of icing. Flour icing which is not sweet and is the poor mans SMBC. Wonderful mouth feel...tastes great. And it's WHITE. Guess it's the addition of the flour.Here's a link to the recipe I use. leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/ The second is my go to regular bc. 3/4 cup butter, 1/4 cup shortening. Whip till fluffy, add approx 4 cups icing sugar, 2 tblsp meringue powder and whatever liquid...3-5 tblsp. I add butter flavouring which helps with the shortening and cuts the sweet taste. Then additional flavourings/extracts. I also add the tiniest toothpick of violet to help whiten. I can't get Wilton's white colouring here. Hope this helps.

MBalaska Posted 20 Apr 2014 , 12:51am

Interesting info on butter.  Summer vs Winter milk.  Had to look at a box of butter to see if there was an indication of which it was.  No such luck.  I'd need to see the cows in either a bathing suit or a parka to know the difference.

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