White Margarine

Decorating By Ladycookiemonster Updated 21 May 2010 , 3:59pm by Mama_Mias_Cakes

Ladycookiemonster Posted 20 May 2010 , 12:46pm
post #1 of 8

Does anyone know where I can find white margarine to make buttercream frosting?[/b]

7 replies
wvfunchick Posted 20 May 2010 , 12:57pm
post #2 of 8

I use Land O Lakes unsalted butter... It pretty much comes out white... You can always add Wilton's White Out to make it bright white... Hope that helps!

Mama_Mias_Cakes Posted 20 May 2010 , 2:03pm
post #3 of 8

I prefer butter myself. Another tip on getting white icing is use a little bit (I mean a little bit like a toothpick tip full) of violet gel coloring. Add it to your finished BC and mix. It counteracts with the yellow turning your BC white. I do this all the time with my cakes - all the white cakes in my photos have been made doing this.

prterrell Posted 20 May 2010 , 3:26pm
post #4 of 8

Why in the world are you using margarine in the first place?????

auzzi Posted 21 May 2010 , 1:54pm
post #5 of 8

Where are you located and what recipe are you using ??

Rose_N_Crantz Posted 21 May 2010 , 3:28pm
post #6 of 8

Yeah, I wouldn't use margarine for buttercream. It will be too soft. I had a cousin that used Smart Balance to make sugar cookies one christmas and when we all got together to bake our cookies, she couldn't figure out why her dough was too soft and sticky to roll out. I started asking a couple questions and lo and behold, no butter.

Gotta use butter.

carmijok Posted 21 May 2010 , 3:56pm
post #7 of 8

Stick margarine can be used like butter. My mother always used it in her frosting. However, it will not have the richness of real butter...I use Land o'Lakes lightly salted. You need that touch of salt to counteract all the sugar. It will be worth it to use the real stuff. I've used Wilton's white coloring to whiten. I kind of like the idea of adding a mere touch of violet like the other poster suggested. I'm going to try that next time!

Mama_Mias_Cakes Posted 21 May 2010 , 3:59pm
post #8 of 8
Quote:
Originally Posted by carmijok

Stick margarine can be used like butter. My mother always used it in her frosting. However, it will not have the richness of real butter...I use Land o'Lakes lightly salted. You need that touch of salt to counteract all the sugar. It will be worth it to use the real stuff. I've used Wilton's white coloring to whiten. I kind of like the idea of adding a mere touch of violet like the other poster suggested. I'm going to try that next time!




My Wilton's instructor told us that tip. I was skeptical at first, but I did what she said. Take a spoonful out before you add the violet and then compare the two. Sometimes I have to add just a bit more if the first mix didn't get the white I wanted.

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