Butter Vs Margarine In Buttercream

Baking By kellyhoffer Updated 27 May 2010 , 6:28pm by Minstrelmiss

kellyhoffer Posted 27 May 2010 , 5:57pm
post #1 of 3

I was told that in buttercream icing that if you use margarine instead of unsalted butter that it will hold up better in a hot environment. I live in Virginia Beach Va and it gets really hot. Is this true?

2 replies
dreamcakesmom Posted 27 May 2010 , 6:13pm
post #2 of 3

I too am in the process of figuring this out as the humidity is starting to get bad and I have already had trouble with my buttercream drooping quickly. I have heard to repace 1/2 the butter with shortening to help. Any insight would be greatly appreciated!

Minstrelmiss Posted 27 May 2010 , 6:28pm
post #3 of 3

I use all shortening...whipped well first. Never greasy

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