Is it better to use real butter or margarine to make buttercream icing? I want something that won't melt or get sticky on me. I'm covering the cake with fondant, but I'm going to tort and fill with buttercream and I want something that will hold up! Thanks!!!
I always use real butter if making a butter buttercream though mine does have a bit of crisco in it just to keep things a bit more stable.
I use Indydebi's all shortening buttercream. The lady that owns the catering company that I bake for actually ask me IF I used shortening in my buttercream. I beat (pulverize) the shortening for at least 15 minutes before adding any other ingredients and I always sift my powdered sugar. This icing holds up very well to heat and humidity.
Butter all the way! That's why it's called butter cream
I always use butter, because it tastes so much better, and I've never had problems with it melting or being too sticky. You can always add more sugar if you want it firmer, but for filling at least it doesn't matter what it LOOKS like. So IMO it's best to use the best tasting ingredients.
I use 1/2 shortening, 1/2 butter, always real, never margarine.
Margarine's not allowed in my house. It's not food. It's not regulated by the FDA. It's a "manufactured product". Yuck!