Margarine Sticks In Buttercream?

Baking By KarisCakes Updated 12 May 2011 , 1:16am by JanH

KarisCakes Posted 14 Feb 2011 , 5:37am
post #1 of 18

Has anyone ever tried using stick of margarine in your buttercream? I am just wondering what the result would be, and and I don't want to waste the other ingredients to find out. Thanks!

17 replies
Sangriacupcake Posted 14 Feb 2011 , 2:31pm
post #2 of 18

Do you mean using margarine instead of butter? Yes, I do that for some family members who have allergies to dairy. I works fine as long as you use stick margarine--not the tubs. It doesn't taste as yummy as butter, of course, but my allergy-prone family really appreciates it! I even make a dairy-free SMBC with half margarine and half high-ratio shortening.

BTW, if you're doing it to avoid allergens, then you need to be sure to use margarine without lactose or other milk derivatives. The only brand I've found in my area is Fleischmann's Unsalted.

icer101 Posted 14 Feb 2011 , 2:40pm
post #3 of 18

I beleive that indydebi's b/c recipe, she says , she uses margarine all the time. I believe that i have read on here some time ago, that she doesn,t like the taste and smell of real butter. Everyone that uses her recipe, loves her b/c.

Mb20fan Posted 14 Feb 2011 , 2:54pm
post #4 of 18

Using butter or margarine means that the cake must be refrigerated after being iced, right?

TexasSugar Posted 14 Feb 2011 , 4:35pm
post #5 of 18
Quote:
Originally Posted by icer101

I beleive that indydebi's b/c recipe, she says , she uses margarine all the time. I believe that i have read on here some time ago, that she doesn,t like the taste and smell of real butter. Everyone that uses her recipe, loves her b/c.




Indy uses crisco in her recipe.

bellaudreycakes Posted 23 Feb 2011 , 1:48am
post #6 of 18

I am glad I found this thread I was wondering the same thing about margarine and butter in buttercream. I always use margarine because its cheaper but wondered if it would taste better to use butter or even one stink butter and one stick margarine anyone try that?

JRAE33 Posted 23 Feb 2011 , 2:57am
post #7 of 18

I only use margarine in my buttercream..never butter. everyone loves it icon_smile.gif

calicopurr Posted 11 May 2011 , 6:00am
post #8 of 18

When using margarine for buttercream icing, does your recipe crust JRAE?

Kiddiekakes Posted 11 May 2011 , 12:19pm
post #9 of 18

I only use margarine for my BC recipe..Why..butter is too darn expensive and you can buy a flat of margarine for half the cost of butter and you get 3 times more...Never had a complaint!!

jason_kraft Posted 11 May 2011 , 6:35pm
post #10 of 18

All our BC is dairy-free so we use margarine. The only brand of margarine we trust to not be contaminated with dairy is Earth Balance vegan buttery sticks, they are available at Whole Foods. (I haven't seen Flieschmann's in our area.)

moranda Posted 11 May 2011 , 6:51pm
post #11 of 18

Has anyone tried stick margarine in IMBC? It definitely would be cheaper.

Sangriacupcake Posted 11 May 2011 , 6:58pm
post #12 of 18
Quote:
Originally Posted by moranda

Has anyone tried stick margarine in IMBC? It definitely would be cheaper.




I've done it with SMBC, but only because of allergies. It's not nearly as delicious as butter!

langranny Posted 11 May 2011 , 7:20pm
post #13 of 18

I frequently use Imperial brand margarine sticks in my butter-cream instead of butter ($$$). I usually make it with 1/2 margarine and 1/2 shortening. I've tried hi-ratio and regular shortening, either kind turns out about the same. But quite honestly, using the margarine instead of butter makes the butter-cream really smooth and silky. I usually add a teaspoon of clear butter flavoring or a tablespoon of Creme Bouquet. Everyone loves my frosting and no one knows the difference...

Claire138 Posted 11 May 2011 , 7:22pm
post #14 of 18

I only use margarine for SMBC but I use a butter tasting one and it is divine! (my sister was round today and I had some left over from a recent cake and she sat and ate it with a spoon!)

caked4life Posted 11 May 2011 , 7:41pm
post #15 of 18
Quote:
Originally Posted by Claire138

I only use margarine for SMBC but I use a butter tasting one and it is divine! (my sister was round today and I had some left over from a recent cake and she sat and ate it with a spoon!)




Claire138, do you mind sharing the brand you use?

TIA

Claire138 Posted 11 May 2011 , 7:45pm
post #16 of 18
Quote:
Originally Posted by caked4life

Quote:
Originally Posted by Claire138

I only use margarine for SMBC but I use a butter tasting one and it is divine! (my sister was round today and I had some left over from a recent cake and she sat and ate it with a spoon!)



Claire138, do you mind sharing the brand you use?

TIA




Not at all, it's Mazola but I'm not sure where you live so don't know if you can get it. (I live in France).

calicopurr Posted 11 May 2011 , 11:45pm
post #17 of 18
Quote:
Originally Posted by Claire138

I only use margarine for SMBC but I use a butter tasting one and it is divine! (my sister was round today and I had some left over from a recent cake and she sat and ate it with a spoon!)




I'm excited to use margarine with SMBC! I'm so tired of the puff and mess from powdered sugar. If margarine works with SMBC, it's probably going to do well with IMBC.
I live in AZ, so my next question is..
Is IMBC more heat stable than SMBC?

JanH Posted 12 May 2011 , 1:16am
post #18 of 18
Quote:
Originally Posted by Mb20fan

Using butter or margarine means that the cake must be refrigerated after being iced, right?




American b/c's using butter or margarine and a small amount of milk or cream don't require refrigeration because the huge amounts of powdered sugar control the water activity:

Water activity & microbial growth:
(Prolonging Bakery Product Life.)

http://tinyurl.com/ya8po4z

WJ Scott in 1953 first established that it was water activity, not water content that correlated with bacterial growth:

http://tinyurl.com/bmsato

Formulating for increased shelf life:
(Decreasing water activity results in hostile environment for bacteria.)

http://tinyurl.com/csu2b9

HTH

Quote by @%username% on %date%

%body%