So, I heard from a decorator/baker acquaintance that she uses white margarine in her BCs to get a richer flavor but being able to still keep it white. The recipe she gave me called for using granulated sugar which dissolves into hot milk and then is added to the white margarine and extracts etc to get the BC. However, I tried her recipe and it flopped. But now I am wondering if there are any other good uses for white margarine. I have been substituting half white margarine for the Crisco/shortening in Indebi's white buttercream on here and I do like the flavor. Just curious!

Where do you purchase white margarine?

I haven't personally used white margarine, but a lady who ran a shop in my town years ago used to use regular margarine in her buttercream. She would use it for roses and everything else. The only thing I can think would be a problem is that margarine has more water than butter, so it may be softer.