How Do You Make Your Bcs With White Margarine? Any Users?

Baking By CupcakeQT82 Updated 22 Aug 2011 , 5:39pm by AnnieCahill

CupcakeQT82 Posted 22 Aug 2011 , 2:40am
post #1 of 3

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!

2 replies
Hopeloon Posted 22 Aug 2011 , 5:31pm
post #2 of 3

Where do you purchase white margarine?

AnnieCahill Posted 22 Aug 2011 , 5:39pm
post #3 of 3

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.

Quote by @%username% on %date%