I Need Help With This Please

Decorating By josefina20 Updated 22 Sep 2011 , 12:32am by traci_doodle

josefina20 Posted 10 Sep 2011 , 10:41am
post #1 of 16

Can you substitute margarine for Crisco or butter in butter cream icing?

Does any one have try this before? is there any recipe out there using margarine icing? icon_rolleyes.gif

15 replies
Charmaine49 Posted 10 Sep 2011 , 11:48am
post #2 of 16

I use white margarine in all my BC icing...and it works for me...

josefina20 Posted 10 Sep 2011 , 10:55pm
post #3 of 16

Charmaine49 do you use margarine and butter or just the margarine ?

shuswapcakes Posted 10 Sep 2011 , 11:43pm
post #4 of 16

I use just margaine too and it's always worked great and tasted great. I've never tried Crisco as a substitute though, maybe someone else can let you know about that one icon_smile.gif

kimgra Posted 11 Sep 2011 , 12:08am
post #5 of 16

I always use margarine in my BC icing. I use Wilton's recipe. Margarine works better in tropical countries like mine icon_smile.gif

josefina20 Posted 11 Sep 2011 , 1:18am
post #6 of 16

can you give me the recipe, please icon_lol.gif

kimgra Posted 11 Sep 2011 , 1:38am
post #7 of 16

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extractEasy-Add clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Take from www.wilton.com

carolinagirlcakes Posted 11 Sep 2011 , 1:38am
post #8 of 16

This is the Wilton BC recipe that I use...

1/2 stick Crisco
1 stick unsalted butter, softened
1 ts extract
1 lb powdered sugar (sift if possible)
3-5 Tb milk

Cream Crisco and butter together. Then mix in extract until blended. Then slowly add the powdered sugar until all in the bowl. At this point it is VERY hard to mix but make sure it is all combined. Last add milk by the Tb until you reach the consistancy you need. If you thin it out to much just add a little powdered sugar until you get back to the consistency you need.

This type of BC will give you a slight "crust" effect but I am currently looking for something that will get a better crust so that I can get sharper, smoother edges.

HTH.

josefina20 Posted 11 Sep 2011 , 6:19am
post #9 of 16

thanks thanks thanks so so much for share your recipes with me. thumbs_up.gif

Charmaine49 Posted 11 Sep 2011 , 6:56am
post #10 of 16

Sorry for the late reply.....time difference is about 9hrs....
So when I sleep you are all awake...Lol!

Josefina 20...I use all white margarine 250grams
with 8 cups of sugar and half a cup of milk...
Very seldom get the clear vanilla here, so at times use
other flavorings..

josefina20 Posted 11 Sep 2011 , 9:27pm
post #11 of 16

Charmaine49
is this the only buttercream you use for your cake icing? is this icing hold well hot and humidity ? i am in japan so is pretty humidity in here, that is why i would like to try a new recipe, but to be honest i have never used margarine before.

thanks for your answer

josy

Marianna46 Posted 11 Sep 2011 , 10:18pm
post #12 of 16

I live in the tropics, too, and the buttercream I use is all shortening with 2 tablespoons of cornstarch added to every 4 cups of powdered sugar. This is a variation of Wilton's high-humidity buttercream (the Wilton recipe, which is on their website, uses half butter and half shortening) and it's working really well for me here in hot and humid Cancún. If you don't like the taste, you can add some butter flavoring along with the vanilla or almond extracts that the recipe calls for. It seems to me that margarine would have all the drawbacks of butter for warm climates - it melts in the heat - but I'll admit I've never tried it. If it's not too hot where you are, I would go with Wilton's original high-humidity recipe, but change out the butter for margarine, if you'd like to.

chanielisalevy Posted 21 Sep 2011 , 6:55pm
post #13 of 16

I can't use butter in any recipes at all so I always replace the butter in any recipe with crisco or usually margarine. So I pick up any recipe fo buttercream and make the cup for cup substitution - been doing it for 25 years!

chanielisalevy Posted 21 Sep 2011 , 6:58pm
post #14 of 16

I can't use butter in any recipes at all so I always replace the butter in any recipe with crisco or usually margarine. So I pick up any recipe fo buttercream and make the cup for cup substitution - been doing it for 25 years!

Marianna46 Posted 22 Sep 2011 , 12:23am
post #15 of 16

I just made a cake this week using the high-humidity buttercream with half butter and half shortening. It worked like a charm, too, I'm happy to report.

traci_doodle Posted 22 Sep 2011 , 12:32am
post #16 of 16
Quote:
Originally Posted by chanielisalevy

I can't use butter in any recipes at all so I always replace the butter in any recipe with crisco or usually margarine. So I pick up any recipe fo buttercream and make the cup for cup substitution - been doing it for 25 years!




I'm just curious why you can't use butter. Is it an allergy thing? Because margarine also has milk products in it (whey). I'm assuming it's something else you're referring to, but I just thought I'd mention that, just in case.

Quote by @%username% on %date%

%body%