Fats In Smbc

Baking By mistresslucille Updated 13 May 2012 , 6:34am by scp1127

mistresslucille Posted 12 May 2012 , 1:24pm
post #1 of 4

Just a quick one (couldn't find if anyone else had asked this question already, so apologies if I'm repeating a thread!)

I need to make a large batch of SMBC this weekend, and I was wondering if anyone has any experience in making it using margarine/baking butter etc. (in, say, a 50/50 mix with regular butter) instead of just regular butter? I want to know if this is a good/bad idea before I buy ingredients or potentially mess up a whole batch icon_wink.gif

3 replies
AnnieCahill Posted 12 May 2012 , 6:31pm
post #2 of 4

Bad idea! It's meant to be made with butter.

unctoothlady Posted 13 May 2012 , 1:17am
post #3 of 4
Originally Posted by AnnieCahill

Bad idea! It's meant to be made with butter.


scp1127 Posted 13 May 2012 , 6:34am
post #4 of 4

Don't even make it with cheap butter. You are just buying water, no real savings and the quality will suffer.

Quote by @%username% on %date%