Substituting Margarine For Butter In Bc
Baking By Pearl645 Updated 11 Jun 2012 , 10:36pm by jason_kraft
So I have a confession to make. I have been using margarine in my BC recipe and been very satisfied with it but I can't help but wonder what will happen if I actually use 1/2 butter 1/2 shortening BC in the heat. Will the BC melt or slide off? Im in a hot and dry climate. The reason I am asking is cuz I see all the BC recipes call for 1/2 butter and 1/2 shortening for the crusting recipes. My recipe is the standard wilton 1/2 butter (I just substitute margarine) 1/2 shortening 4 cups PS 1 tbsp essence 2 tbsp milk.
Anyone else use margarine instead of butter? Margarine is way cheaper than butter which is also why I use it.
I can taste the difference... Thus why I really don't even like butter cream because of the shortening component. I couldn't substitute margarine unless a customer requested it and then under much protest.
Using butter vs margerine will not make a difference in the consistency of your icing.....
Well, I guess that will depend on the brand of margerine used - some have more water in them than others. If you have not had problems up to now and have used the same recipe than there should be no problem.
I can think of only one time I had a problem and that was a triple digit day with (very UNusual) high humidity. Even though I pre-cooled my car w/AC the icing did melt a bit just going the (approx.) 2-3 miles from shop to venue and carrying it in
I can taste the difference... Thus why I really don't even like butter cream because of the shortening component. I couldn't substitute margarine unless a customer requested it and then under much protest.
What do you use instead of buttercream then?
We use margarine (earth balance) and shortening (Sweetex Z) in our buttercream. It's completely dairy-free and customers rave about it.
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