KirasCakery Posted 14 Jan 2013 , 8:20pm
post #1 of

I foolishly made the mistake of sending someone to the store for me because I ran out of butter... Well, they came back with vegetable oil spread. (Mind you, I have recently discovered the wonderful Plugra butter, which makes such a fantastic difference in my baking!) I know I cannot use this veg oil spread in my cakes, but can I get away with using it in my buttercream? (I usually just do an american butter cream, with all butter - no shortening...)

5 replies
BakingIrene Posted 15 Jan 2013 , 12:44am
post #2 of

Don't count on it crusting properly. It has a lot more water than butter. It doesn't harden up the same as butter either.

 

Better to just set it aside for your next chocolate cake.  Or send the person back with the slip to exchange it for butter.

KirasCakery Posted 15 Jan 2013 , 1:10am
post #3 of

So it will work well in a chocolate cake? I just found my new go-to chocolate recipe. I am sort of afraid to change anything in it. It is THAT good!! Lol
 

BakingIrene Posted 15 Jan 2013 , 1:13am
post #4 of

It will work absolutely guaranteed for a banana cake.

 

It will work for a chocolate cake.  It might make your go-to even better.

KirasCakery Posted 15 Jan 2013 , 1:39am
post #5 of

I will have to try it on both! Thank you so much!
 

Annabakescakes Posted 15 Jan 2013 , 2:34am
post #6 of

AOh gross! I do put margarine on my potatoes and toast, but for baking, it's butter all the way!

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