jackloganbill Posted 21 Mar 2013 , 12:30pm
post #1 of

I was just wondering why it seems that margarine is not used more in buttercream frosting recipes...any ideas or reasons this is? I am thinking it would be a suitable substitution for shortening or at least with shortening...

 

JackL

5 replies
denetteb Posted 21 Mar 2013 , 12:58pm
post #2 of

It has a different water content so affects recipes differently.  Possibly a different melting point too.

DeliciousDesserts Posted 21 Mar 2013 , 1:01pm
post #3 of

A^ that, and it has a different taste.

Godot Posted 22 Mar 2013 , 12:37pm
post #4 of

AAnd because margarine is gross.

So is shortening.

Butter is always better!

ellavanilla Posted 22 Mar 2013 , 4:30pm
post #5 of
Quote:
Originally Posted by Godot 

And because margarine is gross.

So is shortening.

Butter is always better!

 

 

BUTTER FTW!   party.gif

Embles Posted 22 Mar 2013 , 5:08pm
post #6 of

AI made the mistake of making a batch with marg, never again it was salty and gready and weird. Much prefer butter yummmmmmyyyy

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