Buttercream Frosting With Margarine
Decorating By jackloganbill Updated 22 Mar 2013 , 5:08pm by Embles
post #1 of 6
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
post #2 of 6
It has a different water content so affects recipes differently. Possibly a different melting point too.
post #5 of 6
post #6 of 6
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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