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Everything you ever wanted to know about buttercream - Page 41

post #601 of 701
Quote:
Originally Posted by kazita View Post

I thought margarine has a higher water content so it isn't as good as butter. Just what I thought.

The margarine we use (Earth Balance Vegan Buttery Sticks) has the same water content as butter (20%).
post #602 of 701
Quote:
Originally Posted by jason_kraft View Post


The margarine we use (Earth Balance Vegan Buttery Sticks) has the same water content as butter (20%).

wow there is such thing! but I am currently in Moscow, and I doubt there is such kind here... unfortunately :(

post #603 of 701
Quote:
Originally Posted by jason_kraft View Post

The margarine we use (Earth Balance Vegan Buttery Sticks) has the same water content as butter (20%).

but do most margarine contain more water than butter? There has to be a difference between butter and margarine.
post #604 of 701
Quote:
Originally Posted by kazita View Post

but do most margarine contain more water than butter? There has to be a difference between butter and margarine.

Water content should be roughly equivalent for butter and margarine in stick form. "Light" margarine or margarine spreads in tubs will have higher water content.
post #605 of 701
Quote:
Originally Posted by jason_kraft View Post

Water content should be roughly equivalent for butter and margarine in stick form. "Light" margarine or margarine spreads in tubs will have higher water content.

Ok so I'm asking what is the difference between butter and margarine in the stick form? There has to be a difference or they would be the same price in the store.
post #606 of 701
Quote:
Originally Posted by kazita View Post

Ok so I'm asking what is the difference between butter and margarine in the stick form? There has to be a difference or they would be the same price in the store.

There should be no significant difference in water content since margarine sticks are usually meant for baking. Any price difference will be due to differences in cost from ingredients and/or the manufacturing process itself.
post #607 of 701

If you're using american buttercream and getting bubbles one trick we use is to use the whip attachment and mix on low speed for 10 minutes. smooth as silk!
 

post #608 of 701
Quote:
Originally Posted by jason_kraft View Post

There should be no significant difference in water content since margarine sticks are usually meant for baking. Any price difference will be due to differences in cost from ingredients and/or the manufacturing process itself.

There's the answer I was looking for better ingredients. ...not like any of this matters in my peticular buttercream mines made with all high ratio shortening.
post #609 of 701
Quote:
Originally Posted by kazita View Post


Ok so I'm asking what is the difference between butter and margarine in the stick form? There has to be a difference or they would be the same price in the store.

Butter comes from a cow.

 

Margarine is made from plant oils.

 

That is why the prices are different.

 

They are formulated with the same water content (give or take a %) so that you can substitute them 1 for 1 in most recipes.  Including icing.

post #610 of 701
Quote:
Originally Posted by BakingIrene View Post

Butter comes from a cow.

Margarine is made from plant oils.

That is why the prices are different.

They are formulated with the same water content (give or take a %) so that you can substitute them 1 for 1 in most recipes.  Including icing.

Why doesn't everyone who uses real butter in their icing just use margarine if they are so much alike ? Or is it like Anna says because Butter is the boss. Is it a comparison like gross greasy crisco to high ratio shortening?..the last question is a rhetorical question.
post #611 of 701
Quote:
Originally Posted by kazita View Post

Why doesn't everyone who uses real butter in their icing just use margarine if they are so much alike ? Or is it like Anna says because Butter is the boss. Is it a comparison like gross greasy crisco to high ratio shortening?..the last question is a rhetorical question.

I think it's partially that people are just used to using butter; that's what they know so that's what they use. Margarine also has a negative stigma to some, so even though a margarine-based BC recipe may be equivalent or superior, they will stick to butter so they can advertise that they use "real butter".
post #612 of 701
Quote:
Originally Posted by kazita View Post

Quote:
Originally Posted by BakingIrene View Post

Butter comes from a cow.

Margarine is made from plant oils.

That is why the prices are different.

They are formulated with the same water content (give or take a %) so that you can substitute them 1 for 1 in most recipes.  Including icing.

Why doesn't everyone who uses real butter in their icing just use margarine if they are so much alike ? Or is it like Anna says because Butter is the boss. Is it a comparison like gross greasy crisco to high ratio shortening?..the last question is a rhetorical question.

That is exactly it. Crisco vs hi-ratio or margarine bs butter. For icing especially, margarine is a very poor substitute. Maybe it works almost or as well as butter, but for the taste alone, butter is boss. I do use it to give a better flavor to my non dairy icing, but that is the only time it ever steps foot in my bakery. I go through quite a bit of margarine in the house though. It goes on my toast, or grilled cheese, in my vegetables and potatoes, but I use butter for sauces, and when making pastries it is butter or lard. They all have their place, and stay in their place, at my household and bakery.
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post #613 of 701
Quote:
Originally Posted by jason_kraft View Post

I think it's partially that people are just used to using butter; that's what they know so that's what they use. Margarine also has a negative stigma to some, so even though a margarine-based BC recipe may be equivalent or superior, they will stick to butter so they can advertise that they use "real butter".

It's not because people are used to using butter, it's a superior product to margarine :/ Margarine is coloured and flavoured to imitate butter. They are usually salted and margarine icings are usually also softer at room temperature. Butter is churned from cream, margarine is made in a freaky lab.
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post #614 of 701
Quote:
Originally Posted by SugaredSaffron View Post

It's not because people are used to using butter, it's a superior product to margarine :/ Margarine is coloured and flavoured to imitate butter. They are usually salted and margarine icings are usually also softer at room temperature. Butter is churned from cream, margarine is made in a freaky lab.

The fact that butter and margarine are processed in different ways does not necessarily make one superior to the other, they both have their place. I'm not sure how the relative freakiness of the manufacturing facility is relevant, or how you would quantify that.

In our experience (and in the experience of our customers) the margarine-based BC recipe we use produced superior results to butter-based BC, but that does not mean margarine is always superior to butter, just that our margarine-based BC recipe was superior to the butter BC recipe (which was still pretty good).

We did not have any issues with temperature sensitivity in our BC until we switched out shortening component from Sweetex to Sweetex Z (which has zero trans fats), so if that is a concern and you cannot use shortening with trans fats you might be better off using butter.
post #615 of 701

I agree both have their place, if you need a non dairy buttercream then there are some pretty tasty margerines on the market. I just disagree that people use butter because they are used to it, they use it for many other reasons, the most important one is that butter is better in taste, consistency etc.

When it comes to food, I think freakiness is pretty important. I like my food, or at least what I sell as food, to be pretty low on the freakiness scale.

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