I recently received a PM with a great question concerning my preferred buttercream recipe.

In the recipe:

1.5 cups butter
1 c shortening
2 T flavoring
2 (+/-) pounds powdered sugar

The question I received:

My response:

Quote:

Quote:

Never ever water. ALWAYS remember- water and oil don't mix. You add water, you will be sad.

The recipe typically does not use any milk. However, I have added milk or flavored coffee creamer (French Vanilla- mm mm ) if I need to thin it down a bit.

I thought this exchange may help a few others out there in cake cyber land.

I am so glad I read your post.....I was about to try a recipe that you added water too lol. I was wondering if you could use margarine instead of butter if your not worried about the color? But I guess it wouldn't exactly be butter cream.

That's a great recipe - very close to the one I use. If I thin it I always use the Karo syrup (light corn syrup). It gives it a nice texture. If I am not doing part butter, part shortening then I use all shortening instead of margarine.

I've heard of some people using margarine. I suppose it would be OK. I'm not comfortable with it. But that doesn't mean it's not OK.