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white margarine? - Page 2

post #16 of 24
Quote:
Originally Posted by Spills

I'm from Canada as well, and used to buy Superstore's No Name brand white margarine, but they no longer carry the product since they cannot find a supplier/producer to supply/make the margarine for them (have called and searched). This was my way of making White Buttercream - no Crisco added, that stuff just leaves a nasty film in your mouth (my opinion). I am so distraught on how I'm going to still use my non-Crisco recipe to get a white icing. I saw on a search to add a touch of blue or violet food colour to the yellow-tinged icing and it's supposed to cancel the yellow colour out - anyone heard of this or tried it?? Oh, BTW Canadian white margarine bakers, if you find white margarine at your Superstore - buy it all...haha



Yes I have tried that (got it from a tip here on CC) and now I do it all the time. It helps a lot! I make an all-butter icing and it has a yellow cast to it. Just add the smallest drop of violet to your BC. You can also add some titanium white food coloring to whiten it up a bit. doing both of those things my icing is still not WHITE white.
post #17 of 24
I, like many others, have used white margarine in my buttercream for the longest time. I was able to purchase it from my friends who owned their own cake supply shop. In the past couple years, they closed their shop. I know they had said white margarine is something they couldn't get either. Their supplier was another cake shop in Pennsylvania.

Last week I was desperate. I thought I had some of the precious stuff stashed in my spare refrigerator downstairs, but, alas, it was only a container of already mixed icing. I had a seven tiered wedding cake to decorate (complete with fountain and bridges) but no white margarine. I work for an in store bakery and their icing is shortening and sugar, as is many buttercreams I have tried in the past. I always saw the addition of white margarine to my icing as something that set my cakes apart.

A search on the Internet only brought me to blogs such as this where people were desperately looking for the precious stuff. So I looked at the ingredient list on my regular margarine and the ingredients on my high ratio shortening to see what the difference was. Margarine had the addition of coloring (which I didn't want), butter flavoring (which I did want) and salt.

So I began with my recipe for buttercream. I use half margarine and half high ratio shortening in my regular buttercream. So I substituted half the amount of margarine for real butter. The remaining portion I substituted the high ratio shortening. In addition, I added 1 tsp. of salt to my recipe, which calls for 2 lbs. of powdered sugar. I mixed it on 1st speed on the mixer for 10 minutes. The icing was beautiful. It simply needed the addition of 50% more water. The result was something that was white and tasted like I had used white margarine. The butter flavoring was not too strong, and the icing formed a beautiful crust when it sat overnight.

I'm so pleased with the results, I won't bother continually looking for white margarine, as my substitutions far surpassed my expectations.

Give it a try and let me know how things work out for you.
LL
post #18 of 24

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply
post #19 of 24

Where do you live in canada?  I used to buy my white margarine at superstore in Moose Jaw, Sk.  and they no longer carry it.  Let me know where you are getting yours.  Thanks

post #20 of 24

When I had my specialty dessert and cake shop, I bought white margarine through my baker's wholesale supply house.   It is different than regular margarine and shortening, and does not leave a greasy aftertaste, piped beautiful detail and held up in hot weather pretty well. My icing was not too sweet and didn't form the hard crust, like most shortening based icings do.  It crusted enough though to imprint detail on the cake for piping.   I used both butter and the white margarine in my buttercream decorating icing.  I'm no longer doing cakes, but would also like to know where to buy the stuff as I cant buy whole any longer and don't need the bucket quantity either!   I think I'll try Trader Joe's and see what its like in my icing recipe. 

post #21 of 24

it would be nice to have some uncolored real creamery butter.  they must be putting yellow food coloring in there.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #22 of 24

I too went nuts trying to find a whiter butter.  Finally I called LandOLakes and begged them to stop adding yellow coloring to their unsalted butter and he just laughed.  He then went into a long explanation about summer butter vs winter butter.  They never use coloring.  Don't have to, the cows do it for them.  In the Winter - cows are in the barn, eating oats and hay - as a result Winter butter is lighter in color than summer butter.  In the summer, they're foraging in fields on grass and buttercups and what comes out is a deeper yellow butter.  I thought he was nuts so I tested this out for myself and it's true.  So by the end of February, I dash down to the store and purchase two refrigerator freezers full of unsalted to last through the wedding season.  Then to that I add a slight blessing of violet color - just a hint on the tip of a toothpick.  And some Wilton Whitener and I'm now a happy camper.  I'm quite sure that white margarine is just a cute way of saying Lard.  But I'll Google it. Will also look for it at Trader Joes.

post #23 of 24
I'm also Canadian. I use to get white margarine at both my Costco and Loblaws & Superstore. They haven't carried it for years. I make 2 types of icing. Flour icing which is not sweet and is the poor mans SMBC. Wonderful mouth feel...tastes great. And it's WHITE. Guess it's the addition of the flour.Here's a link to the recipe I use.
leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/
The second is my go to regular bc. 3/4 cup butter, 1/4 cup shortening. Whip till fluffy, add approx 4 cups icing sugar, 2 tblsp meringue powder and whatever liquid...3-5 tblsp. I add butter flavouring which helps with the shortening and cuts the sweet taste. Then additional flavourings/extracts. I also add the tiniest toothpick of violet to help whiten. I can't get Wilton's white colouring here. Hope this helps.
post #24 of 24

Interesting info on butter.  Summer vs Winter milk.  Had to look at a box of butter to see if there was an indication of which it was.  No such luck.  I'd need to see the cows in either a bathing suit or a parka to know the difference.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Flowers
(1 photos)
Halloween
(4 photos)
Cupcakes!
(18 photos)
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