Oh, I seriously doubt she meant it to be offensive Mel! I mean, how could someone tell someone else what they should do with their own time? You can experiment and guess all you want, isn't that how someone came up with chocolate covered pretzels? Saying that someone had to do something because someone else "said so" would be senseless. I don't think she meant it in a mean way.
Of course you're right Tita. I've just been overly touchy lately I think. I'm working on that... but I've been so dang busy with all the cake biz that I'm short on sleep an patience apparently. 
Love ya like a fat kid loves cake babe!
Mel, Mel, Mel....I cannot believe you are teasing me like this when i cannot stand long enough to make cupcakes let alone a bowl of icing! You need directions to my hospital room on the 18th?? And I'm not sharing with no nurses, so if you just wanna package up there share for me, much appreciated
Your the best Mel ...
This is such a wonderful thread full of so much info!
Thanks so much for sharing!!
I'm thinking some devils food cuppies with this pb mbc, drizzled with ganache and topped with a piece of reese's pb cup.......ugh. your such a tease mel! Shove enough of those in me, and I may not notice you running out the door with the baby! lol 
Well, I'm not so sure I'm ready to bust out the baking pans anyway... you steadfastly REFUSE to HAVE that baby!! SO greedy! 
Oh, and I'd like to mention to those who are interested... really the whole epiphany that I was speaking of was more about the use of the liquid egg whites. I mean, yes, it's just a recent thing that I've started liking this type of buttercream, but the real big "Oh yah! Duh?" moment was when I saw the liquid egg whites. Because I REALLY hated wasting all those yolks, and my cat's fur was getting so shiny that I couldn't look directly AT him in the sunlight! Haha! 
But that is what justified this in my mind as a completely GOOD thing, and not wasteful.
Thanks GrandmaG!! I agree that experimenting is where some of the greatest 'mistakes' are made! 
zoom... you're killing me girl. Whichever one you make, bring me some! I haven't made coconut yet, and I know it will be a serious throwdown when I do. My mom adores coconut... there may be Greco-Roman wrestling involved!
Most margarine is salted, and contains a higher water content. I don't think it would work.
There seem to be some misconceptions about the fat and water content of margarine, salted and unsalted butter:
(Margarine & salted butter are the same, while unsalted butter can have a slightly higher water content.)
http://www.eatwisconsincheese.com/wisconsin/other_dairy/butter/butter_basics/composition_of_butter.aspx
Margarine was invented to be a cheaper substitute for butter, so (stick) margarine has the same proportion of fat and water that butter has:
http://www.ochef.com/864.htm
http://en.wikipedia.org/wiki/Margarine
Unsalted butter may be "fresher" than salted butter in the store because it has a shorter shelf life (so faster turn-over than salted butter).
Substituting salted butter for unsalted:
http://www.ochef.com/865.htm
HTH
I'm thinking some devils food cuppies with this pb mbc, drizzled with ganache and topped with a piece of reese's pb cup.......ugh. your such a tease mel!
Shove enough of those in me, and I may not notice you running out the door with the baby! lol
This is borderline food porn. I like it! 
Most margarine is salted, and contains a higher water content. I don't think it would work.
There seem to be some misconceptions about the fat and water content of margarine, salted and unsalted butter:
(Margarine & salted butter are the same, while unsalted butter can have a slightly higher water content.)
http://www.eatwisconsincheese.com/wisconsin/other_dairy/butter/butter_basics/composition_of_butter.aspx
Margarine was invented to be a cheaper substitute for butter, so (stick) margarine has the same proportion of fat and water that butter has:
http://www.ochef.com/864.htm
http://en.wikipedia.org/wiki/Margarine
Unsalted butter may be "fresher" than salted butter in the store because it has a shorter shelf life (so faster turn-over than salted butter).
Substituting salted butter for unsalted:
http://www.ochef.com/865.htm
HTH
When I think of margarine I think of soft stuff in a tub. My bad.
I so want to try this! From what I understand is that MBC can stay outside for a few hours as long as it's not hot. How hot is too hot? I'm having a outdoor birthday party in Hawaii at the end of august. Would it be okay to use MBC on cupcakes?
My general opinion, and i'm not the one with tons of experience with this, it won't take heat well. I mean, it is mostly butter, and you've seen butter sit at room temp and melt! Crud. I wouldn't use it outside in much more than comfortable room temp, but that's just my paranoia.
I think I will stick with my gut feelings and stick with the ABC, bit I still want to try the SMBC and put white chocolate in it. I just went to the store and picked up a carton of egg whites. I don't see anywhere on the box that says don't use for meringue. So excited!!
I love using the carton egg white. I've only ever made it that way. Soooo much easier than separating all those eggs. Don't think it's cheaper since 1 dz eggs on sale is less than the egg white carton, but worth the extra $ because of time/mess saved.
I haven't tried it with the Just Whites brand though because it says on the carton not recommended for meringue recipes or Angel food cake. Wouldn't ya know that was the only brand available at SuperTarget today? Didn't risk it though. Has anyone used the Just Whites brand? And if so, did it work?
On a side note: Chassidyg, is your ticker correct??????????
I love using the carton egg white. I've only ever made it that way. Soooo much easier than separating all those eggs. Don't think it's cheaper since 1 dz eggs on sale is less than the egg white carton, but worth the extra $ because of time/mess saved.
I haven't tried it with the Just Whites brand though because it says on the carton not recommended for meringue recipes or Angel food cake. Wouldn't ya know that was the only brand available at SuperTarget today? Didn't risk it though. Has anyone used the Just Whites brand? And if so, did it work?
On a side note: Chassidyg, is your ticker correct??????????
If that is the name of the "Egg Beaters" brand...they are iffy. I've had them work, but I've had them not work a lot too.
Thanks 3G, glad I didn't waste my ingredients, much better to stop at another store later.
No problem. Not sure where you are, but I usually use the Kroger store brand. In fact, store brands work best for me.
I usually buy extra cartons, because even the store brands don't work 100% of the time. And the ones I use DO say "NOT recommended for meringues....etc" .... but they DO work!
I posted a link earlier in this thread to a thread I started a week or so ago showing what the brand I use whips up to. I'd say 90% of the time it works beautifully.
On a side note: Chassidyg, is your ticker correct??????????
Yes, it was one of my original due dates. Ive been given 5 dates, they are going to finally take her out on the 18th of August!
Grrrrr... she's like 14 months pregnant and won't give me my baby! 
I am fairly new to this site and I just read through the last day of this post. I have quickly learned that some of the best knowledge and generous willingness to share comes from Melvira. I copy and file much of your information and I appreciate someone who shares her trial and error journey, thus making my learning curve much shorter. We all have things in recipes that we like to change due to our particular taste. But people who have successful recipes seem to have their finger on the pulse of the majority of clients, not just one. So thank you, Melvira for taking the time to share your wisdom.
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