Has anyone ever tried using stick of margarine in your buttercream? I am just wondering what the result would be, and and I don't want to waste the other ingredients to find out. Thanks!

Do you mean using margarine instead of butter? Yes, I do that for some family members who have allergies to dairy. I works fine as long as you use stick margarine--not the tubs. It doesn't taste as yummy as butter, of course, but my allergy-prone family really appreciates it! I even make a dairy-free SMBC with half margarine and half high-ratio shortening.

BTW, if you're doing it to avoid allergens, then you need to be sure to use margarine without lactose or other milk derivatives. The only brand I've found in my area is Fleischmann's Unsalted.

I beleive that indydebi's b/c recipe, she says , she uses margarine all the time. I believe that i have read on here some time ago, that she doesn,t like the taste and smell of real butter. Everyone that uses her recipe, loves her b/c.

Using butter or margarine means that the cake must be refrigerated after being iced, right?

I am glad I found this thread I was wondering the same thing about margarine and butter in buttercream. I always use margarine because its cheaper but wondered if it would taste better to use butter or even one stink butter and one stick margarine anyone try that?

I only use margarine in my buttercream..never butter. everyone loves it

When using margarine for buttercream icing, does your recipe crust JRAE?

I only use margarine for my BC recipe..Why..butter is too darn expensive and you can buy a flat of margarine for half the cost of butter and you get 3 times more...Never had a complaint!!

All our BC is dairy-free so we use margarine. The only brand of margarine we trust to not be contaminated with dairy is Earth Balance vegan buttery sticks, they are available at Whole Foods. (I haven't seen Flieschmann's in our area.)

Has anyone tried stick margarine in IMBC? It definitely would be cheaper.

I frequently use Imperial brand margarine sticks in my butter-cream instead of butter ($$$). I usually make it with 1/2 margarine and 1/2 shortening. I've tried hi-ratio and regular shortening, either kind turns out about the same. But quite honestly, using the margarine instead of butter makes the butter-cream really smooth and silky. I usually add a teaspoon of clear butter flavoring or a tablespoon of Creme Bouquet. Everyone loves my frosting and no one knows the difference...

I only use margarine for SMBC but I use a butter tasting one and it is divine! (my sister was round today and I had some left over from a recent cake and she sat and ate it with a spoon!)