Buttercream W/ Margarine?
Decorating By pottedmeatchunks Updated 22 Apr 2007 , 1:52pm by pottedmeatchunks
Hey guys,
Is it a good idea to substitute margarine for butter when making buttercream? If so, do I need to stick to regular margarine or can I use that 52% vegetable spread stuff? Will I lose a lot of flavor? I ask because I made my very first homemade buttercream yesterday with margarine and I didn't think it tasted like regular frosting...but maybe thats because I'm not used to homemade? Thanks for the help!
I'm not sure about the taste, but I would think that you would have a less stable buttercream. If I remember correctly, margarine has a higher concentration of water than butter which is what causes this, and quite possibly, the taste difference.
I have only used butter in my buttercream so this is all speculation on my part.
Anybody else have an idea??
Janeil
my mom used to always make her bc with margarine. i would do part margarine part crisco if possible. it will be more prone to melting. i remember my mom having to refrigerate it because her hands would make it get kind of soft after a while. it will also be more yellow. but the taste will be about the same. also, i would use regualr stick margarine.
I have used both butter and margarine in my buttercream. Most people (my kids and co-workers) can't really tell the difference. My sister and her family and my husband can.... It's all a matter of personal prefrence.
And yes, it does taste A LOT different from the cans of frosting at the grocery store!! 
I used margarine in mine as well, I make the crusting BC with 1 1/2c crisco and one stick. It doesn't taste any different, but what I noticed is the BC didn't crust as quickly when I used margarine. I was told also to only use Blue Bonnet cheapy stuff, so thats what I use 
, I do prefer butter though.
thanks guys. i did notice that after messing with the stuff awhile it got a little melty. i used the wilton recipe for buttercream out of their beginner's book so it had 1/2c crisco in it.
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