Butter Vs Margarine In Buttercream?
Decorating By jeffer01 Updated 31 May 2007 , 2:52pm by apclassicwed
No margarine is natural. Butter is. Also, because margarine is a manufactured product, it is not considered a "food" and as a result is not subject to FDA regulations. So, while the FDA monitors the production of butter and issues grades on butter, no one is overseeing the manufacturing of margarine.
This is not true. I have a degree in Health Science and I do know that the FDA does regulate margarine. It gives grades to dairy products and meat but that doesn't mean that everything else isn't considered a food and isn't FDA approved. Most of the things you see in a supermarket are FDA approved, otherwise they have to print that on the label, such as herbal supplements, or vitamins, etc.
I'm not trying to start a debate or anything. It's fine that some of you don't like margarine, but it really isn't as bad for you as you think. Okay so there are more additives but the main ingredient in margarine is usually a vegetable oil, some health professionals say to use soft margarine instead of butter. It all depends on what kind and what the labels say...But if we are talking about what we are putting in icing here, I don't think it really matters, none of them (butter, margarine, or crisco) are good for you.
Though, if you are using the cooked icings(IMBC, SMBC) than you have to use butter because margarine has more water and will most likely ruin the recipe.
I just wanted to edit this to say that I'm saying this in a nice manner, I hope it doesn't sound like I'm being mean or self-righteous or anything like that. I'm not really any of those things
Well I found this post by doing a search because I am making a cake with a BC that will be Crisco and margarine as opposed to Crisco and butter.
I usually do use butter instead of margarine, but I have tried the margarine and it wasn't bad at all. Anyway, I'm not restarting any debates, but since my knowledge on BC with margarine is so limited I wanted to ask those of you who use it regularly about refrigeration.
I thought it softened up quicker when at room temp. than did my butter BC. Is this the case? I have a graduation cake coming up for a young man that is allergic to dairy, eggs and nuts so the BC has to have Fleischmann's Unsalted (no dairy). Can anyone tell me how long this cake can be out on display? The mom would like to know and so would I.
Thanks in advance.
I use margarine in my BC and have left it on display for as long as needed, especially if the area is not excessively warm/hot/humid
HTH
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