Ok first 1 has anyone used the Wilton Buttercream mix { add milk and butter } and does this hold up well { crust a bit and dosen't run }

Ok second if a recipe says butter [ BUTTERCREAM } And I use margerine instead does this make a big difference ?

I've never used wiltons butter cream and I've never heard of anyone using margarine instead of butter or shortening in butter cream so I don't know how it will come out.
Someone may come in who can help with the wiltons.

Haven't used the Wilton b/c mix, but you can certainly substitute margarine for butter (both 80% fat, 20% water).

However, making your own American b/c isn't difficult. Here's a thread that has several popular CC recipes for crusting American b/c, doctored cake mix (WASC) and fondant (AND SO MUCH MORE):

http://www.cakecentral.com/cake-decorating-ftopict-605188-.html

Here's the product info on the Wilton mix:

http://www.wilton.com/store/site/product.cfm?id=3E30E7F3-475A-BAC0-54264DD5366058D1&fid=3E32BCE2-475A-BAC0-5325F0CC91DF0E2E
(One mix only makes enough frosting to cover ONE 8" layer. So you'll need TWO boxes to frost an 8" layer cake!

HTH

P.S. My guess would be that this frosting would crust. (As opposed to Wilton's whipped frosting mix.)

I have never tried, but margerine has oil and water in it. That is going to make a difference in the texture. You will have to adjust the recipe.


I am a 100% butter girl. My buttercream is super easy. 2 sticks of butter, up to 4 cups powdered sugar, 2-3 teaspoons vanilla or other flavor, and heavy cream-till I get the consistency I want. It is soooo good! Simple and wonderful.

Ok thank you ladies I will take all ur information into consideration ,,,,,, I have made my own BC for a while I just was looking for a easyway out here and there . I know I would not use that big tub of dec frosting from Wilton . I have used marg in a bc recipe once and my icing looked fine and had perfect consistencey{ but then when I added the paste and my hands warmed the baggy a bit o gosh it became alittle runny and the colors started to seperate. { wierd } Well our butter here only comes in blocks not sticks thats why I used that bonney bell or imperial stick but no more { ok thanks agian

I have always used margerine in my buttercream, along with crisco shortening sticks ( plain ones ). The consistancy is very smooth, and can be made to pretty much as stiff as you want depending on how much powdered sugar you add. or egg white powder if you use that to help. I do sometimes, but not all the time. But I have always made it this way and have tons of people who love it, who normally do not like buttercream frosting, or frosting in general. Its not a strong butter taste since I mix it with plain crisco. Ive never tried real butter, and will have to do that sometime. But I have no problems with it at all. it holds up really well, crust fine, even in Missouri where I live with our humidity.

Hope this helps to.

Laura

Never ever ever use margarine if a recipe calls for butter. In fact, don't ever use margarine period. It's not food!