Can Margarine Be Used In Place Of Butter In Buttercream?

Decorating By clopin0 Updated 7 Jun 2009 , 5:51am by CanadianCakin

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clopin0 Posted 5 Jun 2009 , 10:29pm
post #1 of 14

I'm getting ready to make some buttercream, and just realized that I am out of butter. Can margarine be used in its place?

Thanks!

13 replies
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3GCakes Posted 5 Jun 2009 , 10:35pm
post #2 of 14

From what I understand...margarine has a lot more water in it. If you are going to use margarine, be prepared to NOT use much, if any...water.

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JanH Posted 5 Jun 2009 , 10:36pm
post #3 of 14

Sure, the fat/water composition of butter and margarine are the same. icon_smile.gif

Difference between butter and margarine:

http://www.ochef.com/864.htm

http://www.hersheys.com/recipes/baking-hints-tips/info/ingredients.asp

HTH

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requel Posted 6 Jun 2009 , 12:03am
post #4 of 14

No, I won't advise that you can use sweetex and add butter flavoring, or if you don't have sweetex use white crisco or any other high ratio shortening.

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JanH Posted 6 Jun 2009 , 12:12am
post #5 of 14

All shortening is 100% fat.

If substituting shortening for butter/margarine, it's necessary to add a bit of water:

http://www.crisco.com/About_Crisco/faqs.aspx#faq_sub

HTH

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JodieF Posted 6 Jun 2009 , 1:14am
post #6 of 14

Well, you could, but it's sure not going to taste the same! It's also going to be more yellow.

Jodie

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smoore Posted 6 Jun 2009 , 1:20am
post #7 of 14

I use it at times because it actually holds up better in hot humid months than butter (I don't like the butter pool that forms when it's really hot and I seem to only get that when I use butter), but use the stick type ... not the kind in the tub, which, from what I understand does have a higher water content.

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jammjenks Posted 6 Jun 2009 , 1:23am
post #8 of 14

I never use butter. I always use Imperial brand margerine.

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ninatat Posted 6 Jun 2009 , 1:11pm
post #9 of 14

what is sweetex

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Kiddiekakes Posted 6 Jun 2009 , 1:31pm
post #10 of 14

I use margarine all the time because of the cost difference.I can buy a 6kg tub of margarine for $7.99....a pound of butter is $3.99.I tried both recipes first before I changed over and really couldn't tell the difference.

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Rylan Posted 6 Jun 2009 , 2:00pm
post #11 of 14

I was scared to use margarine because I feel like it is too soft.

Sweetex it hi ratio shortening.

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izzy1953 Posted 7 Jun 2009 , 12:22am
post #12 of 14

Try this recipe....I PROMISE you will LOVE it!! It is so good and so easy to smooth. Its all I ever use anymore.
Buttercream Icing:

http://www.allthatstuff.net/icingonthecake.htm

Makes 3 cups

*Notes...I like:
Crisco or Snowdrift (don't us butter flavor Crisco)
Land O Lakes MARGARINE
PURE Vanilla (Not clear fake stuff)
(1 lb box sifted c. sugar)
water (to make it thinner use more water, to make
it thicker use less)

May be doubled

Try it you'll love it!!

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ayerim979 Posted 7 Jun 2009 , 12:34am
post #13 of 14
Quote:
Originally Posted by izzy1953

Try this recipe....I PROMISE you will LOVE it!! It is so good and so easy to smooth. Its all I ever use anymore.
Buttercream Icing:

http://www.allthatstuff.net/icingonthecake.htm

Makes 3 cups

*Notes...I like:
Crisco or Snowdrift (don't us butter flavor Crisco)
Land O Lakes MARGARINE
PURE Vanilla (Not clear fake stuff)
(1 lb box sifted c. sugar)
water (to make it thinner use more water, to make
it thicker use less)

May be doubled

Try it you'll love it!!




Sounds great hope you dont mind me borrowing this recipe, I just made a whole tub of buttercream so I guess I will have to use it next time.

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CanadianCakin Posted 7 Jun 2009 , 5:51am
post #14 of 14

indydebi's BC.....NO butter! and it's fan-taste-astic!!!!!!!!!!

Thx Debi!

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