I was just wondering why it seems that margarine is not used more in buttercream frosting recipes...any ideas or reasons this is? I am thinking it would be a suitable substitution for shortening or at least with shortening...
It has a different water content so affects recipes differently. Possibly a different melting point too.
A^ that, and it has a different taste.
AAnd because margarine is gross.
So is shortening.
Butter is always better!
AI made the mistake of making a batch with marg, never again it was salty and gready and weird. Much prefer butter yummmmmmyyyy