OK I have always heard not to use tub margarine for frosting.... I ran out! But this morning our shoppette didnt have the sticks, so I thought to myself I only need a little so I will use my margarine at home, since the commissary doesnt open before 10am and I had no way to get over there to get it... anyway, it taste the same I think, but it does not work the same, and that makes sense actually, but hey what could I do??? talk about staying somewhat soft! It ended up looking like whipped topping....and of course with my hot hands! I said to myself, "Kandi, come out of the woods and listen to reason!!!!" The cakes still turned out ok, and you can see some in the gallery, I'm actually comfortably happy with them....(as I break my arm patting myself on the back )
SO IF ANY OF YOU THINK TO DO THIS DONT DONT DONT DONT,unless you 100% have to......

Thanks Kandi for the tip. Being pretty new to this, that is a good piece of advice for me. Especially because I'm known to change recipes a bit.

well, you're toooo late!!!! Done that!!!

I never use margarine, it's made out of chemicals. I always use butter!

Always use real butter. It's so good! I think it also adds a shine to my icing.

Is there a specific brand of butter you use?? I know our commissary doesnt usually carry butter, but have seen it in Weisbaden...Land O' Lakes I think is the name....The last taste of real butter I had wasnt all that...no taste really, but with the "I cant believe its not butter" brand has some taste.

landolakes is the only butter they carry here!

Here in the states, I just use the generic store brand.

I always use the Blue Bonnet Sticks and I love them. They work well and I've never had problems. But I did wonder about the tub margerine - so what's the difference between stick and tub of the same product?