Can you substitute margarine for Crisco or butter in butter cream icing?

Does any one have try this before? is there any recipe out there using margarine icing?

I use white margarine in all my BC icing...and it works for me...

Charmaine49 do you use margarine and butter or just the margarine ?

I use just margaine too and it's always worked great and tasted great. I've never tried Crisco as a substitute though, maybe someone else can let you know about that one

I always use margarine in my BC icing. I use Wilton's recipe. Margarine works better in tropical countries like mine

can you give me the recipe, please

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extractEasy-Add clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Take from www.wilton.com

This is the Wilton BC recipe that I use...

1/2 stick Crisco
1 stick unsalted butter, softened
1 ts extract
1 lb powdered sugar (sift if possible)
3-5 Tb milk

Cream Crisco and butter together. Then mix in extract until blended. Then slowly add the powdered sugar until all in the bowl. At this point it is VERY hard to mix but make sure it is all combined. Last add milk by the Tb until you reach the consistancy you need. If you thin it out to much just add a little powdered sugar until you get back to the consistency you need.

This type of BC will give you a slight "crust" effect but I am currently looking for something that will get a better crust so that I can get sharper, smoother edges.

HTH.

thanks thanks thanks so so much for share your recipes with me.

Sorry for the late reply.....time difference is about 9hrs....
So when I sleep you are all awake...Lol!

Josefina 20...I use all white margarine 250grams
with 8 cups of sugar and half a cup of milk...
Very seldom get the clear vanilla here, so at times use
other flavorings..

Charmaine49
is this the only buttercream you use for your cake icing? is this icing hold well hot and humidity ? i am in japan so is pretty humidity in here, that is why i would like to try a new recipe, but to be honest i have never used margarine before.

thanks for your answer

josy

I live in the tropics, too, and the buttercream I use is all shortening with 2 tablespoons of cornstarch added to every 4 cups of powdered sugar. This is a variation of Wilton's high-humidity buttercream (the Wilton recipe, which is on their website, uses half butter and half shortening) and it's working really well for me here in hot and humid Cancún. If you don't like the taste, you can add some butter flavoring along with the vanilla or almond extracts that the recipe calls for. It seems to me that margarine would have all the drawbacks of butter for warm climates - it melts in the heat - but I'll admit I've never tried it. If it's not too hot where you are, I would go with Wilton's original high-humidity recipe, but change out the butter for margarine, if you'd like to.

I can't use butter in any recipes at all so I always replace the butter in any recipe with crisco or usually margarine. So I pick up any recipe fo buttercream and make the cup for cup substitution - been doing it for 25 years!

I can't use butter in any recipes at all so I always replace the butter in any recipe with crisco or usually margarine. So I pick up any recipe fo buttercream and make the cup for cup substitution - been doing it for 25 years!

I just made a cake this week using the high-humidity buttercream with half butter and half shortening. It worked like a charm, too, I'm happy to report.