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Substituting margarine for butter in BC

post #1 of 5
Thread Starter 
So I have a confession to make. I have been using margarine in my BC recipe and been very satisfied with it but I can't help but wonder what will happen if I actually use 1/2 butter 1/2 shortening BC in the heat. Will the BC melt or slide off? Im in a hot and dry climate. The reason I am asking is cuz I see all the BC recipes call for 1/2 butter and 1/2 shortening for the crusting recipes. My recipe is the standard wilton 1/2 butter (I just substitute margarine) 1/2 shortening 4 cups PS 1 tbsp essence 2 tbsp milk.

Anyone else use margarine instead of butter? Margarine is way cheaper than butter which is also why I use it.
post #2 of 5
I can taste the difference... Thus why I really don't even like butter cream because of the shortening component. I couldn't substitute margarine unless a customer requested it and then under much protest.
post #3 of 5
Using butter vs margerine will not make a difference in the consistency of your icing.....
Well, I guess that will depend on the brand of margerine used - some have more water in them than others. If you have not had problems up to now and have used the same recipe than there should be no problem.
I can think of only one time I had a problem and that was a triple digit day with (very UNusual) high humidity. Even though I pre-cooled my car w/AC the icing did melt a bit just going the (approx.) 2-3 miles from shop to venue and carrying it in icon_sad.gif
post #4 of 5
Thread Starter 
Quote:
Originally Posted by akaivyleaf

I can taste the difference... Thus why I really don't even like butter cream because of the shortening component. I couldn't substitute margarine unless a customer requested it and then under much protest.




What do you use instead of buttercream then?
post #5 of 5
We use margarine (earth balance) and shortening (Sweetex Z) in our buttercream. It's completely dairy-free and customers rave about it.
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