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Buttercream frosting with Margarine

post #1 of 6
Thread Starter 

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...

 

JackL

post #2 of 6

It has a different water content so affects recipes differently.  Possibly a different melting point too.

post #3 of 6
^ that, and it has a different taste.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #4 of 6
And because margarine is gross.

So is shortening.

Butter is always better!
post #5 of 6
Quote:
Originally Posted by Godot View Post

And because margarine is gross.

So is shortening.

Butter is always better!

 

 

BUTTER FTW!   party.gif

post #6 of 6
I made the mistake of making a batch with marg, never again it was salty and gready and weird. Much prefer butter yummmmmmyyyy
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