I usually use the wilton recipe for my frosting

(2 lb powdered sugar, 1 cup shortening, 2 Sticks butter, vanilla and butter flavor and water). A friend of mine told me, she uses:

2 lb powdered sugar and ONE stick of blue bonnet margarine, vanilla and water for her icing and her customer loves it

I have to make three cakes next week and before I try that out, I want to make sure, that I understand the recipe right and wont end up with a frosting that tastes good, but is not great to decorate.

has anyone of you tried that recipe out?

thanks for your help

I use margarine for cooking, but did not like the taste when I used it to make frosting. It just tasted odd to me. I used 2 sticks of margarine. Why not just make a small batch and see if you like it?

What type of decorations would you be using with this icing? I would be hesitant to use the all butter recipe for decorations. Your icing will no doubt be very soft and if you're aiming for well defined decorations you may be disappointed. I would also think that the absence of shortening will also yield a very sweet icing. The Wilton recipe is already sweet and if you subtract the crisco and simply use butter with the same amount of sugar...well you'll end up with very sweet icing. Hope this helps!

Esther,

I am not sure about using margarine, but since we live close, I wanted to tell you that I have tried the recipe you're using and I find it is too soft to work with as far as decorating and plus, it does not crust. When I don't have a crusting buttercream, I have a terrible time smoothing and making flowers. What I do is use one stick of butter instead of two. It makes all the difference especially in this central Texas heat. Just something I learned. HTH.

I always think of something else after I post. Also, in Texas, I find meringue powder (2 Tbsps.) really helps in the buttercream too.

thanks ladies

i've made a small amount. it tastes good, but you are right. it is VERY smooth and creamy even with 1 tbls meringue powder. i practised some basket weave and borders on a board and stuffed it into the freezer over night to see, if it will freeze right for a FBCT. actually it didn't freeze at all. just the surface was a little bit crusty. that's it. i probably will use that recipe for BC fillings, but not for decorating