I had order for a wedding cake that need buttercream frosting....As I live in a humid country...I really need a buttercream that won't get soft easily....Does anyone here knows that if I can use margarine instead of butter.. as butter melt easily.... or do I have to use 50% butter 50% margarine? Please help
Keep in mind that "margarine" is a generic term. One person's margarine isn't the same as another person's margarine - it all depends on which brand you are using. Most have a certain amount of water in them. Some have a little. Some have a lot. What works for one could easily be a disaster for another - because of the difference in brands. I'd be scared to death to use an unknown substance without testing it first. With butter, you know what you're getting.
I have to use a certain brand of margarine that's dairy-free when I bake a cake that my milk-allergic daughter will be eating. (Fleishmann's unsalted sticks)
I have found that I need to use slightly less liquid with the margarine than with butter when making my regular buttercream icing recipe. It's a little bit softer. But it seems to work just fine.
One tip I have found when using margarine is to use the sticks and not the stuff in the tub. Another thing is if you add some butter flavoring the taste is more like the regular buttercream (my recipe calls for 1 1/2 tsp. of vanilla - when I make it with margarine, I just use 1 tsp vanilla and 1/2 tsp butter flavor). Then I cut down a bit on the water and add accordingly if I need it for a certain consistency.
but, I've also used butter with no problems - I'd say it's more of a personal preference, whatever you choose.
Hi Mid,
I noticed ur from S'pore. Im from Malaysia & always use margarine coz it hold s up better. Dont know if u hv this brand there, its called Buttercup & its perfect for our weather. Hope this helps.
.....I'm going now to the supermarket..... Thanks a Million..... 
They say if you use margarine that Imperial, Fleschmans, or Blue Bonnet are the best to use. They contain less water. Never use the soft whipped margarine. Good Luck!
i was told that using butter will help keep the icing up, more then margerine.
Butter is fine, but also gets soft more quickly than margarine. You have to be sure to use Imperial, Fleshmans, or Blue Bonnet because they contain less water and are more firm. Good luck!
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