I'm trying to cut costs by using marj instead of ridiculously expensive butter, but the icing just turns to a wet curdled mess and looks utterly gross and unusable. My sister says she has never made butter icing with butter and always uses marj. Why won't it work? I've tried the soft stuff, and also the hard baking fat stuff, but both failed. Yuck. Any advice?
Butter icing made with marg is never going to be nice. You can but basic stuff from somewhere like aldi for about a pound. I believe you can freeze it if you have any left over too. I never use butter to make the cake though, I use vitalite as I too have dc with dairy issues.
Surely someone out there has had success with marj? How come my sister has managed for 30 years and I can't? Weird. Hm, I was a butter purist too but it's just so expensive so I thought I'd experiment.
I too thought the Trex thing sounded gross. Apparently people use it for wedding cakes as the icing ends up whaiter then whaite. Yuck.