to expect my buttercream not to curdle

[farewellfigure]

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?

HaHa, I read that as But Cream, and wondered if haemorrhoid cream went out of date and curdled!!!

I always use margarine for sponge cakes, but not for icing.

Oh God, margarine is bad enough, but £2 for 2 kilos? Yuck. Better make sure you get the napkins ready.

Don't spoil the ship for a ha'p'orth of tar, etc...

Just use butter, and let people enjoy the cakes.

Ever heard the saying...'good cake isnt cheap and cheap cake isnt good'? margarine is only fit for one thing..the bin.

Never heard that before, but I agree with you.

I never use marg for buttercream icing ever since I used clover once and it tasted like shit. I've tried stork in the past too and the icing doesn't set hard like it does with butter.

I made cupcakes for a friend's son's birthday party on Sunday and followed the buttercream icing recipe from here. 2 sticks of butter is about 225g of butter (yum) I used salted butter. 6-8 cups is a whole 500g pack of icing sugar. Instead of milk, I used double cream and then added splashes of milk to soften it to my liking. It came out much better than usual.