buttercream made with marg . . . .

[lucysmam]

I read the thread the other day, but can't remember whose it was, sorry.

Is it the same kind of texture as with butter? I'm practising piping stars at the mo on greaseproof paper & it'd work out cheaper if I could use marg rather than butter just for practising. Or does it taste ok as a one-off to practise on an actual cake?

Ta

Would you eat something called margecream?

Well would you?

It's OK with marg but TBH I'd just use butter it's so much nicer IMO. You can pipe and re-pipe the icing as often as you like, it's not a problem unless you're in a hot environment or have unusually hot hands.

Why not just practice on greaseproof paper until you're happy then make some starry little fairy cakes for good measure?

I've done it with "Pure" ie. non-dairy margarine. I find it is runnier than normal buttercream - so my two-layer cakes slide around! But if you can chill it before piping and don't care whether your pretty shapes last, it'd be OK.

I have not got very sensitive taste buds but I can always taste the difference. I'd say fine to use margarine for practising but, for the real thing, I'd use buttercream or something completely different.

NO! Don't! NONONONONONONO.

No.

Ah, butter icing you mean?

I'll find you the thread, but the general consensus was, I think, that you can do it but it isn't great. So for your purposes probably fine.

Texture-wise it doesn't harden as much as butter does when fridged, it's probably a bit squishier.

Oh yes, you can definitely taste the difference between buttercream and margecream.

norktastic, I didn't know that about re-using it. You've solved my problem & then I can finish off with some fairy cakes when I'm done & still use butter. Thank-you ladies