If a cake frosting recipe calls for 1 stick of butter, can you use one stick of margarine instead?

Answer 1

It's OK if the frosting has other flavorings, like chocolate. If you're just making a plain vanilla frosting the margarine taste might come through. Try half and half.

Answer 2

I go for richness in a frosting so I would have to have butter. I don't think margarine would produce the same quality.

Answer 3

Easy, muffins are made with oil, so you don't even need to change the recipe. Just make sure you add some raising agent, such as baking powder to help it rise. Normally you whip the butter and sugar to get air in, but you can't do this with oil. Or you could make a 'swiss roll mix' which you whip the eggs and sugar together to give the cake some air. Both work well, but muffins are the easier option.

Answer 4

Yes you can, the only difference is one has more fat than the other, But it really would not make any difference Margarine is made from a vegetable oil.

Answer 5

Yes...there will be a tiny bit of difference, but I like margarine better myself. I substitute all the time.

Answer 6

Absolutely! There are some cookbooks or places on the internet that will give you substitutions for certain things recipes call for.
Like buttermilk, the subtitute is a tablespoon of lemon juice in a cup of milk!

Answer 7

I do it all the time. It is not as "rich" tasting, though. Just make sure the margarine is at room temperature.

Answer 8

You think that is healthier? Margarine is hydrogenated trans fat. More deadly than butter.

Answer 9

Yup! Margarine is full of trans fat though. I stopped using it years ago.

Answer 10

Sure. I won't taste as good and stranger consistency (mouthwise) than butter since it's melting temperature is higher.