Buttercream Frosting With Margarine - Easy 15 Minute Recipe
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If you don't have any butter to make frosting with, fear not! Because you can make equally delicious buttercream frosting with margarine!
Just because people have a misconception that this product is cheap and of bad quality, doesn't make it true. In fact, using margarine for frosting instead of butter has many benefits. So, let's explore why you can use it as a replacement and how it works. We have even included an amazing recipe!
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Dessert
Cuisine: American
Keyword: buttercream frosting with margarine, Can you use margarine instead of butter for buttercream frosting?, How do you thicken margarine with buttercream?, Is margarine healthier than butter?, What can I substitute for butter in buttercream frosting?
Cream the margarineAdd the margarine to a large mixing bowl. Cream it until it lightens in color and becomes very fluffy in texture. This will take about 4 minutes or so.
1 cup margarine, softened at room temperature
Add the flavoring and dry ingredientsNext. add in your vanilla extract (or other flavoring extracts) along with the salt. Mix them into the creamed margarine before adding the powdered sugar.Next, add the sifted powdered sugar and mix the ingredients on a low speed. If you initially use a high speed, the powder will shoot out everywhere! So, only after the powdered sugar has been fully incorporated can you increase the speed of the mixer.
2 teaspoons vanilla extract, Pinch of fine salt, 5 cups powdered sugar, sifted three times
Beat the mixture until it becomes fluffyNow, allow the mixture to be whipped for another 4 to 6 minutes at a high speed. This will help incorporate air and get the mixture to an uber fluffy texture.
Add the milk to adjust the consistencyFinally, if you see that your mixture is already much thicker than you would want it to be, you can start by adding 2 tablespoons of milk. To further adjust the consistency, keep adding milk to make it softer. But, only add a little at a time.It is much harder to make a frosting thicker once it is too soft.
2-5 tablespoons milk, room temperature
Notes
Sifting your powdered sugar three times allows it to be aerated. This makes it creates a much more aerated frosting. It is entirely optional, but your powdered sugar has to be sifted at least once to remove all the lumps.Even though margarine is considered to be "cheap", still buy a good quality one. The main reason is that the flavor of cheap options is very plastic-like and they make your mouth fatty.Do not overmix your buttercream frosting. It will become gooey and not have that fluffy and pipeable consistency that you need. Only beat the frosting until it reaches the consistency you need.