though I would say you will not get the same solid icing finish as you would with butter. . and the taste may be "plastic like"
245sam,
Aug 8, 10:14am
redroofs wrote: butter icing. Can I supplement it with margarine? quote]
redroofs, it's not something I've ever done and my thinking is that your icing most likely wouldn't set as it would if made with butter. What are you wanting to ice? - is there a different type of icing that would be just as appropriate for whatever you're makinge. g. a ganache or a cream cheese or sour cream-based icing? :-))
elliehen,
Aug 8, 10:17am
How much butter do you have? You won't be able to make a full butter cream icing, but all you need to make a decent plain butter icing is about 1 to 2 tablespoons of butter for an average-size cake.
I'd stay with a small quantity of butter for icing, for 'mouth-feel' and setting quality.
pickles7,
Jan 9, 2:18am
use the butter you have and , milk not water. Way creamy, glossy, smooth. .
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