Can you use lurpak spreadable for butter icing

Re: Buttercream by Happy Violas » Fri Jun 15, pm I'm not a fan of plain buttercream but I love chocolate buttercream for chocolate cake: put g icing sugar and g unsalted butter in a food processor and blitz. Mix 2 generous tbsp of cocoa with 2 tbsp boiling water to a paste and add to processor. Blitz until everything is mixed and you've got a dark chocolate silky buttercream.

Re: Buttercream by tizmelouise » Fri Jun 15, pm Thank you all, I'm going to make my first batch of cupcakes on sunday for my step dad! Its been years since I've baked I used to make fairy cakes and butterfly cakes etc etc but they all seem to be called cup cakes now! Cake has been delighting our taste buds for centuries. Butter is as essential to a modern cake as flour. Even in ancient Rome, bakers would add butter to create an enriched bread dough, so sweet and soft it was considered a treat.

However, not all cake recipes have remained the same over time. While our ancestors used honey, carrot and other sweet vegetables to sweeten their cakes, we now use sugar to create super light sponges and perfectly sweet icing. Modern cakes are a staple in every home! From moreish chocolate cakes to extravagant Victoria sponge cakes to tiny fairy cakes, we love spending an afternoon in the kitchen with simple cake recipes. Butter and cake go hand in hand, from fluffy butter icing to melted cubes of golden buttery-ness sliding down a stack of pancakes.

Using spreads in place of butter or margarine will affect the texture and quality of baked goods and candies. Often, it is clearly stated on the package that a vegetable oil spread is not suitable for baking or frying. For baking purposes, the Test Kitchen recommends using unsalted butter so you can better control the amount of salt that goes into the recipe.

Salted butter is best for serving at the table with bread or to flavor a dish, like mashed potatoes. Unsalted butter can be made from milk, cream or both. Sweet butter is the best to use for baking cakes. This is because; you are in control of how your baked product will taste like.

I use spreadable butter Lurpak for buttercream. It makes gorgeous fluffy light non-greasy, non-buttery buttercream. Regular margarine can be used cup for cup as a replacement for stick butter. Water and air have been added to these products, and they contain at least 20 less fat than regular butter or margarine.

We do not recommend them for baking. Sometimes old fashioned ingredients like Stork margarine work better in cakes than butter.