TIL my local bakery in Springfield uses margarine in their 'buttercream' frosting.

I asked them point blank after the frosting tasted off, and the baker confirmed it. That explains why it always has that weird greasy mouthfeel and doesn't hold its shape. Has anyone else found a spot that does this, or is it just them trying to cut costs?

3 comments

3 Comments

emma_baker614d ago

Ugh, that's so disappointing. I read a whole article once about how a lot of places do this now because margarine is way cheaper and doesn't need refrigeration like butter. They said it gives that slick, waxy coating in your mouth, exactly what you described. It's a total bait and switch calling it buttercream. My cousin's wedding cake had the same issue, and the roses just slumped in the heat.

johnson.river4d ago

Remember my aunt's "buttercream" disaster with a birthday cake last summer. The whole thing basically melted into a sad puddle on the table after an hour outside. Makes you wonder if they even taste-test this stuff before selling it.

casey8183d ago

My buddy got a sheet cake for his kid's party from a big grocery store. The "buttercream" was this weird, greasy layer that slid right off the cake in the sun. It left these gross, oily streaks on the paper plate. The kids wouldn't even eat it, they just picked at the dry cake underneath. Total waste of money and a super sad birthday moment.