Where To Buy White Margarine
I've been looking for a white margarine and I was hoping one of the bakers on here would know of something. I don't want to use lard or any fat solid I need a non dairy marg spread that is light in color almost white. I've tried making my own but you need special equipment that I don't have. Thanks
where to buy white margarine
So now I've discovered that there is something called Oleo Anyone heard of that? I still can't find white margarine anywhere. the only thing that these company's would have to do is leave out the beta carotene for color. I'm so frustrated with my search.
Oleo was something my grandmother and mom used way back when. It was basically a white margarine-type substance and came with a little yellow packet that you mix in with it to make it yellow. I don't think oleo is made anymore, but I could be wrong.
I looked on the list of company's I called and I had already called Ventura They told me that they used to sell colorless margarine but not any longer. Maybe I talked to the wrong person. I'll keep trying. At least I know of someone who uses this product. I was beginning to wonder if it even existed. So how do you like the taste? I've been trying different brands to see what has the best flavor and Land o lakes and imperial seem to be the best for margarine. I hope that I can find something that has a good aftertaste and is white.
I'm from Canada as well, and used to buy Superstore's No Name brand white margarine, but they no longer carry the product since they cannot find a supplier/producer to supply/make the margarine for them (have called and searched). This was my way of making White Buttercream - no Crisco added, that stuff just leaves a nasty film in your mouth (my opinion). I am so distraught on how I'm going to still use my non-Crisco recipe to get a white icing. I saw on a search to add a touch of blue or violet food colour to the yellow-tinged icing and it's supposed to cancel the yellow colour out - anyone heard of this or tried it?? Oh, BTW Canadian white margarine bakers, if you find white margarine at your Superstore - buy it all...haha
Yes I have tried that (got it from a tip here on CC) and now I do it all the time. It helps a lot! I make an all-butter icing and it has a yellow cast to it. Just add the smallest drop of violet to your BC. You can also add some titanium white food coloring to whiten it up a bit. doing both of those things my icing is still not WHITE white.
I, like many others, have used white margarine in my buttercream for the longest time. I was able to purchase it from my friends who owned their own cake supply shop. In the past couple years, they closed their shop. I know they had said white margarine is something they couldn't get either. Their supplier was another cake shop in Pennsylvania. Last week I was desperate. I thought I had some of the precious stuff stashed in my spare refrigerator downstairs, but, alas, it was only a container of already mixed icing. I had a seven tiered wedding cake to decorate (complete with fountain and bridges) but no white margarine. I work for an in store bakery and their icing is shortening and sugar, as is many buttercreams I have tried in the past. I always saw the addition of white margarine to my icing as something that set my cakes apart.A search on the Internet only brought me to blogs such as this where people were desperately looking for the precious stuff. So I looked at the ingredient list on my regular margarine and the ingredients on my high ratio shortening to see what the difference was. Margarine had the addition of coloring (which I didn't want), butter flavoring (which I did want) and salt. So I began with my recipe for buttercream. I use half margarine and half high ratio shortening in my regular buttercream. So I substituted half the amount of margarine for real butter. The remaining portion I substituted the high ratio shortening. In addition, I added 1 tsp. of salt to my recipe, which calls for 2 lbs. of powdered sugar. I mixed it on 1st speed on the mixer for 10 minutes. The icing was beautiful. It simply needed the addition of 50% more water. The result was something that was white and tasted like I had used white margarine. The butter flavoring was not too strong, and the icing formed a beautiful crust when it sat overnight. I'm so pleased with the results, I won't bother continually looking for white margarine, as my substitutions far surpassed my expectations. Give it a try and let me know how things work out for you.
When I had my specialty dessert and cake shop, I bought white margarine through my baker's wholesale supply house. It is different than regular margarine and shortening, and does not leave a greasy aftertaste, piped beautiful detail and held up in hot weather pretty well. My icing was not too sweet and didn't form the hard crust, like most shortening based icings do. It crusted enough though to imprint detail on the cake for piping. I used both butter and the white margarine in my buttercream decorating icing. I'm no longer doing cakes, but would also like to know where to buy the stuff as I cant buy whole any longer and don't need the bucket quantity either! I think I'll try Trader Joe's and see what its like in my icing recipe.
I too went nuts trying to find a whiter butter. Finally I called LandOLakes and begged them to stop adding yellow coloring to their unsalted butter and he just laughed. He then went into a long explanation about summer butter vs winter butter. They never use coloring. Don't have to, the cows do it for them. In the Winter - cows are in the barn, eating oats and hay - as a result Winter butter is lighter in color than summer butter. In the summer, they're foraging in fields on grass and buttercups and what comes out is a deeper yellow butter. I thought he was nuts so I tested this out for myself and it's true. So by the end of February, I dash down to the store and purchase two refrigerator freezers full of unsalted to last through the wedding season. Then to that I add a slight blessing of violet color - just a hint on the tip of a toothpick. And some Wilton Whitener and I'm now a happy camper. I'm quite sure that white margarine is just a cute way of saying Lard. But I'll Google it. Will also look for it at Trader Joes.
AI'm also Canadian. I use to get white margarine at both my Costco and Loblaws & Superstore. They haven't carried it for years. I make 2 types of icing. Flour icing which is not sweet and is the poor mans SMBC. Wonderful mouth feel...tastes great. And it's WHITE. Guess it's the addition of the flour.Here's a link to the recipe I use.leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/The second is my go to regular bc. 3/4 cup butter, 1/4 cup shortening. Whip till fluffy, add approx 4 cups icing sugar, 2 tblsp meringue powder and whatever liquid...3-5 tblsp. I add butter flavouring which helps with the shortening and cuts the sweet taste. Then additional flavourings/extracts. I also add the tiniest toothpick of violet to help whiten. I can't get Wilton's white colouring here. Hope this helps.
An update on my earlier message. The white margarine I was able to obtain was made by Bunge and was called Baker's Grade White Margarine. I searched online to re-order it and thought I had found a supplier. They have discontinued the product and won't be carrying it again. I did locate a distributor for white margarine locally. I found out about it and informed my students at the local vocational school where i teach cake decorating to adults. The store is called GFS and it is a store for Gordon Food Service in our area. They sell a case of 30 1 lb. blocks. You have to purchase the entire case and the stores in the metropolitan area carry it in stock. In our area, you have to order it. It ends up costing about $1.50 a lb. It is NOT butter. It is NOT shortening. It is NOT lard. It is margarine without the yellow coloring. Those who mentioned oleo, oleo was short for oleo margarine. Haven't heard that term since I was growing up. Hope this helps those in need of locating it. Happy Decorating!
Old thread but since someone just recently posted I thought I'd chime in as well. Atleast to all the Canadians out there- I believe that loblaws/superstore and affiliate stores are once again carrying the white margarine bricks? Atleast my local no frills is. I bought some last week. I do recall when it was discontinued and no longer available though. But those days are gone! Atleast for me!
But I can be pretty anal sometimes when I want or need bright white buttercream and the white margarine fits the bill. As well the flavour is much more tolerable imo than that of a crisco/high ratio recipe.
My baby is intolerant to dairy so I can't eat butter for the moment I have been using Nuttelex which is pretty white, they also have a 'buttery' version which isn't bad. It is also Soy/gluten/egg/nut etc free so a good all rounder for allergies.
In fact, this yellow color is to remind you that horse-and-buggy legislation dating hack to 1886, through heavy taxation and license fees, restricts the sale of margarine colored by the manufacturer. No other food is so penalized and discriminated against.
The dairy industry declares that if this is done, it will open the way to fraudulent sale of margarine as butter; that market for 40 percent of milk produced could be destroyed; that the claim that fortified margarine is scientifically equivalent to butter is open to question and that the question comes down to a fight between three million farmers trying to survive and a few large corporations seeking large profits.
On the other side, the margarine association admits that in early days back in the 1890s, there was some attempt at fraudulent sale of margarine, but pure food and drug laws now make that impossible; that tax repeal would open larger market for cotton seed and soybean oil; that natural color of margarine is yellow and manufacturers must bleach it to make it white; that margarine is nutritionally equivalent to butter; that color is added to butter; that if margarine is bad it should be prohibited, not regulated; that the dairy industry is unable to meet demand for butter; that the tax is discriminatory and prevents low-income groups from obtaining a cheap food; and that the treasury department itself admits that the tax should be repealed. 041b061a72