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Three frosted cupcakes on a cake stand

Practice Buttercream (Margarine-Based)

Cost-effective, 2 ingredient "buttercream" made with margarine instead of butter - perfect for practicing decorating techniques or content creation where you're demonstrating skills rather than serving for eating quality.
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Prep Time 5 minutes
Cook Time 5 minutes
Course Dessert
Cuisine American
Servings 4 cups

Equipment

  • stand or hand mixer
  • food scale
  • spatula

Ingredients
  

  • 450 g baking margarine
  • 500 g-1 kg powdered sugar see notes

Instructions
 

  • Beat the margarine in a large bowl until smooth and creamy. If margarine is stiff when cold, let it come to room temperature first
    450 g baking margarine
  • Gradually add the powdered sugar, mixing on low speed
    500 g-1 kg powdered sugar
  • Beat on medium-high speed for 3-4 minutes fully combined and fluffy
  • Add more icing sugar or liquid if needed to reach your desired consistency
  • Use right away, or store in airtight container in fridge until ready to use

Notes

Consistency ratios to get you started:
  • Detailed flowers: 450g margarine to 1kg powdered sugar → about 6–6½ cups buttercream
  • Ruffles, swirls, rosettes & borders: 450g margarine to 725g powdered sugar → about 5 cups buttercream
  • Cake icing & softer designs: 450g margarine to 500g powdered sugar → about 4 cups buttercream
These are my go-to starting points, but don't be afraid to experiment — the “right” ratio often depends on your piping style and the tip you're using. These ratios are based on the soft-when-cold margarine commonly available here in Canada.
I beat my margarine straight from the fridge. It’s still soft enough to cream well when cold, which means I can incorporate slightly more powdered sugar than I could if it were room temperature. If yours is very firm, let it sit out until it softens enough that you can press a small indent into it.
Keyword Buttercream, cake decorating, cupcake decorating