Light
Butter Cream Frosting
If a
recipe calls for butter, margarine is a less saturated fat
substitution but it's not lower in fat. The lower fat margarines
don't work very well because they have more water in them which
makes a wet product. We've had some success in reducing the
margarine and replacing some of it with pureed fruit. There is
no magic formula, however, to tell you how much oil you can
successfully remove and how much puree to add. It tends to be
trial and error. That's why we encourage you to mail or fax us
your recipes!
