I'm not sure what is is exactly. I think it's supposed to improve the texture of your icing, or something like that. I've tried ordering it twice- once at the site that starts with "sugar" and is blocked here and also from Sweet Celebrations' catalogue. Both were out of stock at the time, so I never got to try it. Also, I think the icing base I saw was called "Angel White", but it was supposed to the same thing as Brite White. I think.
I have seen icing bases at http://www.nationalflavors.com/products.htm#icing . I think you can order by phone from them, but I've never ordered from them.
Bright White is an icing color that is white to help your icing get a whiter color or to lighten icing colors that are too dark.
I put icing stablizer in my whipped cream icing to help keep it stiff. Instant pudding (1 tsp per cup of whipping cream) does the same thing, but it makes it gives it a little tint of yellow. The stablizer keeps it white. Don't know why you would use it in regular buttercream though.
There is an icing base called Brite White (that is different than the icing color that restores whiteness to a yellowish icing or tones down too dark colors). I use it all the time. Because of it, I didn't have as many problems with the new Crisco. It is a white fudge icing base, but it doesn't really have much of a flavor on its own. I get mine from my kitchen store. They order it for me. HTH
In the bakery industry icing base comes in a fifty pound block- it contains all the ingredients for white buttercream icing except water. You have to add water to get it to the proper consistency for icing cakes, borders and roses. We mixed it a large mixer-the bowl was on a rolling dolly-could not lift it.
The bakery I use to work in ordered from Dawn.
Hope this helps.
Happy Baking and Decorating,
Chef Angie
I forgot to say that I absolutely love using Brite White. It helps give it a better texture. It's been even better now that I use it in conjunction with Hi-Ratio shortening. I think my kitchen store sold it to me for about $50 for a 30 pound bucket. The store is about 2 hours away from me so I just order it ahead of time and pick it up, but they will ship it.
Thanks for the info. I am still learning so much!
I started using hi ratio and it is wonderful. Now I need to find Brite White! Can someone tell me how it comes? Is it a tub?
For a long time (before I moved to the sticks) I bought it in 1 lb tubs from my cake decorating store. It's much more expensive that way. I recently ordered a 30 lb bucket (I think about a 4 gallon size) from my favorite kitchen store in Logan. They dot keep it in stock, but they're more than willing to order it for me. It takes about 1 1/2 to 2 weeks to get in.
You can try to call Bakemark and see who distributes it in your area, but I've always had trouble finding the right information. I just asked at my kitchen store.
HTH
There is an icing base called Brite White (that is different than the icing color that restores whiteness to a yellowish icing or tones down too dark colors). I use it all the time. Because of it, I didn't have as many problems with the new Crisco. It is a white fudge icing base, but it doesn't really have much of a flavor on its own. I get mine from my kitchen store. They order it for me. HTH
So how do you use it? Sub half for half of the shortening? I have seen this in the local cake supply, but didn't know what to do with it...lol Please enlighten me as to how to actually use it...
Thanks! 
Pat
My mom's recipe that I started using had 1/2 cup of brite white to 1 3/4 cup shortening. The people at the cake supply shop that I used to go to said to sub about 1 to 2 tbsp per cup of shortening. I actually have modified my mom's recipe to 3/4 cup brite white to 1 1/2 cup hi-ratio shortening. (so twice as much shortening as brite white). I also usually use creme bouquet flavoring and it goes really well with the brite white. HTH
National Flavors offers 3 different kinds of icing bases: chocolate fudge base, scotch creme base, and snow white base. They sell them in large quantities. You can call and ask for pricing. I've ordered several flavorings from them and they offer very good prices, and free shipping if you order over a certain dollar amount.
As far as how to use it, if you follow the Brite White Buttercream Icing recipe from this website, it says to use 2 tablespoons of the icing base. I've tried it a few times and I thought the icing tasted similar to the kind you would find in a ding dong.
The Angel-White icing base is from Henry & Henry. The ingredients are: vegetable shortening, sugar, corn syrup solids, mono- and diglycerides, ploysorbate 60, lecithin and TBHQ added to help protect flavor.
Directions for usage: Longer mixing increases volume, stabilizes the icing plus will not breakdown the icing.
I wanted to try cakemanOH's Brite White recipe as written (and butter variation) so I ordered the icing base and picked up some Sweetex.
I love the frosting, although I don't know if 2 Tbsp. of icing base makes that dramatic a difference in performance. I don't feel it makes any difference in the taste (as it doesn't really taste like anything).
Have Sweetex in the freezer, so I guess I could freeze the Snow White icing base from National Flavors, too.
Couldn't get the Henry & Henry website to come up, but found the icing base:
28555 4403 H&H ANGEL WHITE ICING 30# HENRY &
HENRY
http://www.valleybakers.com/prodlist.htm
Recipe for white b/c that substitutes marshmallow creme for icing base (other brand):
http://www.yumyum.com/recipe.htm?ID=19204
suzmazza uses a powdered buttercream base (with different ingredients) from CK:
http://cakecentral.com/cake-decorating-ftopict-263943-.html
Duplicate post, please also see:
http://cakecentral.com/cake-decorating-ftopict-579504-.html
HTH
AI live in Columbus, OH and buy it from Happy Hostess bake shop, they just called it icing base. They do online orders I believe. I use 2 tbsp per 2lb bag of confectioner's sugar (their recommendation). I'm still new at this, but bakers I know swear by it.
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