Cake Central › Recipes › Brite White Buttercream Icing

Brite White Buttercream Icing

This is a very good stable and tempature proven icing. It crusts very well, makes great flowers and decorations, colors very well and tastes great. It is a true bakery grade buttercream icing. I recommend using the exact ingredients for best results. The ingredients are all commercial bakery grade and provide wonderful results.

Brite White Buttercream Icing

Ingredients

  • 7 cups 6x powdered sugar (very important to use 6x) 1 cup Hi Ratio Shortening 1/2 cup water 2 TBS. Icing Base (Sometimes called Brite White) 1/2 tea. popcorn salt 1 to 2 tea. Magic Line Creme Bouquet 2 drops Vinegar ( stops cracking of icing)

Instructions

  1. 1. Place the Hi Ratio, Icing Base, Water, Flavoring and Vinegar in the bottom of your mixer bowl.
  2. 2. Pour the dry ingredients on top of the wet ingredients starting with the Powdered Sugar.
  3. 3. Add your paddle attachment to your mixer and on the slowest speed mix the ingredients for 2 minutes.
  4. 4. Scrape the sides if needed.
  5. 5. Turn mixer up 1 notch from the lowest setting and mix for 3 to 5 minutes more.
  6. *This icing is shelf stable for 6 months.
  7. *If you store this icing, before use just mix on low speed to fluff back up to original consistency.
  8. *If storing for a longer period add the vinegar at time of use.
  9. *You can add any flavoring you like to this icing.
  10. *To make a cream cheese icing add softened and whipped cream cheese plus 1/4 cup powdered sugar directly to the icing. You can add 1 stick of butter or magarine to this with 1/4 cup powdered sugar as well.

Comments (10)

Where can I order brite white online? Thanks
What is is Hi ratio shortening?
hi ratio shortening allows for more sugar to be incorporated into the icing. It contains trans fats but makes icing tastes the best. all the bakeries use it.
I finally got around to making this and loved it! I did add some vanilla to it and used the 10x sugar which probably yielded a smaller amount of icing.
Why do I have to use 6x sugar? I ordered the creme bouquet but would love to know what difference this makes to the icing? Thanks
I really would like to know where to buy the brite white and the name of a high ratio shortening
This is a fantastic recipe. I use the angel white icing base and alpine (high ratio) shortening.
I bought the brite white and shortening from thecakecottage.net, the creme bouquet from globalsugarart.com, and 6x sugar from myspicer.com and it really is worth all the trouble. My client wanted a bakery-style delicious frosting and this is it! HOWEVER, I have mixed feelings about the 6x sugar. Here are my results after testing the recipe with both 6x and 10x (regular) powdered sugar. The 6x version tasted better. It was light and fluffy and absolutely delicious. The color was also very bright white, but after a day of sitting out it appeared a little greasy and actually pulled away from the unrefrigerated cake. The 10x version (actually half 6x and half 10x) was a completely different color of off white and the texture was much thicker like cement. It also didn't taste quite as good, however it held up perfectly for days and also didn't bleed with my modeling chocolate unlike the 6x version. So my final decision was to use the 6x version for filling (taste) and the 10x version for the outside of the cake.
what is brite white? and 6X and 10X sugar?
Mommycanbake. Sorry about your issue above. I have had cakes out for days and have used this on standing models as well and have never had the above happen. I am not sure what may have made that happen.
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