I'm just starting my first class in Course #3 in Wilton and would like to find a good white buttercream icing. These are my requirments and don't know if this is possible.

1. No all crisco (my family and friends love 1/2 butter 1/2 crisco but hate the all crisco version...but it is not WHITE)
2. Need to be able to pipe with it (nothing too soft)

Have you ever tried the Wilton white out (not the proper name but close enough!) and will this turn a 1/2 butter 1/2 crisco a pure white color. Thanks for all your help!

Best regards,
Theresa

Never tried the white out, but I love this recipe for buttercream, sweet but not overpowering......great for piping and when left at room temperature.....gets a little bit of a crust, which I prefer because the cake doesn't damage as easily with handling



Cream together 1 cup of crisco with 3 sticks of butter....add 1 tsp vanilla and 1 tsp butter flavoring a dash of salt....

then slowly encorporate 2 lbs. of powdered sugar


this frosting gets nice and fluffy and is really easy to spread, pipe, etc. I love it.
I have also had great success using it for frozen buttercream transfers as well.......and by the way......Welcome to Cake Central

The white icing color works quite well.

WELCOME!

There are SO many icing recipes to try, my motto, keep trying till you find the one that make you go WOOW!

Not only will you find what works for you, but learn incase someone asks for something different.

I use White Margarine when I want a white white icing without Crisco.