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Making cream cheese icing look whiter

post #1 of 10
Thread Starter 
Hello. I'm relatively new to cake decorating and to cakecentral. I've been decorating for about 6 weeks, and I've taken the Wilton Course 1. I'm making a cake to take to my in-laws for Christmas, and I want to use the crusting cream cheese recipe on this site. I've made it before, and I really liked it, but it looked a little off white - I'm guessing due to the butter. Does anyone know of anything I can do to make it look whiter? I've heard that Wilton makes a whitener, but I'm not sure if it would help. Any ideas?

Thanks,
Nikki
post #2 of 10
Wilton makes a color that is called "white white"... could you add some of that in there???
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post #3 of 10
Thread Starter 
I don't have any, but it sounds worth a try. Anybody tried this or have any other ideas?
post #4 of 10
Buy a good butter that is not so "yellow".
Americolor also has a icing whitener that you can use.
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #5 of 10
I've used the crusting cream cheese buttercream recipe on this site and I agree with it not being really white.
I made some last week and didn't use the butter. I used crisco sticks instead and it looked great. You can adjust the taste with flavorings. I also reduced the water amount to make it thicker; easier for me to smooth with paper towels. icon_wink.gif
post #6 of 10
How much whitener do you add to the icings without changing its taste and/or consistency?
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Why is it that the first time you do research, it is re-search, rather than just search?
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post #7 of 10
a tiny tiny drop of violet food color-but not to much or it will gray it out- it seriously works wonders
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post #8 of 10
Thread Starter 
Thank you for all of the suggestions. I ended up combining a couple. I substitued half of the butter for crisco + clear butter flavoring, and then added a very small amount of violet food color. I am pretty pleased with the results. It's still off white, but much better than my first try. I think next time I will also try to find "whiter" butter.
post #9 of 10
You can add whitener. The amount depends on the color you want. It hardly is noticeble when used.
Yes and good quality butter is a must. I can tell a difference from walmart lets say. The icing is very yellow.
I get the $3.29 a pound for 2 for $4.00 sales.
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post #10 of 10
Here is the recipe I use for a crusting cream cheese icing that people seem to like:

1 8 oz. pk. cream cheese
1 cup Hi -Ratio Shortening
2 tsp. vanilla-butter flavoring
1 - 2 lb. bag of powdered sugar with 1 tsp. popcorn salt thrown in the bag
3-5 TBS. liquid (creamer, milk, water, etc.)

I beat the cream cheese & shortening at med. speed until fluffy. Add the flavoring, beat some more. Add the powdered sugar alt. with liquid until it's how I want it. Wait 15 minutes to use Viva or roller method! The longer you mix this, the whiter it gets. I used this for my snow in my snowman cake in my photos.
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