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Brite White - Page 2

post #16 of 21
Quote:
Originally Posted by butternut

Here is the address http://www.thebakerskitchen.net



Oh wow! This shop is a amazing I've never come across it before, thanks for sharing the link. And yay they do international shipping /happydance icon_lol.gif
post #17 of 21
Yes, they carry everything but the kitchen sink.--and they may have those, too, but I never looked.

They have red & black royal icing mix--I keep it on hand because I find that, like fondant, adding lots of powdered color or liquid color to my regular recipe can lead to problems. It's so nice to just be able to mix up a 1/4 cup, or even less, and re-seal the bag for next time.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #18 of 21
Quote:
Originally Posted by BlakesCakes

They have red & black royal icing mix

icon_eek.gif Woah I haven't got to that section yet but seriously? :O I never even knew royal icing came premixed in different colours other than white. Normally if I wanted it coloured, I'd either dye it with pastes or paint it after with dusts. Opens up a whole new world lol!

(Reminds me of the LOTR quote "They come in pints?!") icon_lol.gif
post #19 of 21
I always used Brite White when I made cakes about 12 years ago, but stopped due to carpel tunnel. I just got the recipe from the shop that I used to get it from, this is for a smaller batch.

I would assume that Brite White and Angel White Icing Base are going to do the same thing, someone with more knowledge can correct me if I am wrong.

Anyway, the Brite White is a great addition to the following ingredients as it makes for a fluffier, creamier frosting that really does hold up well outside as well as in. I can add any clear flavoring to the batch, and it colors wonderfully.

The texture of Brite White is a cream color, but is much stiffer than any Crisco shortening I have ever used. It is mixed in a tabletop mixer.

Directions: The Crisco and Brite White are whipped until blended together, and then water is added. You then add flavoring and slowly add the powdered sugar and meringue, which is optional. I always mixed my frosting on almost high speed for 20 minutes, yes that's 2-0 minutes.

It makes for a fluffly frosting that works awesomely in decorating bags. I was also able to smooth frost cakes using the hot knife method. The recipe for the Brite White Decotaor Frosting is below. If you use it, please leave a reply as to how yours turned out. Hope this helps anyone interested.

Sonya

Frosting Recipe for Brite White
2 cups Crisco All Vegetable shortening
2/3 cup Brite White
1/3 cup water
2# bag of powdered sugar
1 teaspoon of clear flavoring or Cream Bouquet
1 Tablespoon meringue powder (this is optional)

Follow mixing instructions above.
Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
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Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
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post #20 of 21

Hi, the recipe for Brite White Buttercream (Susan Carberry from Cake Cottage)

 

1 lb Powdered Sugar (Incing Sugar)

1/3 cup Water (variable)

1/2 tsp Butter Flavor

1/2 tsp Clear Vanilla

2 tsp Orange Emultion (or flavor of choice)

3/4 cup Hi-Ratio Shortening (Sweetex or Alpine)

1/2 cup Brite White

 

Procedure:  (To prevent copyright violation, the instructions have been removed.)

 

Note:Emulsions vs. Extractrs

Emulsions have a more ptoent, robust flavor that will not bake out.  They are alcolol free.

post #21 of 21

CakemanOH's brite white b/c recipe:

 

http://cakecentral.com/a/brite-white-buttercream-icing

 

HTH

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