White SMBC? Is it possible! - Page 2

Quote:

Originally Posted by NJsugarmama 


Wow. That is really yellow.

Yes it is! but tastes GREAT!! The bride loves the taste; but is not happy with the color...I've got just a couple of weeks to figure this one out!

Thanks to everyone for the help!

I'm wondering if you can just airbrush this white afterwards?  Or cover with a thin layer of shortening based ABC?

It's a 5 teired cake and I'm concerned about having the time to ice it with SMBC, let set up then ice again with American BC. but I'm going to do what ever it takes at this point.

Ummm...airbrushing in white...now that's an idea! I wonder what the bride would think of pearl white...it's worth asking, right?

Thanks!

Holy whoa...that is seriously yellow, I've never seen bc that yellow before. 

Quote:

Originally Posted by AZCouture 

Holy whoa...that is seriously yellow, I've never seen bc that yellow before. 

I suppose it was the brand of butter I used; it didn't look that yellow until I put the cakes on those bright white plates though. But I can see the brides point...and I need to fix it!

That is really yellow! I have never seen SMBC that color without a lot of brown vanilla in it. Very curious... I hate to ask, and please don't be insulted, but are you, by any chance, using stick margarine, rather than butter? Even generic butter isn't that yellow! I am gobsmacked. 

Quote:

Originally Posted by Annabakescakes 

That is really yellow! I have never seen SMBC that color without a lot of brown vanilla in it. Very curious... I hate to ask, and please don't be insulted, but are you, by any chance, using stick margarine, rather than butter? Even generic butter isn't that yellow! I am gobsmacked. 

No, I never use margarine (and I'm not offended...LOL). However, having thought about it...I may have used a store brand unsalted butter...do you think that's the culprit?? Would a brand like 'Land-o-Lakes', for example, have less dye in it. How will I know before purchasing it? I'm only a hobby baker, so i do my shopping at the grocery or 'big box' stores rather than whole foods. Does anyone know a particular brand of butter I should look for??

I just buy the bulk pound blocks from Sam's club. They're a very light yellow, but by the time the SMBC is done, it's basically white, even with the vanilla paste I use. But not adding vanilla will definitely make it white white. For me anyways. 

Could be your proportions too, so maybe trying a new recipe might help!

Thanks for all your help; you guys are the best resource!! Now I need to go shopping for butter:)

Thanks, again!!

Quote:

Originally Posted by jones5cm 

No, I never use margarine (and I'm not offended...LOL). However, having thought about it...I may have used a store brand unsalted butter...do you think that's the culprit?? Would a brand like 'Land-o-Lakes', for example, have less dye in it. How will I know before purchasing it? I'm only a hobby baker, so i do my shopping at the grocery or 'big box' stores rather than whole foods. Does anyone know a particular brand of butter I should look for??

lol! WHEW!! There are all kinds on here, some of us would've blown a gasket if I asked them that question and the answer would've been yes, lol. 

I used Walmart store brand $2.78 a lb, for years and years. I think it varies per region, but it was always less yellow than Land O'lakes. It was just cream. Now it has cream, natural flavorings. 

Try adding a small amount of violet color and that turn it more white.  Sounds strange but it works.

Quote:

Originally Posted by Annabakescakes 

lol! WHEW!! There are all kinds on here, some of us would've blown a gasket if I asked them that question and the answer would've been yes, lol. 

 

I used Walmart store brand $2.78 a lb, for years and years. I think it varies per region, but it was always less yellow than Land O'lakes. It was just cream. Now it has cream, natural flavorings. 

Thanks for the tips. I'm going to make another test batch this w/e with Walmart brand butter and/or try adding either Wilton White White or a tiny bit of violet. I feel the need to test it because whatever I do to make it whiter, I don't want to change the taste nor the texture (it's super easy to work with - smoothing).