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Buttercream, white?????

post #1 of 28
Thread Starter 

Hi all

I have been baking for a while now but just started decorating about a year ago, the problem o question I have is...how do you all get your buttercream soooo white???icon_eek.gif

 Mine is always yellowish or cream in colour, I know this is because of the butter that I use but I have never seen white butter! do you use something else in it or add white colouring??

Btw Im not from USA so please dont tell me I need to use crisco LOL icon_wink.gif I see this in lots of recipes etc but havent been able to find it in Ireland

Thans in advance icon_biggrin.gif

post #2 of 28
The very whites are made with crisco, sorry! Or any solid white vegetable shortening, I suppose. You can make yours a little whiter by adding a tiny dab of violet color to it, there is white food color that is titanium dioxide, and also clear vanilla will help!
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post #3 of 28

Can you buy undyed margarine locally?  in Canada it used to come with small patches of the yellow colour, so that you could have it white if you wanted. 

 

Margarine has more or less the same water content as butter--you make a direct replacement for butter, weight for weight.

 

Vegetable shortening comes by different names.

post #4 of 28
Thread Starter 

Thanks Annabakescakes

if I mixed my butter with a veg shortening would it change the flavour much or just make it milder?? Ive been using the same brand for a long time for its taste everyone comments on the taste of my btc thumbs_up.gif

post #5 of 28
Thread Starter 

Hi BakingIrene thanks

I dont think Ive ever seen undied margerine but will def have a look for it :)

post #6 of 28
Quote:
Originally Posted by homecake View Post

Thanks Annabakescakes
if I mixed my butter with a veg shortening would it change the flavour much or just make it milder?? Ive been using the same brand for a long time for its taste everyone comments on the taste of my btc thumbs_up.gif
It will make it a bit milder, but I prefer it. If you don't want the taste to change, the titanium dioxide is the best bet. But as long as you use brown vanilla and real butter, it won't be white white. I think it's a good trade-off, myself! I would rather have mine a bit yellow and flavorful, than white and tasteless.

If you use several coats of buttercream, you could use your yummy buttercream as a base coat, and a whiter one as a final coat.
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post #7 of 28
Thread Starter 

Thank you very much, I appreciate the help :)

post #8 of 28

Trex is the UK and Irish equivalent of Crisco, it's in the supermarket. Or you can probably buy Crisco from Amazon or somewhere.
 

post #9 of 28
Thread Starter 
Quote:
Originally Posted by Dayti View Post

Trex is the UK and Irish equivalent of Crisco, it's in the supermarket. Or you can probably buy Crisco from Amazon or somewhere.
 

Thanks Dayti but Im in Ireland :)

post #10 of 28

I use Italian Mousseline Buttercream. It's slightly off-white, but I think it's fine for a wedding cake. Actually, I find that adding the regular vanilla tempers the color of the butter a bit and makes it look a little whiter. 

 

I use the leftover yolks for chocolate buttercream.

post #11 of 28

Try adding a drop (and I do mean a drop!) of blue color to your icing. Mix well. You may not get the very white color you get with shortening, but it will be whiter.
 

post #12 of 28

I think Frytex is the Irish equivalent. It's with the solid fats in the supermarket.

elsewhere.
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elsewhere.
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post #13 of 28

The difference between butter and shortening is not only in taste, but in texture.  It doesn't melt in your mouth and just doesn't taste as rich,  IMO.  I use a mix of butter and cream cheese for my buttercream, which is wonderful but it too, is not white-white.  

 

Normally this is not really a problem, but recently I made a cake with fondant snowflakes and I really wanted it to be white so I got to thinking...I use thin layers of highly  colored frosting to cover the regular buttercream on my colored cakes...why not make a white frosting and use a couple of thin layer of that?

 

So because I don't use shortening I mixed cream cheese and powdered sugar to a frosting consistency and spread it on in two thin layers over my regular buttercream which I had gotten cold and hard in the fridge.  It worked great and because it had cream cheese in it, the flavor blended well with the regular BC..in fact you really could not taste the difference and it gave me the white color I was looking for. HTH!

If I am ever on life support, unplug me...

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If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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post #14 of 28
If you use full fat butter it can be quite yellow. Try using a low fat butter. A farmer said its what the cows eat that determine how yellow it is. You have to find the right brand, my cake supplier in Sydney knows a particular brand, which ofcorse I've forgotten.
post #15 of 28
I'm a h
Quote:
Originally Posted by Annabakescakes View Post

The very whites are made with crisco, sorry! Or any solid white vegetable shortening, I suppose. You can make yours a little whiter by adding a tiny dab of violet color to it, there is white food color that is titanium dioxide, and also clear vanilla will help!

I'm a hairdresser by trade, we make bleached yellow hair white by adding violet/purple toner, so this makes total sense lol icon_smile.gif
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