Buttercream, white????? - Page 2

I make BC with all butter (yellow and full fat) and bourbon vanilla. 

I add in a few scant drops of violet gel/paste color and I get a lovely white BC with no change in flavor or consistency.  Such an easy fix.

Rae

Quote:

Originally Posted by rosiecake 

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.

True, ever notice how organic butter tends to be more yellow in the summer? Regular commercial butter does also, but the difference is less noticeable.

Wilton makes something called White-White icing color which they say is for making butter based icings whiter. Americolor makes something similar. Has anyone tried either?

Quote:

Originally Posted by mariel9898 

 

True, ever notice how organic butter tends to be more yellow in the summer? Regular commercial butter does also, but the difference is less noticeable.

 

Wilton makes something called White-White icing color which they say is for making butter based icings whiter. Americolor makes something similar. Has anyone tried either?

Yes I have and it changes the taste of your frosting--and I don't care for the color it makes...almost like spackling  compound...not a pretty clean white.

I'm definitely with "Annabakescakes" on this one: I use all butter, and all real vanilla, and let the color be what it is. If I'm doing maple or maple-cinnamon buttercream, I do it with real Vermont B (for the robustness; any of the A grades would get lost in all the powdered sugar!), and for strawberry, I use strawberry jam (along with a bit of strawberry extract). I haven't yet gotten to the point of grinding my own cinnamon, though, although back in first or second grade, I once participated in a class exercise of churning our own butter.

I use a recipe from the Wilton forums, it uses an even mix of butter and shortening.  The first step is to beat the two together for 6-7 minutes, just let it run with the stand mixer.    It turns them  white.  I have no idea why/how that happens, but it does.  Might be something you could try with your recipe.

how long are you beating your butter?  I know that the longer I beat the butter it seems that the butter lightens up.  I wonder if beating longer would help, or if there is just a point where it is too yellow to lighten up enough. 

Here is a link where there is the recipe and a number of followup questions and answers about the recipe.
http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=132579
The butter and shortening are beaten for 7-8 minutes on a KA speed 6 or 4 if using a beater blade. 

Amado huh? That's an area of AZ I haven't explored much. That and the Northeastern part. Is it pretty? Looks like it's higher elevation desert like Tucson?

When I need "white as possible" SMBC, I just don't add any vanilla. And it does *not* taste like a stick of butter. I know some do, but not mine...yummy.