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How do bakers get their icing so white!?! - Page 2

post #16 of 44
It's a nice pale yellow but I suppose it depends on the cream you use
post #17 of 44

Thanks

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post #18 of 44

Apparently this has already been answered, but I just couldn't let the subject pass by without an additional comment. Yes, butter is natural and not processed---unless you consider agitation a process. I could use my fresh, whole milk--(chilled) to get butter, but it is a whole lot easier to let the cream rise and beat the cream. I always found it amazing that within that heavy cream there lurked a solid, just waiting to get out! (Sort of like my skinny mind held inside this body that loves to eat! icon_rolleyes.gif )

 

'Nuff said. Back to the thread...

 

Oh, edited to add: Yes, diet does affect the butter's color. My butter is more yellow when the cow's feed is green grass. Like the yolks of free range chickens are a deeper yellow when eating greens.

 

 

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post #19 of 44
Quote:
Originally Posted by hbquikcomjamesl View Post

You basically have two choices: you can make BC that tastes really good, with real butter and real vanilla, or you can make BC that's hospital-white, with white artificial shortening and colorless artificial vanilla (and probably some white pigment as well).


I prefer to go for the taste.

 

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post #20 of 44
I normally beat the buttercream in my KW for about 10 mins, its light fluffy and looks like double cream, i have a 4 tier wedding cake for next sat 22nd and i stick to the same method as always.
post #21 of 44

Has anyone ever made SMBC with just shortening (either regular or high ratio) instead of butter?  Just curious.  icon_smile.gif

post #22 of 44
Quote:
Originally Posted by KathleenC View Post

Has anyone ever made SMBC with just shortening (either regular or high ratio) instead of butter?  Just curious.  icon_smile.gif

I did once with regular shortening and it was disgusting. I prefer a 50/50. I heard violet will balance out the yellow and make it white but even using butter flavored crisco, I never have a problem getting really white frosting. Not sure how though. Just ends up white after I whip it all together.

post #23 of 44

Using violet in buttercream makes it a kind-of dirty grey, not pure white.

post #24 of 44
I use "super white" to make it white. Its a powder I get from the supply shop...hope it helps x
post #25 of 44

Yes, I've done it with palm oil instead of butter for chocolate, it was really good. If you are a chocolate lover it turns out really rich and so chocolately. It doesn't work so well for just vanilla it was very bland ( I had to add oreos to that experiment and made cookies and cream, which was okay). But it is just fine with fruit ( strawberries/raspberries) and citrus flavors (orange and lemon). 

post #26 of 44
Quote:
Originally Posted by mcaulir View Post

Using violet in buttercream makes it a kind-of dirty grey, not pure white.

If your buttercream is yellow, violet cancels it out and makes it white. I have personally seen it work. Perhaps you put in too much violet?

post #27 of 44

the only reason i do not use shortening or decorators cream base is because of the film it leaves in your mouth i hate that waxy greasy coating......i do not get that with real butter.....i also dont get that gritty horrid sickly sweet sugary hit with the old fashioned butter cream that i make....not too sweet at all...it is a boiled milk and flour one that has been around for many many years...i will not change back to regular buttercream again..i made it with a big hit of cocoa the other day and my husband asked if i made chocolate mousse for the cupcakes... i laughed and said it was the icing...he said give me a bowl of it forget the cake

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post #28 of 44

How can anyone NOT tell the difference between butter buttercream and shortening buttercream? Really?
 

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post #29 of 44
Quote:
Originally Posted by tdovewings View Post

 Shortening is just as fake as butter, it is processed just like butter.

 

now that is a bit of a stretch, isn't it?

post #30 of 44
Quote:
Originally Posted by JWinslow View Post

Here is a thread on the "violet trick"  http://cakecentral.com/t/167871/tried-the-violet-trick-and-it-works

Hope this helps.

 

Jeanne

Forget about the white coloring. I am guessing you would have to use a lot. This is the best way to do it IMO. A tiny bit of violet.

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