post #1 of 3
I know the butter and the real vanilla extract give it that nice ivory color but is there a trick to making swiss meringue butter white? Has anybody done it whithout compromising taste?
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post #2 of 3
I don't believe you ever get a true white with the meringue buttercreams, unless you can find a white butter.
post #3 of 3
Yes, you can get a pretty white buttercream by adding a small drop or so of violet gel/paste color. The violet cancels out the yellow (color theory) and it works very well.
HTH
Rae
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