Is there a way to get swiss meringue buttercream to be white? I have americolors super white. Would adding that to the frosting work? Or will it just water it down?
I would really love to know the answer to this question as well. I can't stand shortening-based icings, and I can't live without my SMBC, but so many people ask for a pure white frosting!
Well I tried to dye my SMBC white with Americolors but it didn't work. So at least we ruled that out.
Mine always comes out white, you need to use a very good quality butter that is just very pale yellow and you should have no problems. HTH
I use Trader Joeâs unsalted butter, and the SMBC ends up pretty whiteâ¦
Something you might want to try is whipping the butter for several minutes, with just a touch of powdered sugar. Then add it to the meringueâ¦ I havenât made my SMBC this way, but I have whipped butter for a long time for other types of buttercream, and the longer it gets whipped, the smoother and whiter it becomes.
Oh, something else Iâve seen discussed here on CC is adding a tiny drop of violet (I think?!) to the icingâ¦ apparently violet (?!) cancels yellowâ¦ Never tried it, but it was on a thread about the best advice found in these forumsâ¦