Brite White or Angel White, supposedly makes your frosting more flavorful and less greasy.
Does anyone know anything about how these products really work?
I posted this question in "cake disastor" forum a couple of days ago but I've gotten 0 responses. So I thought I'd try it here.
I've never used it, but I thought the Brite White was to get your icing the bright white color. I didn't thnk it really did much for the flavor or greasiness. Not sure. Anyone else know?
I have used bright white years ago when I first started out to whiten frosting..I saw no difference.Nowadays there are so many great Buttercream recipes out there that don't require butter in the recipe..which is what Brite white was designed for ...to whiten Ecru colored icing...I also tasted no difference..I would say you don't waste your money..just find a recipe without butter.
I used it for the cross cake in my photos. I had no clear vanilla, so I used regular vanilla. That looked too much like ecru. Then I added violet color, but that made it look gray. So I added Wilton White-white. It worked! http://www.cakecentral.com/cake-photo_1204001.html
Not sure if dkelly27 is talking about coloring...
I have also seen a product similar but can't seem to find it. Can you give us any more information?
I only keep a bottle on hand for emergencies. It whitens or lightens icing. It doesnt help with greasiness or flavor. You cant make a silk purse out of a pigs ear so yes, the above posters are correct - gotta have a good recipe to start with. If you want better flavor you can experiment with emulsions and special flavorings.