I have a customer who wants me to stock "Brite White"...an additive to icing that makes it super-yummy. It is made by Swiss Alpine, I believe, but I cannot find where to purchase it.
brite white does not make icing yummy. We use it everyday. It makes it whiter. It is basically titium oxide, like the stuff that life guards put on their nose. Since you can effectively whiten icing made with butter and real vanilla, it does help you make icing yummier.
txkat aren't you talking about white white, an icing whitener. That is not what the OP is referring to.
Brite White is an icing base that does add flavor to the icing.
I remember seeing a recipe in the files here that called for it. If you do a google search you'll find a distributor that sells it. I'll look for you and re post.
Here is a link for the Brite White fudge icing base.
Nope...actually the stuff I use is called bright white.
OK, now I understand the confusion of the 2 products. Just the difference in spelling that's all. Brite v Bright
Brite White or Angel White doesn't change the icing color at all, in fact it is not a color. It's a fudge base that stabilizes your icings, makes it really creamy, fluffy and delicious. I also use it when I'm out of hi-ratio. It works great with the new trans fat free Crisco, it takes the "glisten" out of the Buttercream and really helps in the hot and humid days of summer. Here's a link to a recipe here that uses it.
Oh Thank Goodness!! I have been looking all over the place for the Icing Base called for in the Brite White Buttercream Icing. Now I know where I can find it........ THANK YOU, THANK YOU!!!!!
This stuff is awesome, I think you'll love it. Let us know what you think when you try it. It's the one thing I HATE to run out of.
I sure will. I sent an email to my local cake supply store to see if they by chance sell it or maybe going to get it in to sell. That would be nice instead of having to order it. I just couldn't figure out what the Icing base was and am so glad to have come across this thread. Let's see, using 2 tbsp per batch of the Brite White Buttercream Icing, it looks like the 2 pound tub would last me a while. I don't make that many cakes. But then again, maybe I should go ahead and get a couple because of transportation issues in the summertime..... Gotta think ahead, right? Thanks again!!!
Whew- shipping is $12 on a $15 order! Is it worth it?
thanks for sharing!
Can anyone share what the ingredients are in this? I can't get the pic to enlarge enough without distorting the words.
I emailed The Bakers Kitchen and asked if they had the Angel White Fudge-Ice icing base and they do. Here is the address http://www.thebakerskitchen.net I believe you look under Specialty Ingredients. I was told that it is the Fudge-Ice icing base. Their shipping is a whole lot less than I've seen elsewhere. They don't go by weight but by total price instead.
I just purchased three buckets, but the recipe they have listed on the bakers kitchen website is way too much for me to make at one time. I use to have the Brite White recipe, but lost it. Does anyione have a recipe that uses less for a batch, say with 2 pounds of conf sugar?
Thanks in advance
When you get your product, could you please post the ingredients? I'd like to try to understand why it does what it does and I think knowing what's in it might help.
Here is the address http://www.thebakerskitchen.net
Oh wow! This shop is a amazing I've never come across it before, thanks for sharing the link. And yay they do international shipping /happydance
Yes, they carry everything but the kitchen sink.--and they may have those, too, but I never looked.
They have red & black royal icing mix--I keep it on hand because I find that, like fondant, adding lots of powdered color or liquid color to my regular recipe can lead to problems. It's so nice to just be able to mix up a 1/4 cup, or even less, and re-seal the bag for next time.
They have red & black royal icing mix
Woah I haven't got to that section yet but seriously? :O I never even knew royal icing came premixed in different colours other than white. Normally if I wanted it coloured, I'd either dye it with pastes or paint it after with dusts. Opens up a whole new world lol!
(Reminds me of the LOTR quote "They come in pints?!")
I always used Brite White when I made cakes about 12 years ago, but stopped due to carpel tunnel. I just got the recipe from the shop that I used to get it from, this is for a smaller batch.
I would assume that Brite White and Angel White Icing Base are going to do the same thing, someone with more knowledge can correct me if I am wrong.
Anyway, the Brite White is a great addition to the following ingredients as it makes for a fluffier, creamier frosting that really does hold up well outside as well as in. I can add any clear flavoring to the batch, and it colors wonderfully.
The texture of Brite White is a cream color, but is much stiffer than any Crisco shortening I have ever used. It is mixed in a tabletop mixer.
Directions: The Crisco and Brite White are whipped until blended together, and then water is added. You then add flavoring and slowly add the powdered sugar and meringue, which is optional. I always mixed my frosting on almost high speed for 20 minutes, yes that's 2-0 minutes.
It makes for a fluffly frosting that works awesomely in decorating bags. I was also able to smooth frost cakes using the hot knife method. The recipe for the Brite White Decotaor Frosting is below. If you use it, please leave a reply as to how yours turned out. Hope this helps anyone interested.
Frosting Recipe for Brite White
2 cups Crisco All Vegetable shortening
2/3 cup Brite White
1/3 cup water
2# bag of powdered sugar
1 teaspoon of clear flavoring or Cream Bouquet
1 Tablespoon meringue powder (this is optional)
Follow mixing instructions above.
Hi, the recipe for Brite White Buttercream (Susan Carberry from Cake Cottage)
1 lb Powdered Sugar (Incing Sugar)
1/3 cup Water (variable)
1/2 tsp Butter Flavor
1/2 tsp Clear Vanilla
2 tsp Orange Emultion (or flavor of choice)
3/4 cup Hi-Ratio Shortening (Sweetex or Alpine)
1/2 cup Brite White
Procedure: (To prevent copyright violation, the instructions have been removed.)
Note:Emulsions vs. Extractrs
Emulsions have a more ptoent, robust flavor that will not bake out. They are alcolol free.