(my first post!)
I was just wondering if anyone has compared unsalted butter brands, and determined which is the "whitest"?
I made IMBC today with Safeway's Lucerne unsalted and it came out very ivory--in the past, I used something else (Costco's, maybe?) and it wasn't nearly as yellow.
: ) happy caking!
I use Harris Teeter store brand unsalted butter and I think it is retty white. I do not know if you have those stores in your area. I'd be interested in seeing all the answers to this post.
The naturally whitest butter is a gourmet butter called Plugra. I think you can find it at Whole Foods.
I never really looked at butter grades before, but I definitely find that purchasing AAA or AA grade sweet cream butter makes a difference in the color. Creaming it longer also makes it appear whiter.
If your buttercream is too yellow for your purpose, you can add a dot or 2 of violet gel paste color to it while it's mixing and it will turn a lovely white.
I use white marjorine. It's vegetable oil based. I use it in my BC along with clear butter flavor. I get the marjorine at Gordon's Food Service.
When using margarine in buttercream, it may be necessary to significantly adjust the amount of liquids in the recipe, as margarine has a much higher water content than butter.
I didn't realize that - but my recipe calls for white marjorine anyway. It's the Supreme Butter Cream recipe posted here on CC if the OP wants to try it. I love it.