Whiter Buttercream???

Decorating By mina_mina Updated 9 Mar 2009 , 12:21pm by nicolevoorhout

mina_mina Posted 5 Mar 2009 , 3:08am
post #1 of 20

I made a batch of buttercream a while ago for my daughters bday cake.... i used 1/2 butter 1/2 shortening and i ended up with a light yellow colour buttercream. how can i achieve a whiter colour? someone told me to use WHITE COLOUR which i dont even know it excists... does anyone have an idea?
Thanks

19 replies
wakeandbake Posted 5 Mar 2009 , 3:22am
post #2 of 20

i use cakepro's buttercream recipe. she uses all shortening in it. she was actually my "wilton method" instructor and this is the one that we used in class and pretty much the only one i use now. everyone loves it.

my_4_dumplins Posted 5 Mar 2009 , 3:28am
post #3 of 20

I used Indydebi's BC recipe for the first time last weekend. It's a very nice white and it tastes awesome. It uses all Crisco but doesn't leave that coating in your mouth like most shortening recipes do.

want2bcupcakequeen Posted 5 Mar 2009 , 3:29am
post #4 of 20

I use Wilton's White White Icing Color to whiten my buttercream icing. It works great.

http://www.wilton.com/store/site/product.cfm?id=3E30B53A-475A-BAC0-5FBDEF5E8A8FCFF2&fid=0EC60A47-475A-BAC0-54338024A0B6A5A5

sweet1122 Posted 5 Mar 2009 , 4:08am
post #5 of 20

Someone (can't remember who) just recently posted to add a tiny (super tiny!) bit of violet at the end to bring the color closer to white. Another option would be the white icing color. Personally, if I need the white white look I use an all shortening recipe. That's not very often though. Most of the time, that's white enough. GL, HTH.

patticakesnc Posted 5 Mar 2009 , 4:16am
post #6 of 20

I have used wilton white as well. Does very well.

jescapades Posted 5 Mar 2009 , 4:20am
post #7 of 20

i've done the tiny amount of violet in off white frosting and it does turn it dazzling white! the only thing is that it kind of has a purple undertone to it. picture what white looks like under a blacklight.

Susie53 Posted 5 Mar 2009 , 4:22am
post #8 of 20

Are you using clear vanilla?

gerripje Posted 5 Mar 2009 , 4:29am
post #9 of 20

I have the Wilton White white, but am afraid to use it! It reminds me of shoe polish. Does it leave a funny after taste? Will too much ruin the batch of icing? I use Serious_cakes recipe often the has about twice as much butter as shortening and tastes so good.

mina_mina Posted 5 Mar 2009 , 4:35am
post #10 of 20

i am kind of scared to use all shortening cause it might taste bad. and no i didn't use clear vanilla now im thinking that might be the reason now icon_redface.gif

Susie53 Posted 5 Mar 2009 , 4:38am
post #11 of 20

mina_mina, by the way, welcome to Cake Central...you're gonna love it here! icon_smile.gif

patticakesnc Posted 5 Mar 2009 , 4:39am
post #12 of 20

I use clear vanilla and it does make a difference. The wilton white does fine but dont use too much...to me you only need a few drops to whiten it up. As for all shortening it is different than with butter...to me it leaves a little greasiness in your mouth but it isn't bad. I am just a butter person myself. But for white white you can use the wilton white and I think it works out fine.

icer101 Posted 5 Mar 2009 , 4:48am
post #13 of 20

i use the wilton white or americolor white.. also high ratio shortening instead of crisco... this has a smoother and no greasy aftertaste.. but , i too, use crisco and butter in some of my icings...you just have to adjust as to what you want for this particular cake, etc...the doctored . buttercream dream on this site is wondeful.. you are adding dream whip to this also.. using butter and crisco.. made it this week end.. delicious!!!

mina_mina Posted 5 Mar 2009 , 5:46am
post #14 of 20
Quote:
Originally Posted by Susie53

mina_mina, by the way, welcome to Cake Central...you're gonna love it here! icon_smile.gif




Thanks a lot Susie53 this is a wonderful website. i'm here everyday looking at great tips and all these fantastic cakes you guys make. im hoping to get better in cake decorating with you guys' help icon_smile.gif

here is thing i live in Australia and i'm not sure if we have the products you guys are talking about. so i might give one of the recipes a go.
cheers

jules96 Posted 5 Mar 2009 , 5:55am
post #15 of 20

if you want to use butter, land o lakes has a pretty white butter and I use half butter and half crisco and it is white enough. If I need a snow white I so far use all crisco. good luck

Susie53 Posted 5 Mar 2009 , 5:58am
post #16 of 20
Quote:
Originally Posted by mina_mina

Quote:
Originally Posted by Susie53

mina_mina, by the way, welcome to Cake Central...you're gonna love it here! icon_smile.gif



Thanks a lot Susie53 this is a wonderful website. i'm here everyday looking at great tips and all these fantastic cakes you guys make. im hoping to get better in cake decorating with you guys' help icon_smile.gif

here is thing i live in Australia and i'm not sure if we have the products you guys are talking about. so i might give one of the recipes a go.
cheers




I'm still kind of new at decorating cakes too, just took the Wilton Cake Decorating courses last summer and have only made a few cakes for my family. I had a fun time taking the courses and wish I could take some more, but there's nothing else around. I'm hoping to take a cookie decorating class if the lady decides to start teaching them. You will learn a lot here on Cake Central and everybody is always glad to help you out. I've really enjoyed this site since I joined. Happy caking! icon_smile.gif

Susie53 Posted 5 Mar 2009 , 6:01am
post #17 of 20
Quote:
Originally Posted by jules96

if you want to use butter, land o lakes has a pretty white butter and I use half butter and half crisco and it is white enough. If I need a snow white I so far use all crisco. good luck




Wow...thanks for the tip on the white butter! I've heard of it before, but haven't noticed it in the grocery store. I"ll make sure to look for it the next time I go shopping!

jules96 Posted 5 Mar 2009 , 6:07am
post #18 of 20

no problem on the butter, look for the land o lakes unsalted, it doesn't say white butter or anything indicating that it is whiter than most. My WI told me about it and it really made a difference. I'm glad a newbie could help out.

Susie53 Posted 5 Mar 2009 , 6:19am
post #19 of 20

I buy the land o lakes unsalted butter all the time, wish I had stocked up on it when Wal-mart had it for $2.00 a pound a couple of months ago.

nicolevoorhout Posted 9 Mar 2009 , 12:21pm
post #20 of 20

Mina, you can buy the wilton white from Australian Cake Suppliers, check out the suppliers directory here at http://www.cakesandmore.org

I suggest Cake Deco or Cake Decorating Central, they usually both have stuff like that. OR try one of the ebay suppliers on the list, like Caroline's or Jenny if they don't have it online you can contact them to see if they can get it.

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