Does Any One Know?

Decorating By tonicake Updated 13 May 2009 , 12:18am by mommyle

tonicake Posted 12 May 2009 , 8:16pm
post #1 of 13

What brand of butter is a white butter? I need to make a WHITE cream cheese butter cream for a wedding cake this weekend. I have no idea which one is white and good. I've never found just white only yellow.

Thanks for your help.


12 replies
kakeladi Posted 12 May 2009 , 8:24pm
post #2 of 13

There isn't any white butter. The color varies by what the cow is feed, the time of year etc.
If you cream your butter really, really well it will lighten up.
CrCh also isn't white. There is no way one is going to have a *white!* icing using either, much both, of those ingredients. The closest you will come is an off-white (like Fr Vanilla).

tiggy2 Posted 12 May 2009 , 8:26pm
post #3 of 13

You will find your store brands are less yellow then brand name butter.

all4cake Posted 12 May 2009 , 8:31pm
post #4 of 13

they suggest using an itsy bitsy bit of lavendar to counter the yellow tint the butter(I reckon crch as well) gives to the icing.

tonedna Posted 12 May 2009 , 8:31pm
post #5 of 13

The only way to get white icing is not using butter..if you do it will always have that tint of yellow..

tonicake Posted 12 May 2009 , 8:44pm
post #6 of 13

Thank you all for a quick response. I will try the tiny tiny bit of lavendar to counter act the yellow.

Do any of you have a great tasting cream cheese butter cream that does not require using butter? If I mess up the lavendar?

Thanks again!

Win Posted 12 May 2009 , 8:52pm
post #7 of 13

Earlene's is famous:

It is really stable and I use it all the time!

Buttevan is not a requirement. Sub with flavoring of your choice --probably clear vanilla in this case.

tonedna Posted 12 May 2009 , 8:53pm
post #8 of 13

You can use all high ratio shortening instead of the butter and if you want still the butter flavor, you can add some butter flavor extract..

Crusting Creamcheese Buttercream


1/2 cup of shortening
1/2 cup (one stick) unsalted butter @ room temp
1 8oz bar cream cheese @ room temp
1 tblsp white vanilla extract
2 lbs shifted powder sugar
1/2 tsp salt


Cream together shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Make sure that all sugar is incorporated. Enjoy!

*If to stiff of a consistency use less sugar but all the salt or gradually add milk to make the perfect consistency

Edna icon_biggrin.gif

sweetsbystacy Posted 12 May 2009 , 8:59pm
post #9 of 13

Newbie question - what is high ratio shortening? icon_smile.gif

Kimmers971 Posted 12 May 2009 , 9:05pm
post #10 of 13

You could also try using Wiltons White White Icing Color to keep it white. Otherwise I agree, store brand butter seems to be lighter in color than the name brands.

Good Luck thumbs_up.gif

tonicake Posted 12 May 2009 , 9:20pm
post #11 of 13

Thank you for the help. I'm going to see what I can do.


imamommy1205 Posted 13 May 2009 , 12:08am
post #12 of 13

I was also gonna say witon's white food coloring. That is what I use.

mommyle Posted 13 May 2009 , 12:18am
post #13 of 13

go with the white food coloring. I ALWAYS screw up with lavender and then I make chocolate. Seriously. It's insane. I just tell people that if they want it good, it's not going to be really white. Now if I were making, say, clouds out of icing, I would just go with all crisco icing. Yuck.

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