White Buttercream

Baking By mermaidontop Updated 13 Aug 2009 , 6:16pm by mermaidontop

mermaidontop Posted 12 Aug 2009 , 6:00pm
post #1 of 13

CAn someone link me to a great tasting Buttercream that holds up and is very white. I usually use butter in my BC frosting and it turn out a little off-white. Thanks

12 replies
Tiffany29 Posted 12 Aug 2009 , 6:07pm
post #2 of 13

You could use shortening instead of butter or half butter and half shortening. There is also a white icing color that some ppl use. I use shortening and a butter flavored vanilla.

KASCARLETT Posted 12 Aug 2009 , 6:08pm
post #3 of 13

You can use the tiniest bit of a violet color and it will sometimes turn the icing white.

Tiffany29 Posted 12 Aug 2009 , 6:12pm
post #4 of 13

I use clear butter flavred van.

tiggy2 Posted 12 Aug 2009 , 6:23pm
post #5 of 13

indydebi's BC recipe is very good and is white. It's in the recipe section.

tbittner Posted 12 Aug 2009 , 6:24pm
post #6 of 13

Sugarshack's recipe tastes wonderful, withstands the heat and is white,
here is a link with all sorts of q&a's as well as the recipe.


cutthecake Posted 12 Aug 2009 , 6:39pm
post #7 of 13

I LOVE Whimsical Bakehouse's House Buttercream. It's posted on their website:


I can eat it like it's mousse!

MrsMabe Posted 12 Aug 2009 , 8:20pm
post #8 of 13

I made indydebi's all-crisco BC for the first time last week. I held up great (an hour in a hot car, then 4 hours in a hot stuffy room without any problems), tastes delicious, and came out very white before I dumped all that food coloring into it lol.

djs328 Posted 12 Aug 2009 , 8:35pm
post #9 of 13

Also - Americolor has a Bright White color (I think that's what it's called) that I added to my half-butter/half-crisco buttercream and it turned out pretty white. It sort of counteracts the yellow-y tint of the butter, I guess. (and vanilla if you're not using clear vanilla)

panchanewjersey Posted 12 Aug 2009 , 8:43pm
post #10 of 13

Same here sugarshacks is white but it takes all shortening, clear vanilla or butter if any or any extract must be clear to come out white. Creme bouquet really taste good, everyone seems to like that stuff and it smells so good too. Hope that works. You can watch her make it in you tube.

cylstrial Posted 12 Aug 2009 , 9:06pm
post #11 of 13

I have heard a lot about bright white. I need to try it sometime!

MissyTex Posted 12 Aug 2009 , 9:21pm
post #12 of 13

Adding violet works! Well, it works for my butter/shortening buttercream. I cream the butter and shortening together and add violet a tiny bit at a time until it is almost grey in color. Then I add the liquid and the powdered sugar and flavoring, etc. Give it a try!

mermaidontop Posted 13 Aug 2009 , 6:16pm
post #13 of 13

Thank you all for your response. I was looking through my bag of tricks and found that I have actually bought "super bright white" and never used it. So I'll try that first, then I'll try the other recipes I saw, thanks again!!

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