Everytime I make my buttercream [I use Edna's recipe (THE TASTIEST!)], so it's 1/2 HR Shrt. 1/2 Butter... I can NEVER get it really white... it's always like an off white or even Ivory color... how can I get it all winter white without using only HR Short?
I even tried adding white color to it....
What type of liquid do you use? I use heavy cream in mine and it makes it much more of an ivory color than if I use water or even regular milk. The butter is also going to prevent it from being bright white. Have you tried using the americolor bright white? I have had good luck adding that to white icings to get them more of a pure white.
Wilton also has a whitener and that works well too.
I have added that... but it just doesn't seem to get as white.... I know that if I want to keep the butter ratio... then I might have to just deal with it... but
maybe french buttercream? does it crust? can it be fondanted?
I was hesitant to try an all-shortening buttercream recipe myself for fear of it being super greasy, but then I gave in and tried one. So glad I did. Indydebi's Crisco Based Buttercream is awesome! You should give it a try, you won't be disappointed.
If you use butter it will never be completely white. Omit the butter and use all HR if you want a true white. You can add a teeny tiny bit of violet color as it cancels yellow and will make it whiter.
And I will be daring enough and my next batch will be all HR (I ordered the wedding boquet flavor emulssion that Sharon uses.... once it arrives I will try it... she also uses coffee creamer dissolved in hot water instead of milk??? dunno why?