Can someone please tell me a recipe to cover a 12" cake with buttercream, i need it to be white, whenever i make buttercream it goes yellow from the butter, how do i keep it white?
And is it ok to ice a cake with this?
In order to make it really white you need to use Crisco or hi-ratio shortening, and cane sugar, so Domino. Or you can add white coloring to the icing, that helps.
I have a cake supply shop that sells white margarine especially for cakes. Not sure where you are but maybe check your local shops to see if they might have it on hand too. I've only used the white marg a couple times and its works pretty good but use it, 1/2 white marg + 1/2 high ratio when I do.
Most of the time I make my BC with 3/4 high ratio, 1/4 butter. Haven't had a problem with it turning out off colour so far..
Im in the UK in Staffordshire. I dnt think many places sell crisco over here anyone have a recipe?
I've read before that the UK equivalent of Crisco is Trex or White Flora. Will that help?
Otherwise, maybe adding some white icing color would help...but you have to watch out for allergies with that stuff.
yes thanks very much ill go and look for some.