Wilton Icing Whitener- Reviews?

Baking By KaykesInPa Updated 27 Aug 2010 , 1:36pm by mpetty

KaykesInPa Posted 26 Aug 2010 , 3:38pm
post #1 of 8

Did it change the flavor or texture of your icing? Would you recommend it or do you have any other suggestions for getting buttercream (with butter) true white?
Thanks!

7 replies
Kimmers971 Posted 26 Aug 2010 , 3:42pm
post #2 of 8

I've used it quite a bit and haven't seen any change to my buttercream's flavor or consistency. I also use an all butter recipe.

reenie Posted 26 Aug 2010 , 10:54pm
post #3 of 8

The whitener can change the consistency and flavor of your buttercream (I speak from experience) if you need to use a considerable amount. It's pretty thin so adding too much will soften your buttercream and could give it that bakery red icing flavor too. I've tried to lighten up the color of my all butter buttercream with it but I haven't had any success. I have only been able to lighten the yellow hew by beating air into the buttercream...but of coarse this does add more air bubbles to your icing too.

karabeal Posted 26 Aug 2010 , 11:42pm
post #4 of 8

I don't like the stuff. It has as consistency that I find very off putting. It's like Desitin (the baby rash ointment). Blech. It did whiten my icing, but it had a negative effect on the mouthfeel of the buttercream, and definitely left an oily film in my mouth. I absolutely prefer butter-based buttercreams, but if I need white, white frosting, I'd rather use IndyDebi's shortening recipe or the Whimsical Bakehouse recipe than use the whitener.

And, no, I don't know of any other way to get it white, white. Some people swear that if you beat it for a really long time that the frosting will become white. I've never seen it happen myself. I'm intrigued by the idea of tracking down some undyed butter (in America, our butter has yellow coloring added to it and its natural color is much lighter), but I've never seen it in any of the markets I shop at, and I've never gone out of my way to find it.

GGx1 Posted 27 Aug 2010 , 12:01am
post #5 of 8

I use the whitner, I do not see a difference in taste or texture. I do not use enough to make "white-white". If I need "white-white" I do not use butter in my icing. But it does make it white.

G_Cakes Posted 27 Aug 2010 , 2:35am
post #6 of 8

I have used it and have never had a problem with flavor at all.

I do find that in can change the consistency depending how much you use.

From my personal experience I find it works great!

endymion Posted 27 Aug 2010 , 1:21pm
post #7 of 8

It does work to whiten the frosting. I use it when I have to, but I don't like the way it tastes or the mouth feel of it. If anyone finds a source for the non-yellow-colored butter (maybe organic or natural food stores?) please post! Or we could always try churning our own, I guess! ... icon_smile.gif

mpetty Posted 27 Aug 2010 , 1:36pm
post #8 of 8

I used it in white chocolate cream cheese frosting, which is pretty dense, and my family noticed the taste immediately.

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