This is a very good stable and tempature proven icing. It crusts very well, makes great flowers and decorations, colors very well and tastes great. It is a true bakery grade buttercream icing. I recommend using the exact ingredients for best results. The ingredients are all commercial bakery grade and provide wonderful results.

Brite White Buttercream Icing


  • 7 cups 6x powdered sugar (very important to use 6x)
  • 1 cup Hi Ratio Shortening
  • 1/2 cup water
  • 2 TBS. Icing Base (Sometimes called Brite White)
  • 1/2 tea. popcorn salt
  • 1 to 2 tea. Magic Line Creme Bouquet
  • 2 drops Vinegar ( stops cracking of icing)


  1. 1. Place the Hi Ratio, Icing Base, Water, Flavoring and Vinegar in the bottom of your mixer bowl.
  2. 2. Pour the dry ingredients on top of the wet ingredients starting with the Powdered Sugar.
  3. 3. Add your paddle attachment to your mixer and on the slowest speed mix the ingredients for 2 minutes.
  4. 4. Scrape the sides if needed.
  5. 5. Turn mixer up 1 notch from the lowest setting and mix for 3 to 5 minutes more.
  6. *This icing is shelf stable for 6 months.
  7. *If you store this icing, before use just mix on low speed to fluff back up to original consistency.
  8. *If storing for a longer period add the vinegar at time of use.
  9. *You can add any flavoring you like to this icing.
  10. *To make a cream cheese icing add softened and whipped cream cheese plus 1/4 cup powdered sugar directly to the icing. You can add 1 stick of butter or magarine to this with 1/4 cup powdered sugar as well.


kkitchen Says... 2010-01-07 15:12:15

Where can I order brite white online?


Meghan1010 Says... 2010-05-05 06:50:59

What is is Hi ratio shortening?

JNB5 Says... 2010-06-01 06:49:26

hi ratio shortening allows for more sugar to be incorporated into the icing. It contains trans fats but makes icing tastes the best. all the bakeries use it.

JNB5 Says... 2010-07-14 09:50:25

I finally got around to making this and loved it! I did add some vanilla to it and used the 10x sugar which probably yielded a smaller amount of icing.

lab2965 Says... 2010-08-21 13:29:39

Why do I have to use 6x sugar? I ordered the creme bouquet but would love to know what difference this makes to the icing? Thanks

flaca1965 Says... 2012-08-27 17:35:52

I really would like to know where to buy the brite white and the name of a high ratio shortening

vwolf Says... 2012-09-24 15:12:51

This is a fantastic recipe. I use the angel white icing base and alpine (high ratio) shortening.

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