how do you acheive a white buttercream using shortening?yesturday i done a cake for a bridal shower for the first time and i made buttercream using mostly shortening but with a little butter. it tastes great but it never crusted unless put in the frige and it had a tint of yellow which i did'nt want!i dont like the taste of buttercream using only shortening.so any sugestions?

You can use 1/2 butter and 1/2 shortening, then add just a tiny touch of violet color. It will cancel out the yellow from the butter and give you a bright white. Just add a tiny bit at a time or it will turn grayish.

also be sure you are using clear vanilla and not the brown vanilla.

Wow great advice Shelbur10! Thanks

thanks for the advice everyone.just one more thing, what about if i can't find lavender?is there an alternative?i've heard of wilton cream whitener has anyone heard of it?if yes does it really work?

I have used the Wilton white creamer, it does work, but you have to use quite a bit of it.......

To get a white white buttercream, be sure to use clear vanilla, omit egg yolk if its the recipe, and this should do the trick. Obviously, a recipe without butter is always going to be whiter than one with. The icing recipes that have dream whip in them turn out very white as well. I've never tried the violet color myself, but I've seen alot of people who swear by it!

You can add clear butter flavoring to an all crisco buttercream. Make sure to use clear vanilla too. I dont know if lavender does the same thing, but Violet color is what cancels out the yellow. Only a tiny tiny bit though or you'll end up with lavender.