Good morning.

For several yrs I've been using the 50/50 butter shortening icing recipe. I've started using the all butter recipes for alot of my cakes because I love doing the upside down method and using the all butter is great for that. I have a wedding cake this weekend and don't necessarily need the sharp edges because of her design but seems when i use a crusting buttercream my 50/50 I get too much on the rounded edges and have problems getting my lines straight.

  Can you do an all butter buttercream basecoat and top it with a crusting 50/50 buttercream?

The other factor is I want it whiter . I've tried adding a tiny bit of violet but I don't like how it turns out.

hope this isn't one of those dumb questions.

Has anyone used the upside down method  with a 50/50 buttercream? I've read you need to treat it a little different and it requires the freezer instead of frig for the setting up process.

thanks  

Let me clarify a little bit more.  

I want a whiter icing but like the way a all butter buttercream hardens nicely. I was looking for a solid crumb coat.

AHeres a tip on getting bright white with butter icing http://jessicakesblog.blogspot.com/2014/05/how-to-get-white-buttercream-when-using.html?m=1

Personal experience has been to cream the butter for about 15 minutes that brightens it up considerable. I use a meringue buttercream now, but when I was using the above kind that's how I started

I add the tiniest drop of violet to my all-butter BC, and for the finish coat I add in some Americolor Bright white to the icing.  It really helps a lot!

thanks for the help :)