I Can't Seem To Get My Bc White.....help
Decorating By Daniellemhv Updated 14 Feb 2007 , 7:10pm by D77
I've been using the wilton class buttercream recipe forever. Its WHITE WHITE but so heavy and crisco tasting I am DONE with it. So I tried Italian Meringue buttercream and it was so delicious but it was yellowish. I tried Mousellini Buttercream and it was even more delicious but even more yellow. Today I made this recipe http://whatscookingamerica.net/PegW/ButtercreamRecipes.htm It taste sort of like an in between. Its made with some crisco and meringue powder so it decorates well but i can still taste some crisco, but on the other hand its also made with butter so its DELICIOUS and yellow ish. Is there anyway to make icings such as IMBC White White? I just can't do it. I use Wilton clear flavoring.
Thanks
I use the Wilton class BC but I always use half butter and half crisco. It has better flavor that way. We did an comparison in class and put some side by side and were unable to see a difference in the icing color. Maybe our butter here isn't as yellow. I am not sure. I cannot help you out with MBC's because as of yet I have not tried them.
I use the Wilton 1/2 and 1/2 recipe all the time, and when I need white white, I add a couple of drops of wilton violet gel coloring. The violet actually cancels out the yellow appearance. You just can't add too much. I've done the experiment of icing a cake with the regular recipe and then adding the violet and re-icing the cake. The difference is pretty amazing!
You can also add a ton of the Wilton whitener stuff, but I don't think it works as well.
I learned about this trick on CC, and it's really been great!
Sarah
I use a bc recipe that is mostly butter (as compared to crisco) and it is pretty white. I made SMBC last weekend, and that was really yellow too. I know you are looking for a lighter taste, but at least with the more butter recipes, IMO, you get a better taste than Crisco.
I just made some of the Brite White Icing yesterday with the hi ratio shortening. I was really good. It had the buttercream taste but didn't have that nasty crisco taste. It also wasn't as sweet. Someone posted that they used the wilton recipe before but used the hi ratio shortening instead.
I agree with adding a little violet color--- I tried it once after I saw it being talked about, it's very cool to see the BC turn white before your eyes. the violet color cancels out the yellow.... add the very teeniest amount of violet at a time until you get the white color you want.
Ohh.... I am definitely gonna try that violet thing. Thanks!
Do any of these BC icing using real butter have the same consistency as the Crisco? I just started taking classes and I really hate the Crisco taste. But, I dont know if I should just use what they tell us for class and use something different at home, and if I do will the deco turn out the same?
Any suggestions?
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