Okay, I am getting irritated. Just starting out with the cakes for pay and really want my bc to be WHITE! When I bought a can of the WILTON BC, it was super white but mine is NOT. I follow the wilton BC recipe and use real butter, wilton color free vanilla, crisco that is super white,etc. What gives?

Is there a trick that I don't know yet to get this stuff super white? I saw a post mentioning purple food color. Is this a trick and if so, wher do I go for purple coloring or do I mix it myself? Thanks for helping me out! I am so new at this!

I'm not professional but.... I use all crisco. Instead of using 1/2 butter. And mine is always super white, and it tastes good, just ask my thighs! hehe

using real butter will result in a frosting with a yellow tinge. Americolor has a bright white gel that you can add to it, that might help. i'm not sure how much you need to use. i've heard of using violet to cancel out the yellow to get white, but i haven't tried it myself. i've gotten a nice white frosting when i use an all crisco recipe.

I have used a dot - a speck on the end of a toothpick - of Wilton's violet gel in my batch of butter cream and it makes it extremely white.

i' ve heard that you could get your frosting super white by using butter that has no dye in it. i don't know if this would be easy for you to find but its available at most heath food stores. hth

Yes, a small amount of violet will cancel out the yellow. Amazing, but it works. You can get gel colors at your local hobby shops, cake/candy stores as well as wal-mart. Wal-mart has the colors in their cake decorating isle.

I use all Crisco bc almost always and add clear flavor like lemon exctract and it's snow white and tastes good.

I use the Americolor white gel with my BC. It works really well and you don't need as much as the Wilton White stuff. I tried the violet mixed in, but I kept adding too much and got violet tinted BC instead of white BC.

You can use colors but it's so much easier and a little cheaper to make a all crisco BC. The results will be completely white. I've never used butter before so i've never tried the violet color trick, that sounds real interesting.

As long as you use regular butter, it will never be pure white. I have never tried the violet trick, but i am sure with the right dose it works like a charm (just makes sense). I am a butter kind of gal (don't like the way crisco sticks to EVERYTHING), so once I start doing cakes that need to be "white" I'm in real trouble. If you have a cake that absolutely needs to be white, Crisco is probably your best pal, or learn to use violet in the right quantitites. I imagine it takes only a miniscule of a dot though, I used violet for some flowers today and it only took a fleck for the violet to show.

I, too, was disappointed when I used butter instead of all shortening. I'll never use the butter again! the shortening recipe is delicious.

Yup, just use a teeny tiny bit of violet and you're good to go!!

If you use the violet trick- use just a hair's worth. I had lavender cookies this Christmas. OK, they were light lavender- but they were definitely lavender. I used just a bit. Use a very, very, very small amount.

If you're not opposed to margarine cake supply or GFS sells white margarine then just add clear butter flavoring. hth

Thanks everyone. So, my recipe calls for 1/2 c crisco and 1/2 c butter. So do I just put in 1 cup of crisco and then add butter flavoring? How much butter flavor? Thanks soooo much!

Yes, that's right, 1 cup of Crisco instead of 1/2 cup of each and you can substitute butter flavor for some of the vanilla flavor.

I think you will find there is quite a taste difference between the two versions, though. Some people swear by the all Crisco version but personally, it's too much Crisco for me. Give it a try and see what you think.

Good luck!