Is There Such A Thing As White Butter?
Decorating By Susecita Updated 24 Apr 2006 , 10:09am by Susecita
Land o Lakes is as close to white as I've seen. The icing I make with it turns out almost white.
I would check the local health food store for an organic or natural butter.
I have wanted to do that, but I have always thought it would be too expensive.
You can also try to just add some whitener to the icing...I do that an it works great. i was using wilton, but just switched to americolor that I got from here.
Good luck,
Julia
You know i never thought of this before ,but maybe you could make your own butter? Its as easy as whipping some whipping cream in your mixer with the paddle attachment if you have a KA. That way its extra white and sweet cream. It's just be a tad tricky with measuring ,but if you can weight it then your set. because 2 sticks of butter equal half a pound. 4 sticks is a whole pound.
Ferret, I actually thought of that. AND measuring would not be such a problem as I use a Kitchen Scale for all my cakes. I guess I can try and make butter....that would be an interesting feat....
I loved the Buttercream for frozen transfers that is on the recipe area. It's so smooth and goodie. You would think the ingredients are so simple, how can it be? But it is really really tasty. I wanted to try Ceculsk next but am a little bit confused about the instructions so happened to try this one first but Ceculsk, yours is next on my list.
-Sus
You should definately try it then! I bet butterceam tastes 1000000 times better with fresh whipped butter. 
Please let me know how it goes when/if you do try it!
I agree with a previous poster. Land O Lakes is a very pale butter. I use Land o lakes unsalted sweet cream. It's always on sale at the Commissary. I actually had a batch of Wilton's Snow White BC, and put the two bowls next to each other, they were just as white, except the 1/2 butter bc tasted 10x..no 100x better!!!
Ferret, I have such a mess in my kitchen that i wont be making cakes again until Im done with school in a week but i am going to try the butter making thing in a week and will let you know. Im sure it tastes a hundred million times better. Maybe not but hey...good question to pose as a topic ;op
-S
Ferret, I have such a mess in my kitchen that i wont be making cakes again until Im done with school in a week but i am going to try the butter making thing in a week and will let you know. Im sure it tastes a hundred million times better. Maybe not but hey...good question to pose as a topic ;oP
-S
LOL! That's alright(boy do i know school and a messy kitchen!) take your time, just pm me when you do it. 
Hehe it is a good question. I Love fresh churned butter. It is sooooooooooooooooooooooooo much better than sticks. It's truely unbeleivable.
Ferret, have you done it before? Do you have a tried recipe? I found one online but would much rather have one already tried. I wonder if it's more cost effective too. I mean a high end quart of cream costs 2 dollars. Butter much more. Wonder which yields more butter.....
-S
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