Is There A Pure White-White Icing That Isn't Solid Crisco?
Baking By Chef_Stef Updated 15 Jun 2006 , 5:23am by keonicakes
I hate crisco; HATE it. I don't like to use it except when I need the stability it adds.
BUT on my next wedding cake on the 24th, she wants it as white as possible. I've never used the Wilton white-white color in a half butter/half crisco recipe, and I've never decorated an entire cake with crisco-based icing (though I'd plan to use butter flavor to help...) She *did* say it could be a tiny bit off-white, "just not ivory or anything"...
Fondant is out.
Is there anything I can do to get a really white icing without using solid crisco. Just the thought of that makes me go 
Ideas? Recipes? I'll do the crisco thing if she wants, but man...yuk.
The Snow-white buttercream recipe from here is the only icing I use now. I have had so many folks rave about it. I use 1 teaspoon almond and 1 teaspoon vanilla as flavoring though - that is it. You cannot taste or "feel" the crisco at all. It really is a snow white icing and tastes great too.
I have never found a recipe that was bright white that had any butter in it.....and I used so much of the white white stuff that it ruined the texture of the icing.
I have heard that if you can find the european style butter (very light in color) that it does help make it a lighter ivory....if you insist on using butter.
I use the wilton class buttercream except I use halfd crisco halfd butter. I use clear vanilla and it is white to me. (I actually double the recipe and use 1 cup crisco and 1 up butter instead of all crisco)
I have been able to buy a margarine that is white. I use half Crisco and half white margarine.
There was a thread a while back about adding just a tiny touch of Americolor violet to the icing to balance the yellow and make the icing white. It really works. I like to finish the icing off with the wilton white. I did this most recently with the seashell wedding cake in my pics.
The violet trick really works -- I used the Wilton regular coloring. BUT, I did notice that the icing appears to have a violet tint when in the bowl, but appears bright white when applied to the cake. I did an experiment where I frosted a cake with regular icing (1/2 butter and 1/2 crisco) and then chilled it. When I applied the second coat with the violet, I really saw the difference in the whiteness! Good luck!
Sarah
Thanks you guys. I printed out the snow white recipe and White as Snow bc recipe, and I'll fool around with some this week and see if I like them.
if not, she's getting half butter (good idea about the european butter!) and possibly some white-white and violet and that will be that...lol
You guys are very helpful! 
*revving up the K6 for the week...*
I know there is white food coloring although I've not used it. That may work for you. Saw some at Hobby Lobby just last week.
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