White Bc

Decorating By Chauntelle Updated 19 Jul 2006 , 8:20pm by Chauntelle

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Chauntelle Posted 19 Jul 2006 , 2:41am
post #1 of 10

This probably sounds stupid, but for some reason I can't seem to get my buttercream white. I really want it to be white for some of the cakes I am making. Does the white food coloring work or is there a specific recipe I should try? Any help would be appreciated.

9 replies
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JoAnnB Posted 19 Jul 2006 , 2:46am
post #2 of 10

Buttercream that includes butter is usually not quite white. Depends on your recipe. There are all crisco buttercreams that are really white. In some recipes, white color works. And some find that a touch of violet yields a more white appearance.

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freddie Posted 19 Jul 2006 , 8:50am
post #3 of 10

I use White Margarine instead of Butter when I want a white white buttercream, I usually do 1/2 Crisco 1/2 White Margarine and it works and tastes great,sometimes I do all margarine if the temperture outside is not to hot.

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loriemoms Posted 19 Jul 2006 , 11:44am
post #4 of 10

I use the drop of violet too, and have also used the White White stuff. In the summer though, all my buttercreams are all hi ratio shortening...the humidity here can't handle any kind of butter!!

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Chauntelle Posted 19 Jul 2006 , 2:42pm
post #5 of 10

That was the other thing that I wasn't sure of. I am making a cake for my sister's birthday and for my son's first birthday and I was going to toy with buttercream and then the rolled buttercream. I was acutally using the FBCT recipe and I really like the consistancy and was hoping that it would hold up to the heat and humidity. I am doing a trial run this weekend to see what I like better but I just want to get it white for my sister's cake.
Well the little monster is up so I must go.
Thanks for the responses. I will gladly take anymore advice.

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Chauntelle Posted 19 Jul 2006 , 6:00pm
post #6 of 10

I also tried rolled BC and that turned out ivory as well and that was just shortening. I am stumped!!!

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MissT Posted 19 Jul 2006 , 7:47pm
post #7 of 10

Make sure the shortening you use is good quality and fresh. I have noticed some lesser qualities are not quite white and that it tends to get a bit of color to it if it is too old.

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Chauntelle Posted 19 Jul 2006 , 7:56pm
post #8 of 10

Okay, next stupid question. How old is too old? My aunt had it left over and wasn't really sure how old it was. Is it supposed to be white. It was Crisco.

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MissT Posted 19 Jul 2006 , 8:13pm
post #9 of 10

It depends too on how it is stored. It goes "old" a lot quicker if it gets warm. Does it have an almost transparent yellowish look? If so, too old. It should look creamy and white.

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Chauntelle Posted 19 Jul 2006 , 8:20pm
post #10 of 10

Okay it's too old. I guess it's good that it is for my practice run. Any other advice?

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