I WONDER IF ANYONE CAN HELP ME....I WANT TO MAKE WHITE BUTTERCREAM....I MAKE MY BUTTERCREAM FROM A RECIPE I TOOK OF OF CC ,IT ALWAYS LOOKS YELLOWISH(DUE TO BUTTER IN RECIPE IM GUESSING) HOW CAN I GET WHITE BUTTERCREAM, WHICH IS WHAT I WANT IN RESULT. THANKYOU IN ADVANCE!! 
You can add a TINY bit of violet color to it. It counteracts somehow against the yellow and turns the icing white. The artists should be able to explain that better.
I fixed this problem this weekend.
First, use real butter--it is lighter in color than margarine. Use clear vanilla and then tint with white color dye (available at HL)
Worked great.
justfrosting ~ what brand did you use? I tried Wilton's whitening once and it was gross.
It is gross but after I added the vanilla and almond extracts I couldn't taste it,
also, I did not have to add that much, switching to real butter added with crisco really made a huge difference.
I may have to try real butter. I use Blue Bonnet 'cause I love the taste but it sure is very yellow.
Also, I just thought of another trick. The longer you whip the shortening and butter the whiter it gets.
You can add a TINY bit of violet color to it. It counteracts somehow against the yellow and turns the icing white. The artists should be able to explain that better.
Yellow is opposite purple on the color wheel so they counter act one another. Also if you happen to make strawberry bc it's pink so green counter acts that. I can't explain the technical reasons, been too long since art class
You only need a little, and go slow or you can end up with a gray color.
The all crisco recipe is a bright white. That is the only recipe I use. It makes more true colors when tinted and stands up to the San Antonio heat.
Snow White Buttercream Icing
This buttercream icing has an ideal consistency for frosting cakes. It is usually not necessary to thin this icing for frosting cakes. Do so accordingly if you prefer a thinner consistency for spreading. It has a firm quality making it good for wedding cake decorations and flat surface or flower nail flowers. Air dry decorations for 24 hours.
Ingredients:
2/3 cup water
4 Tablespoons Meringue Powder
12 cups sifted confectioners' sugar (about 3 lbs.)
1-1/4 cups shortening
3/4 teaspoon salt
3/4 teaspoon No Color Almond Extract
3/4 teaspoon Clear Vanilla Extract
1/2 teaspoon No Color Butter Flavor
Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth.
YIELD: 7 cups icing.
It is gross but after I added the vanilla and almond extracts I couldn't taste it,
also, I did not have to add that much, switching to real butter added with crisco really made a huge difference.
What brand of real butter do you use, Thanks
I am no proffessional, but I use the wilton recipe for buttercream that calls for half butter and half crisco (in the 2008 book on page 114) except I have always used all crisco making the total 1 cup crsico. I also add in a pack of dream whip. My husband loves this recipe! You can also use the clear butter flavoring instead of the clear vanilla, that is my paps fave, especially on the butter recipe cake.
I am no proffessional, but I use the wilton recipe for buttercream that calls for half butter and half crisco (in the 2008 book on page 114) except I have always used all crisco making the total 1 cup crsico. I also add in a pack of dream whip. My husband loves this recipe! You can also use the clear butter flavoring instead of the clear vanilla, that is my paps fave, especially on the butter recipe cake.
Dry dream whip into the BC frosting
I think that was a question cakebaker, if not though I will still elaberate incase I did confuse someone who may read it. I throw my crisco, pack of dream whip powder, milk, and vanilla and some of the powdered sugar together and beat the heck out of it till smooth and satiny, then add the rest of the sugar slowy, adding milk if needed to get whichever consistancy I need. Maybe that will help.
I think that was a question cakebaker, if not though I will still elaberate incase I did confuse someone who may read it. I throw my crisco, pack of dream whip powder, milk, and vanilla and some of the powdered sugar together and beat the heck out of it till smooth and satiny, then add the rest of the sugar slowy, adding milk if needed to get whichever consistancy I need. Maybe that will help.
Yes, Thanks so much for the info
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