Help!! I wanted to try the butter flavored Crisco, and was a little shocked by just HOW yellow it is, but I went ahead and made the frosting with it. It tastes good, but is still REALLY yellow. I was hoping for a more ivory color. What can I add to make it more ivory?
There was a thread a while back about adding violet gel color to yellowish icing (made with real butter), and that the two colors would cancel each other out, making the icing white.
I don't know how well that would work for you, but you could take just a small bit of your yellow and add a tiny bit of violet to see if it works, then do the whole batch if you get good results.
hth!
Laura.
A tiny smidge of violet will start bringing the buttercream towards white, stop when you have the ivory you want!
Sweet! I will try a small batch with the violet. Thanks!
I love to use the butter flavored crisco when I want a big batch of light yellow icing. I've never heard of adding the violet to lighten the yellow but hope you'll post whether it works or not. Interesting since I'd be more inclined to start over than take the chance. Let us know please.
Here's a link to a thread about this, there may be more details in it that could help you . . .
http://cakecentral.com/cake-decorating-ftopict-18524-violet.html+yellow+white+icing
The violet worked beautifully! I did a small batch to make sure it would work and then did it to the big batch. It is a perfect color of ivory. Thanks everyone! I will post pics when it is done.
I use butter to make buttercream (I'm in the UK) the butter is always yellow at the start but when you keep beating it and it gets aerated it turns white. So maybe you could try keeping beating. Maybe the crisco is dyed yellow to make it look buttery - I guess beating it wouldn't then work to get the colour out.
I'm sure that it is colored yellow to look buttery, but it was almost neon! And I read that you shouldn't overbeat this recipe. I guess that for white BC, I will just have to use regular shortening. Oh, well. I think I like the way I flavor it better anyway.
There is an icing color by Wilton called "White-White" that I use whenever I get my colors too dark or I use butter in my icing. But...it will change the consistency of your icing a little. Here's the link:
http://www.wilton.com/store/site/product.cfm?id=3E30B53A-475A-BAC0-5FBDEF5E8A8FCFF2&fid=0EC60A47-475A-BAC0-54338024A0B6A5A5
Putting the violet in does help to increase the whiteness... But I will tell you to put in the TINIEST bit of violet. YOu can always add more because it only takes a tiny bit.
I thought I would try this tip tonight, and this is how it turned out. The color isn't a bright white, but it is certainly more white than the yellow on the left side. What do you think?
Quote by @%username% on %date%
%body%