I don't have access to hi-ratio shortening, so I use a combination of crisco and butter and if it's humid I add some meringue powder.
Lately I've been reading about Brite White and Angel White- a white fudge base that adds flavor, volume and gives you a less greasy icing. This info was posted on http//forum.kitchenaid.com.
My last few cakes have all had that BC glisten to them and it's been tough getting nice sharp edges on my BC roses and piping designs. It doesn't necessarily taste greasy, it just looks it.
I'm wondering if I should order some of the Brite White and see if it gets rid of that greasy glistening appearance.
Anybody out there have any luck with this product? I'd appreciate your input. I have a large tiered wedding cake due in a couple of weeks. The bride wants smooth BC (doesn't like fondant), with scroll work in dark burgandy piping The way my last few batches of BC have been coming out I'm afraid to pipe on it with such a dark color. I don't want it to run or slide off.
Thanks in advance for all of your help!
I have been trying to decide if it's time to test that theory myself, my icing seems to get greasier and greasier!~
I've always used Brite White from day 1 of my first cake decorating class. My instructor gave us a recipe that called for Brite White and I've convinced myself that I cannot make icing without it
I've never made icing any other way so I have nothing to compare it to.
Sorry I can't be of more help.
Would you be willing to share your recipe with me? Or tell me the amount of brite white that I use? Does it replace anything?
Thanks so much!
I would also like the recipe, where can you get brite white?
I don't even know what bright white is, where do you get it?
Here's Luby's recipe:
CakemanOh's hi-ratio & Brite White recipe:
Can you tell me where to find Brite White? I've done an online search and came up with teeth brightening which I'm sure is not the right thing. Let's hope anyway! lol
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