Help! Buttercream Is Yellowish, Not White!
Decorating By FH_Cakes Updated 12 Mar 2009 , 11:05pm by ClassyMommy
Like Karema said, add a dot or 2 of violet gel/paste color. Based on color theory, the violet will cancel out the yellow and you get a nice white buttercream.
I do this all the time with all butter and real vanilla buttercreams, as well as half butter/half shortening. Works like a charm.
Now, I've never "overdone" the violet, but my suspicion is that if you did, adding a tiny bit of yellow should bring it back to white. In order to have to find out if I'm right, just add the violet one dot at a time.
HTH
Rae
I also use all butter and I've used lavender before but it gives you a dirty white. Wilton's white white works quite well.
I also use all butter and I've used lavender before but it gives you a dirty white. Wilton's white white works quite well.
If you're getting a "dirty white", you're using a bit too much violet. It's imperative that it's added a dot at a time until you achieve the desired result.
Rae
I do use a dot at a time and it works in a pinch, but you can't compare that "white" to the white you get by using White White.
You can use Witon's white (which is basically a bleach for frosting!). I bought it at JoAnn's. Also, maybe make another batch using all shortening instead of butter and make sure that you are using clear vanilla or almond!
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