Can anyone please help?? I use clear flavorings but my white icing always seems more beige than white. I don't know what else to do to get a white icing. Even my cakes are a little more beige than white and I don't use the egg yoke. Should I not be expecting white white.
I have also been frustrated by this ... What frosting you are using? I now use Martha Stewart's Swiss Meringue Buttercream from her Wedding Cakes book - it's a nice white frosting that I use to frost wedding cakes with. The recipe is something along the lines of 12 egg whites, 3 cups sugar, a couple teaspoons vanilla (I use clear) and 2# butter -
This makes I think 11-13 cups? You could half it and see if you like the color - you could also probably search her website for the recipe.
Quote by @%username% on %date%
%body%