is there an alternative for bright white, what is this???
You do not have to use bright white in the recipe. Bright White is a brand name for a liquid white "food color". It's titanium dioxide which is a whitening agent. That's all it is... to make thing's whiter to counter act the color of the real butter and/or true vanilla. Usuing too much titanium dioxide is not good. It can actually cause digestive problems. When using real butter instead of white shortening for an icing it's best to tell your customers the icing will not be "stark" white. Just like a brides dress... there are different shades of white. "Bright White" should never be used in an icing recipe that you plan on tinting a color. The titanium dioxide will continue to "whiten" the product and you will never get a true color, blue, red, yellow... etc.
I can't wait to try this...I've tasted a buttercream with this before and it was amazing, so smooth!...so I am dying to try it!
Hmmm, there is another product called Brite White that is a fudge based product, thick like shortening that is used to make your icing fluffier and whiter. But judging by the amount in this recipe, I would guess the Brite White I have is something different than yours. Glad you clarified
Is this a crusting cream? can't wait to try it ..thanks
For anyone who can't find a good source for the drivert sugar...check out any local bee-keeping supply stores. They sell it to feed the honey bees, and are usually much cheaper than cake decorating suppliers. Many of them also sell it in bulk.
Sorry, this took so long to show up I didn't realize it actually posted. The "Brite White" product I was talking about is an emulsifier. It may have other names somewhere else, but that's how it's packaged where I get it. It helps the icing taste less greasy and fluff up better. It sort of looks like shortening, but tastes a little salty by itself. There is a "Brite White" icing color, that Kimmichel was talking about, but not the same. Thanks for clarifying. You can make this icing without it, it just helps it out a little bit.
Oops, I forgot to add that this icing does NOT crust, unless you leave it out way too long...