white buttercream

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Permalink Reply by Eileen S on March 21, 2011 at 10:40am

Yours is probably due to the butter you use.  I've found Challenge butter and the Great Value brand (Wal-Mart) to be the lightest yellow I can get where I am, so use those most often.  Many bakeries buy their frosting in large tubs and it doesn't contain any butter at all.  The higher-end bakeries that make their own buttercream will many times start by whipping cream until it becomes butter before starting their buttercream.  Wilton makes a whitening agent you can add to buttercream to get it whiter (I've never tried it). 

 

Hope this answer helps.

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Permalink Reply by Fran Quarles on March 21, 2011 at 1:36pm

Yes most of the time...in really white icing the butter is replaced by hi-ratio shortening and then what ever flavor you want.

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Permalink Reply by Tanisha Lane on March 21, 2011 at 2:42pm

i use challenge butter, i found it to be the lightest in butter. never tried the walmart brand(thanks for the tip) :).........To get bright white you need to make an all shortening buttercream. I have tried the whitening agent by wilton, don't waste your money it doesn't work and if you put like half the bottle in it might whiten it a bit but then it taste like crap :(

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Permalink Reply by Claudia Gonzalez on March 21, 2011 at 3:32pm

im going to try the walmart brand butter, i looked for high ratio shortening but didnt see any.

Fran Quarles said:

Yes most of the time...in really white icing the butter is replaced by hi-ratio shortening and then what ever flavor you want.

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Permalink Reply by Claudia Gonzalez on March 21, 2011 at 3:33pm

thank gos yo told me i was going to buy it!!

Tanisha Lane said:

i use challenge butter, i found it to be the lightest in butter. never tried the walmart brand(thanks for the tip) :).........To get bright white you need to make an all shortening buttercream. I have tried the whitening agent by wilton, don't waste your money it doesn't work and if you put like half the bottle in it might whiten it a bit but then it taste like crap :(

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Permalink Reply by Carolyn Grace Duvall Lawrence on March 21, 2011 at 8:28pm

What are you using for the shortening part - butter?  If so, this might be why it's not a white.  I use a white shortening and then use clear flavorings so nothing discolors it.

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Permalink Reply by Fran Beatri on March 21, 2011 at 9:35pm

Yes--an all shortening buttercream will be white especially if you use the clear vanilla and/or extracts.

I have also heard the if you use a 1/2 butter -- 1/2 shortening recipe make sure you beat the heck out of the butter or butter/shortening --a good 8 or more minutes.  Some people add a drp or two of violet coloring also

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