wite buttercream
Posted: 27 December 2012 05:16 PM   [ Ignore ]
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Having switched to Roses recipe for buttercream that does not use powdered sugar, I have been VERY pleased with the taste and texture (no more gritt!) but only have one real problem; the buttercream is not what I would call white.  More of a very off-white to full on butter color.  My question is if this is normal, and if so, how does it hold food coloring for decorating?  Is there a way to get it more white (like snow) or is that the price we pay for frosting that is actually good?

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Posted: 28 December 2012 10:11 AM   [ Ignore ]   [ # 1 ]
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Thank you and that helps!  I have not yet tried the buttercream you mentioned but will make it next from your suggestion.  guess I have driven around it due to having never heard of it before but it sounds ideal from your description.

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Posted: 31 December 2012 04:47 PM   [ Ignore ]   [ # 2 ]
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I have added the Wilton White with very good success. Takes quite a bit, but add it at the end; doesn’t change the taste.

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