I have a baking question: I try not to use Confections Sugar or Veg. Shortening in my buttercream. I typically make Rose’s butter creams - nothing like that silky smooth cream for a cake.
I am trying to make a “white as possible” buttercream for a Christening Cake. Most of the butter i use is “yellow” in color, and it typically turns my buttercream a “cream” color. This may be a very basic and dumb question, but is there a “white” butter that i can use or can white whipping butter be used instead of land of lakes sticks (which i commonly use)?