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Welcome to the Cake Decorators Q&A

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asked September 28th 2012

Butter Cream

Can you tell me how to make perfect white butter cream.
I use organic unsealed butter, icing sugar and vanilla essence, I have tried a recipe with egg whites only then other ingredients but still turned out a pale yellow, want to make for Xmas cakes would look awful if the colour I am getting.

Many thanks,
Kay

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Can you tell me how to make perfect white butter cream.
I use organic unsealed butter, icing sugar and vanilla essence, I have tried a recipe with egg whites only then other ingredients but still turned out a pale yellow, want to make for Xmas cakes would look awful if the colour I am getting.

Many thanks,
Kay

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when i make white buttercream i beat the butter alone first for a couple of minutes till it starts to go fluffy and a pale colour then i add the icing sugar and it turns out well.. hope this helps 🙂

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Hi m2you

Butter icing will always have a tinge of yellow from the colour of the butter and also from the vanilla extract. The Americans make pure white butter cream with white vegetable shortening, butter essence and clear vanilla essence. In Britain we can’t imagine eating flavoured shortening but, that’s the way to do if want pure white. I make a pure white cooked fudge icing which can be used for filling and covering cakes. I would be happy to share if you’d like the recipe. You could of course, make a soft royal icing for covering. To make soft royal icing you add glycerine to the egg white and sugar.

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hi me2you
american white buttercream recipe
[makes about 3cups of icing]
1 cup vegetable shortening [trex]
1teaspoon clear vanilla extact [wilton]
1/2 teaspoon no-colour butter flavour [wilton]
4 cups sifted icing sugar
2 tablespoons milk

method
cream trex with electric mixer add venilla andbutter flavouring
add icingsugar one cup at a time beating well on medium speed
when all sugar is mixed in it will appear dry add milk beat until light and fluffy
keep bowl covered with a damp cloth tastes good

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Hi me2you

White fudge icing recipe enough to cover and 8″ cake

40 gm butter
2 tablespoons full lemon juice
225 gm icing sugar sifted

melt the butter with the lemon juice in a saucepan over a gentle heat, then bring to the boil. Remove from heat and add icing sugar. Beat well until well blended. Cool slightly and use immediately. This icing will crust but will remain soft to the bite. If you want to pipe with it, it can be soften by very gently reheating, but it has to be worked quickly.

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Hi, Amydurham, Thankyou for the feedback, will give it a go. me2you

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Hi Madeitwithlove, Thankyou for your feedback. I would love to try your recipe. The white vegetable shortening is that Trex which you can buy in the chilled area. Not sure if we can email each other, I am happy to do so, let me know how you feel and will pass my email address on. (Just not wanting to have people not invited by me with safety in mind)

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Thank you all for your input, shall have an enjoyable week ahead. I am only a learner (just over a year) but my cupcakes have been highly commented on, but want to go further in the line of larger cakes (made my grandson a Bart Simpson for his 10th birthday) got some dummie cakes to play around with so can get things more perfect.