Bakers and decorators the world over will probably agree – getting a bright white frosting can be a challenge. Several of the ingredients in a traditional buttercream recipe (namely butter and pure vanilla extract) can add a tint of yellow to your frosting, which can have an impact on wedding cakes or winter-inspired treats. Thankfully, we’ve got you covered!
Made with clear extracts and flavors, our Snow White Buttercream Frosting is bright and beautiful, perfect for icing cakes or piping on snowy gingerbread houses. Best of all, it’s sure to make your decorations pop!
SNOW WHITE BUTTERCREAM FROSTING RECIPE
- ¾ teaspoon Clear Imitation Almond Extract
- ¼ cup Meringue Powder
- ½ teaspoon Clear Imitation Butter Flavor
- ¾ teaspoon Clear Imitation Vanilla Extract
- 2/3 cup + 3 tablespoons water, divided
- 12 cups sifted confectioners’ sugar (about 3 lbs.), divided
- 1 ¼ cups solid vegetable shortening
- 3 tablespoons light corn syrup
- ¾ teaspoon salt
- In a large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form.
- Add 4 cups confectioners’ sugar, one cup at a time, beating at low speed after each addition.
- Add remaining 8 cups sugar, 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each.
- Add salt and flavorings; beat at low speed until smooth.
- If made as written, this will result in stiff consistency icing (great for piping flowers and borders). For spreadable icing, add 1 tablespoon each water and corn syrup (up to 4 tablespoons each) until desired consistency is achieved.
- Keep bowl covered with a damp cloth in the refrigerator until ready to use to prevent drying.
- Refrigerated in an airtight container, this icing can be stored for up to 2 weeks. Rewhip before using for best results.
If you’d rather stick to a more traditional frosting that includes butter, like our delicious vanilla buttercream for example, here are a few tips and tricks to follow to help ensure your icing comes out bright white!
MAKE SURE YOU USE CLEAR EXTRACTS
Even though they’re used in small amounts, the dark color of pure vanilla and almond extracts can tint your buttercream. To avoid adding color to your frosting, use clear extracts and flavorings, or eliminate them altogether.
USE WHITE-WHITE ICING COLOR
If you love using real butter and pure vanilla extract in your frosting, try lightening it with White-White Icing Color. A few drops will help brighten your icing and even out the yellow tint from the butter.
USE A MIX OF BUTTER AND VEGETABLE SHORTENING…OR TRY SOMETHING NEW!
Mixing butter and shortening together will give your icing flavor and stability – win, win! The shortening will help brighten your icing, so while it may not be pure white, it will be brighter than using an all-butter recipe.
USE CANDY MELTS CANDY OR FONDANT
Another way to get a bright white finish is to use a mirror glaze or a fondant covering on your cake. A mirror glaze is a pourable icing made with Bright White Candy Melts candy (or whatever color you’d like!) that adds a shiny finish to your cake.
You can also cover your cake with white fondant for a smooth, white finish!
Have you tried making bright white frosting? What tips and tricks can you share? Let us know in the comments below or share a picture of your cake on Instagram and tag us @WiltonCakes.
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