How do I make a buttercream frosting that's really white? Or is that impossible?

That's when you make Swiss meringue buttercream

Or use shortening with clear vanilla. Personally, I'm not a big fan of the latter, and recently made this Swiss, which everyone thought was to die for good. I'll definitely be making it again.

Also, whipping the butter a long time (6-8 mins) in a stand mixer I found made the butter lighter, but don't know if it would change back later.

http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/

 
You might try adding *white* gel icing color to a small batch. I had some Lindt white chocolate

that had turned a bit yellow and I wanted to use it for peppermint bark. Well, that should be dark chocolate, red peppermint and WHITE so I stirred in some *super white* gel food coloring into the melted white chocolate and it worked perfectly.

I'm not sure how it would work in icing, but it might be worth a test just to see.

Otherwise, you're left with Swiss meringue.

 
Bakeries use vegetable shortening...

for their snowy white frostings. I took a class at a local cake shop and school and they had two versions. One all veg shortening, and another with half and half veg shortening and butter to add butter flavor.

 
I was surprised at how *white* the Canadian margarine was in the video. I wonder, do

they call shortening *margarine* up there...there, as in Montreal.

 
any margarine i've seen (in canada) is pale yellow, coloured like butter. Quebec does many things

differently, so it's possible they don't colour it?

 
i make french buttercream, with egg yolks, and the longer i beat the yolks, the whiter it will be.>>

it will be the same for how long you beat the butter. Using clear vanilla will help, too.

 
Get Goat Butter. Very white, tasty, like cow's butter. Yes, I know it's hard to find. Or try. . .

some of that vegan shortening that comes in sticks; dang it, cannot remember the name, but it has a pretty low melt point.

Just don't tell anyone it is goat butter. . . Meyenberg makes an absolutely delicious goat butter. I love this stuff when I can find it at my local sprouts. It tastes extremely light, fresh, and I would swear those goats are eating lots of fresh and flowers. Absolutely delicious and I have never had anything like it. I buy it and hide it in the fridge and just eat it as a treat on good bread.

I have also had a goat butter from England. It was good and very white but more of "just butter".

 
!!! Yes, and making homemade butter is easy. . .

the hardest thing about making it was washing it with the cold water!

 
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