Hi Forum ,Bakers and Chefs and all home Cooks..
I am currently staring into a bowl of Italian Meringue Buttercream for the 5th time this week and its definitely feckin off-White, I am hoping somebody out there could advise and help me before the Bride-to-be ( I am making her wedding cake) has a melt down when she realizes her perfect Google images of brilliantly white frosting that she kindly has given me. (all 56 pictures) will be unrealized. The recipe is from Dede Wilson, I love the texture, taste and lightness of the Meringue but ideally i need it to be White(R) not magnolia with a hint of grey. Some recipes call for replacing part of the butter with shortening.. others also recommend a drop of blue food coloring.. ? Has anyone any advice?
Can i buy White butter in Switzerland? and what type of shortening can i use? I have a few blocks in the fridge from France but its VERY piggy in taste...
Have mercy on me ... Help!
Beat the butter for about 5 mins, it gets lighter in color. Use clear vanilla extract if you can find it, otherwise you will have to resort to a drop or two of food coloring. It really doesn't take much. Source: the lady that made our wedding cake with buttercream.
You can get this from back art, I have something similar from the US and it will help - won't be Hollywood teeth white like the photos but it will take away the yellow tinge
http://www.back-art.ch/new/page_prod...ightener-.html
Had to read this thread for its title..
sounds delicious, though the road to Hades is frosted with good intentions
maybe this might help
http://addapinch.com/cooking/2013/10...osting-recipe/
Thanks a million Sky , 3wishes and The Texan. Much appreciated , I will beat the bejesus out of it with my new mixer and change my contact lenses and if all fails i will use the teeth whitening powder. What a nightmare. I wish she had just gone with my initial idea.....