White buttercream

[Mousesmummy]

Does anyone have any tips for getting a truly white buttercream?
I am doing some cakes for a friend and she has seen a picture online - the buttercream is totally white. All mine is creamy, yellowy in colour.
Any ideas please?

search the Wilton . com site. Probably search white frosting and use Trex where they say 'crisco'

I've got a recipe I'll look it up for you in the morning

Velvet buttercream.

This comes out a lot paler than regular buttercream, and not so rich. A bit of a faff for 'everyday' cakes but worth it for a birthday gâteau type thing.

25g cornflour
225g caster sugar
375 ml milk
325g unsaltef butter at room temp
1.5 tsp vanilla essence
2 tbsp Cointreau/ Grand Marnier if you like

heat the milk. Mix cornflour and 85g sugar with a bit of milk to make a paste, add to hot milk and cook till thick (I.e like making Birds custard).

Pour through a fine sieve and leave to cool.

Beat butter, gradually adding remaing sugar to make a rgular buttercream. Reduce mixer speed and add the sauce 1 tbsp at a time. Mix in flavourings.

This isn't pure white, but pale. I guess it would be white if you used trex instead of butter. But that would be nasty!

Delicious No-bake White Chocolate Cheesecake

Ingredients

* 200g Crushed digestive biscuits
* 50g Melted butter
* 400g White chocolate
* 200g Soft cream cheese
* 250g Mascarpone cream cheese
* 284ml Double cream

Method

* 1. Pour the melted butter into the crushed biscuits and mix well. Tip into a greased and lined 9in loose-bottom baking tin and press down firmly. Chill in the fridge for 30 minutes or more.

  2. Mix together the cream cheese and mascarpone.

  3. Melt the chocolate in a bain Marie and mix lightly together with the cheese mixture.

  4. Slowly add the double cream and beat gently until fully incorporated.

  5.Pour mixture on top of biscuit base and chill in the fridge for at least two hours.

  6. Serve thin slices (as it is deliciously rich) then sit back and enjoy the compliments!

Tips

* If you are short of time you can mix the cheese together in a food mixer when very slowly add the melted chocolate and finally the cream. But don't over whisk as it will become too light and not set properly.

The colour of your plain buttercream is purely to do with the colour of your butter or fat. The whiter your butter or fat, the whiter your buttercream will be. Never heard of using Trex, but if it's flavourless then it should do the trick, although I'd make a test batch and add in some vanilla extract.

try cakestuff.com

Wow thanks ladies! I may try all of these and see what works best for me - cheers xx