White buttercream icing

[ojread2]

anyone got fail safe recipe for getting buttercream white please?
I use half trex half butter but it's never quite white enough
Would using all trex taste horrible?

I thought about buying white Flora but isn't that just the same as trex?

[lorri24601]

how about using frosting rather than butter cream, thats made with philidelphia cheese so would be white :-)

[grange]

I thought it went paler the more you beat it. Are you beating it in a mixer? If so just keep it going on fast speed till it's white enough.

[redcrx]

i used white flora. it was fine

[ojread2]

thanks all - I'm beating it to death lol.
Will try white Flora and/or Philly (which I have to say I love)

[spotit3]

Lorri24601, how do you actually make
the frosting?

[lorri24601]

Hi spotit3
This is the one i used when i did loads of cup cakes for a birthday party and it worked well,

80g cream cheese
60g soft butter
2 cups confectioners (icing) sugar
1tspn lemon rind
Method:
Beat cheese, butter and lemon rind in small bowl with electric mixer until light and fluffy.
Gradually beat in sifted icing sugar and beat until smooth.


I have just have been looking around the web for different cake toppings myself recently, and found this recipe for fluffy cake topping, i can`t vouch for it as have not made it as yet but it might be some use to you :-)

1 cup sugar
1/3 cup water
2 egg whites

1. Combine sugar and water in a small saucepan and stir over medium heat until sugar is dissolved.

2. Increase heat and boil rapidly, without stirring, uncovered for 3 to 5 minutes. You can test by dropping 1 teaspoon of syrup into cold water - it should form a ball or soft sticky toffee when rolled between your fingers. The syrup should not change colour. If it has changed colour it has been cooked for too long and you will need to start again.

3. While syrup is boiling, beat egg whites in small bowl of electric mixer until stiff.

4. When syrup is ready, allow bubbles to subside, pour in a very thin stream on to the egg whites while they are beating on medium speed.

5. Continue slowly adding and beating until all syrup is used.

6. Continue to beat until frosting will stand in stiff peaks.

7. Tint by beating colour through in mixer or with a wooden spoon. Frosting can also be flavoured with half a teaspoon of any essence.

Frosting should be applied to the cake on the day frosting is made as the frosting will still be soft with a marshmallow consistency.

The cupcake frosting can become slightly crisp and lose some of its glossy appearance the following day.

May try the fluffy topping one myself this weekend :-)

[lorri24601]

sorry spotit, meant to also say, the butter cream using the cheese was whiter than when made with just butter,i coloured some pink and some blue, it took less colouring and gave a much brighter colour finish.

[ojread2]

only thing with egg white frosting as you describe lorri is you cant give it to kids - raw egg

I've just done a meringue frosting using dried egg whites that doesn't involve any cooking *cheer*
http://www.wilton.com...ite-Buttercream-Icing

I tried Philly icing but found it didn't stay very stiff although it was very white =). Using Trex and butter flavouring is probably the way to go for me