Brite White Buttercream
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Brite White Buttercream

6 mins

1 1/2 Cups

What you are creating

Most production bakeries use a base for there buttercream to ensure consistency. Our Bright White frosting recipe uses an icing base for those of you looking for a high ratio shortening option that is super white and fluffy.

Directions:

  1. Place water in mixing bowl. Then add powdered sugar, mix with a paddle until all lumps have dissolved. Scrape bowl well.

  2. Add flavors and mix.

  3. Add Shortening and mix.

  4. Add Brite White and mix until light and fluffy.

  5. Note: This is a softer buttercream icing than most. Vary the amount of water depending on weather conditions (hot weather, add less water).

  6. You may vary flavors for desired taste.

Emulsions vs. Extract

  • Emulsions have a more potent, robust flavor that will not bake out. They are alcohol free.

  • This buttercream is not quite as sweet as most American buttercream’s. It also does not crust over as much as standard American buttercream.

  • Since there is less crusting this means that this buttercream is less likely to crack......very important point.

  • This buttercream does have a slight orange flavor due to the orange emulsion. However you can use any flavor emulsion or extract you want.

Ingredients

  • 1 lb powdered sugar

  • 1/3 cup water (variable)

  • 1/2 teaspoon Butter Flavor

  • 1/2 teaspoon Clear Vanilla

  • 2 teaspoon Orange Emulsion (or flavor of choice)

  • 3/4 cup High Ratio Shortening (Sweetex)

  • 1/2 cup Brite White Icing Base

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Butter = Unsalted Sweet Cream butter unless otherwise noted


Tags:

Brite White Buttercream, Buttercream, Dessert, Sweet, How to make buttercream, Frosting

Categories:

Cake Decorating, Cake, Cupcake, Frosting

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