Look vs. Taste: The Buttercream dilemma
Problem with Pure-Butter Buttercream is that while it's delicious, it's never going to give you that crisp white look that the shortening-based "buttercreams" have. The ECG has tried everything to make her buttercream white over the years. Liquid Whitener gave it a funny texture, and that "tiny drop of violet" trick just made the butterceam look grey. So the ECG did what the ECG does...she whined and moaned and pouted. Then she put on her big girl pants and dealt with it. You'll be happy to know that she's found the perfect solution, is sharing it with you, and is wearing underpants.
Be warned, it doesn't dissolve in Swiss Meringue Buttercream, but try our recipe below (don't skip the Yummy as Hell Flavoring) and you'll never go back to the fuss of making SMBC again!
Use your favorite recipe, or try ours:
1 Pound Butter, softened
2 Pounds Powdered Sugar
2-3 TBS Wickedly White
1 tsp. Yummy As Hell Flavoring
2-4 TBS Milk
Mix all ingredients except milk until well combined. Add milk until desired consistency is reached.
Buttercream cakes are more popular than ever! Whether you're using our Contour Combs to create buttercream stripes or Fault Lines, or using our Acrylic Stencils (which work fabulously on Buttercream) you now have a pure white base to create crisp, beautiful designs without the "Blech" of shortening!
Read All About Buttercream Cake Combs or Learn to Stencil on Buttercream Cakes