Damon Mcknight
Buttercream is a simple combination of butter, icing sugar, and flavouring. It is a versatile frosting that can be dyed, piped, swirled, and sprinkled to create various decorations and designs. However, achieving a bright white buttercream can be challenging due to the natural yellow hue of butter. To obtain a vibrant white colour, several techniques can be employed, including using lighter-coloured butter, adding white or purple gel food colouring, incorporating powdered sugar, and utilising alternative ingredients like shortening. These methods can help bakers in Australia and worldwide create pure white buttercream for cakes, cupcakes, and other desserts.
How to make buttercream white in Australia
| Characteristics | Values |
|---|---|
| Type of butter | Choose a good quality unsalted butter, like Western Star Chef's Choice Butter. |
| Butter colour | The whiter the butter, the easier it is to make white frosting. |
| Butter temperature | Bring the butter to room temperature before making the frosting. |
| Beating butter | Beat the butter for 2 minutes before adding any other ingredients. This lightens the colour of the butter and creates a white base. |
| Beating speed | Beat the butter on a medium-high speed (6-8 speed on a Kitchen Aid). |
| Additives | Additives like vanilla extract can give buttercream an off-white colour. Use clear vanilla instead. |
| Sugar | Use powdered sugar instead of regular sugar. |
| Sugar type | If the powdered sugar contains cornstarch, there is no need to sift it. |
| Sugar quantity | Add 1 cup of powdered sugar to the meringue-based buttercream. |
| Sugar crystals | The powder sugar creates sugar crystals that bond with the gel colour to create an even colouring. |
| Colour | Add a tiny drop of purple or violet gel food colouring to brighten the buttercream. |
| Liquid | Use heavy cream or heavy whipping cream instead of milk for a better consistency. |
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What You'll Learn
Choose the right butter
When making white buttercream, the type of butter you use can make a difference. Buttercream is made with high proportions of butter, so its natural hue tends to come through. Some types of butter, like Irish butter and cultured butter, are rich in colour and will result in ivory or yellow buttercream. If you want a vibrant white buttercream, opt for lighter-coloured butter. Many American-style butters tend to be paler, and some bakers in the UK recommend Lurpak and Lidl/Aldi's own-brand equivalent for white buttercream.
The colour of buttercream can also be influenced by the diet of the cows producing the milk. Cows that consume a lot of grass tend to produce yellower butter due to the beta carotene in the grass. Therefore, when selecting butter, consider the source of the milk and opt for butter from cows that consume a lower grass diet. Additionally, some brands may add colouring to their butter, so be sure to check the label. Choose a brand that does not add colouring to achieve a whiter buttercream.
It is also important to work with butter at the right temperature. Cold butter is challenging to work with, while warm or melted butter will result in a greasy texture. Plan ahead by weighing and cutting the butter while it is still cold, then set it aside at room temperature to soften. If it becomes too soft, place it in the refrigerator for a few minutes to firm up before whipping.
When making white buttercream, it is recommended to whip the butter before adding other ingredients. This incorporates air into the butter, lightening its colour. Use a stand mixer or hand mixer at a medium-high speed for a couple of minutes until the butter becomes noticeably paler. The more you beat or whisk the butter, the paler it will become due to the incorporation of air.
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Add colour to counteract yellow
The yellow colour of buttercream is due to the presence of its namesake ingredient: butter. The natural hue of butter tends to come through, even when no food colouring is added. The yellowness of buttercream can be attributed to the diet of the cows producing the milk used to make the butter. Cows that consume a significant amount of grass produce butter with a yellower tint due to the beta carotene in the grass.
To counteract the yellow tone of buttercream and achieve a snowy white colour, you can add a small amount of purple or violet food colouring. Purple is the complementary colour of yellow and will neutralise the yellow tone. You can use purple gel food colouring, adding it with a toothpick a little at a time, gradually turning your buttercream white.
Another option is to use white gel food colouring. However, it may take a considerable amount of white gel colour to achieve the desired shade of white. Additionally, you can add a cup of powdered sugar to your meringue-based buttercream to create sugar crystals, which provide a better base for the gel colour to bond with, resulting in a more even colouring.
If you are using vanilla extract in your buttercream, consider opting for clear vanilla instead of regular vanilla extract, as the latter can give your buttercream an off-white colour.
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Use a stand mixer
To make bright white buttercream using a stand mixer, start by placing 2 cups of unsalted butter in the bowl of the stand mixer. Make sure the butter is at room temperature before you begin. Using the paddle attachment, beat the butter on a medium-high speed (6-8 on a KitchenAid) for 2 minutes. This process incorporates air into the butter, lightening its colour and creating the perfect white base for your frosting.
Next, add in 1 tablespoon of vanilla extract and 1/2 teaspoon of salt, mixing on a low speed until these ingredients are incorporated. Now it's time to gradually add the powdered sugar. Slowly mix in 7 cups of powdered sugar on the lowest setting. Adding the sugar slowly will help you achieve a smooth and lump-free mixture. Halfway through adding the sugar, pour in 3 tablespoons of heavy cream to make the mixing process easier.
Once all the ingredients have been combined, increase the mixer speed to medium and whip the buttercream for 3 minutes. This step ensures that the buttercream is light and fluffy. If you're happy with the consistency, you can use the buttercream as it is. However, if you prefer a thinner consistency, add 2 tablespoons of heavy cream and continue whipping on medium speed for another minute. You can adjust the consistency to your liking by adding more cream.
If your buttercream isn't as white as you'd like, you can add a tiny drop of purple or violet gel food colouring to brighten it. Dip a toothpick into the gel and add it to the buttercream, then whip it to incorporate. This trick works because purple neutralises the yellow tone in the buttercream, resulting in a snowy white colour.
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Add extra sugar for hot climates
If you live in a hot climate, you may need to add extra icing sugar to your buttercream to make it stiffer and more resistant to melting. However, be aware that this will also make your buttercream sweeter. Add the sugar gradually, a little at a time, until you reach your desired consistency.
If you are in a warm and humid climate, you may want to consider using ganache instead of buttercream, as it can be applied at room temperature without any issues of condensation.
Another option to prevent your buttercream from melting in hot weather is to use vegetable shortening or switch to a meringue-based buttercream, such as Italian or Swiss meringue buttercream. You can add a cup of powdered sugar to these meringue-based buttercreams to create sugar crystals, which will help the gel colour bond more evenly.
If you do decide to use extra sugar, be careful not to add too much, as this can affect the stability of your buttercream. You may need to reduce the amount of regular sugar in your recipe to compensate.
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Avoid vanilla
To make buttercream bright white, it is important to avoid using vanilla extract as it can give the frosting an off-white colour. Vanilla is a common ingredient in buttercream, but it can tint the frosting a light yellow. This is because the natural colour of butter is yellow, and vanilla extract enhances this hue.
To avoid this, you can opt for clear vanilla extract, which will not affect the colour of the buttercream. However, it is worth noting that clear vanilla extract has a more artificial, candy-like taste. If you are set on using traditional vanilla extract, it is recommended to use a lighter butter and whip it well before adding the vanilla. This will help to reduce the yellow tint that vanilla can cause.
Another way to avoid the vanilla extract is to use a different flavouring altogether. For example, lemon curd can be used in place of vanilla to create a creamy and delicious buttercream. Alternatively, you can simply omit the vanilla and let the butter shine through.
Additionally, it is important to note that the type of butter you use can also impact the colour of your buttercream. Some brands of butter are more yellow than others, so opting for a lighter-coloured butter will help you achieve a brighter white frosting. The colour of butter can depend on the diet of the cows producing the milk, with grass-fed cows yielding more yellow butter due to the beta carotene in the grass. Therefore, choosing butter from grain-fed cows or even American-style butter, which tends to be paler, can help you achieve a brighter white buttercream.
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Frequently asked questions
The type of butter you use can impact the colour of your buttercream. Some varieties of butter, like Irish butter and cultured butter, are naturally a rich yellow colour. For a brighter white buttercream, opt for American-style butters, which tend to be paler.
To achieve a bright white colour, add a tiny amount of purple or violet food colouring to your buttercream. The purple will neutralise the yellow tint from the butter. You can use gel or powder food colouring, which won't add excess liquid to your mixture.
Powdered sugar can help create a brighter white colour and also adds stability to your buttercream. You can also use shortening instead of butter for a pure white colour, but this may impact the flavour and texture.
Yes, make sure your butter is at room temperature before starting. Set a timer and beat the butter for a couple of minutes before adding any other ingredients. This will lighten the colour and create a perfect white base for your frosting.
Use a stand mixer with a whisk attachment or a paddle attachment. Whip the butter on a medium-high speed until it becomes pale, fluffy, and creamy. Then, add in the powdered sugar gradually and continue to mix until well blended. Finally, add your desired flavourings and colourings, mixing until you reach the desired shade.
