Creating Dreamy White Buttercream For Wedding Cakes

Creating a pure white buttercream for a wedding cake can be challenging, but it is possible with a few simple tips and tricks. The yellow tint in buttercream is due to the presence of beta carotene in the grass-fed cows' diet, and it can be challenging to achieve a pure white colour. While shortening can be used to create a whiter buttercream, most bakers prefer the taste and texture of butter. To achieve a whiter buttercream, start by choosing a lighter-coloured butter and whipping it on a medium-high speed before adding any other ingredients. This incorporates air and naturally lightens the colour. Next, avoid adding coloured flavourings like vanilla extract, as this can tint the buttercream. If a small amount of colour is added, ensure it is a clear extract. To neutralise any remaining yellow pigment, add a tiny amount of violet gel food colouring, as purple and yellow are opposite on the colour wheel and will cancel each other out. Be careful not to add too much, as it can turn the buttercream grey. Finally, if the buttercream is still not white enough, add a whitening additive like titanium dioxide or white gel food colouring.

Choosing the right butter

The type of butter you use will have a significant impact on the taste and colour of your frosting. For a pure white buttercream, it is best to use shortening, as it is often used in novelty grocery store cakes. However, most bakers prefer to use butter for a better flavour and texture.

Factors Affecting Butter Colour

The colour of butter can vary, and if you want a white buttercream, it is best to choose a lighter-coloured butter. The diet of the cows producing the milk affects the colour, with grass-fed cows producing more yellow butter due to the beta carotene in the grass. Organic butter also tends to be richer in colour than regular butter.

Tips for Choosing Butter

• Check the colour of the butter by comparing different brands.
• Choose butter from grain-fed cows, which tends to be paler.
• Avoid butter with added colouring.
• Use real butter with a high fat content and less water for a higher-quality buttercream.
• Avoid butter with salt crystals, as they can affect the texture of the buttercream.
• Use unsalted butter to control the amount of salt in your buttercream.

Whipping the butter

To make white buttercream for wedding cakes, whipping the butter is an important step. This process incorporates air into the butter, lightening its colour and creating a fluffy texture. Here's a detailed guide on whipping the butter:

Firstly, it is crucial to use butter at room temperature. Cold butter will not yield the desired creamy, smooth consistency. The butter should be soft enough to mix easily but not melted. For the best results, use a stand mixer or a hand mixer with a whisk attachment. A paddle attachment can also be used, especially when making American buttercream, as it makes smoother frosting.

Start by placing the butter in the mixing bowl and whipping it on medium-high speed for a couple of minutes. Set a timer and ensure you beat the butter for at least two minutes before adding any other ingredients. This process lightens the colour of the butter and creates the perfect white base for your frosting. If you are making American-style buttercream, you can add the sugar after this step and continue whipping until the mixture is pale, fluffy, and creamy.

For Italian, Swiss Meringue, or German buttercream, you can whip the butter in advance before adding it to the rest of the mixture. If you have already added the other ingredients, make sure to give the buttercream a really good and long whip once all the butter has been incorporated. This will ensure a nice, light, and fluffy texture.

Additionally, you can try a simple trick to enhance the colour of your buttercream. Before adding the sugar, place the bowl of butter in a shallow tub of warm water (your kitchen sink works well) to further soften the butter without melting it. This will help you achieve an even lighter base for your frosting.

Adding vanilla and other flavourings

Vanilla and other flavourings can be added to your buttercream, but it's important to note that these may affect the colour of your frosting. If you're aiming for a pure white buttercream, opt for clear vanilla extract or another uncoloured flavouring. Regular vanilla extract will give your buttercream a yellowish tint.

If you want to stick to regular vanilla, there are other ways to counteract the yellowing effect it has on your frosting. Firstly, start with a lighter base by choosing a pale-coloured butter. The colour of butter varies depending on the diet of the cows that produced the milk—grass-fed cows produce more yellow butter. You can also whip the butter for longer before adding the sugar to get a paler base.

If you've opted for a lighter butter and given it a good whip, you can then add a tiny amount of purple gel food colouring to your frosting. Purple and yellow are opposite colours, so they cancel each other out, resulting in a whiter buttercream. Be careful not to add too much, or your frosting will turn grey.

Another option is to add whitening additives such as titanium dioxide or white gel food colouring. These will brighten the colour of your frosting. However, these ingredients may be harder to come by, and some bakers prefer to avoid them.

Finally, if you're making a wedding cake, consider adding fresh flowers, fruit, or herbs to your cake. This will add a pop of colour and flavour without affecting the whiteness of your buttercream.

Neutralising the yellow colour

Choose the right butter

The colour of butter varies depending on the diet of the cows that produced the milk. Grass-fed cows produce more yellow butter due to the beta carotene in the grass, whereas grain-fed cows produce milk that makes paler butter. Therefore, to make whiter buttercream, opt for butter made from the milk of grain-fed cows.

Whip it good

Whipping the butter before adding the sugar will help to give you a lighter base to start with. Whip the butter on a medium-high speed with a paddle attachment for a couple of minutes before adding the other ingredients. This will help to lighten the colour of the buttercream.

Skip the vanilla

Vanilla and other coloured flavourings will tint the buttercream. If you want to use vanilla, opt for clear vanilla extract.

Use purple gel food colouring

Yellow and purple are opposite ends of the colour wheel, so they cancel each other out. Adding a tiny amount of purple gel food colouring to the buttercream will help to neutralise the yellow tint. Start with a very small amount, mixed in with a toothpick, and add more as needed. Be careful not to add too much, as this can turn the buttercream grey.

Adding white food colouring

One way to counteract the yellow tint of buttercream is to use a combination of purple and white gel food colouring. It might sound unusual, but purple and yellow are opposite ends of the colour wheel, so they cancel each other out. Add a tiny amount of purple gel food colouring to your buttercream using a toothpick, and mix it in gradually until you achieve the desired shade. Be careful not to add too much, as it can turn your frosting grey.

After neutralising the yellow tint, you can add some bright white gel food colouring to make your buttercream even whiter. This combination of colour gels will help you achieve a bright white colour.

Another option for whitening your buttercream is to use titanium dioxide. Titanium dioxide is a non-toxic whitening agent commonly found in toothpaste and food items. It is listed as the food colourant E171. However, this may be a less appealing option as it is not a typical household ingredient.

Additionally, you can use shortening instead of butter to achieve a pure white buttercream. This is a popular choice for novelty cakes in grocery stores. While it may not have the same flavour and texture as butter, it can be a good option if you prioritise colour over taste.

By using these techniques and ingredients, you can create a bright white buttercream that will make your wedding cake look stunning!

Frequently asked questions