This is a question I get often…”How do you get your buttercream to be white when using real butter?!” or “How do you get your marshmallow fondant to be a bright white?”
Picture by Cakes by Raewyn
For buttercream, lately I’ve been telling people to add a cup of powdered sugar to their meringue based buttercreams (whether Italian or Swiss) then add some white gel color from Americolor. The powder sugar creates sugar crystals (that the meringue based buttercream lacks) and so the gel color bonds to the sugar crystals making a more even coloring. BUT, it takes a good amount of gel color to do that.
For marshmallow fondant, I tell people to add some Americolor White gel to the melted marshmallow stage in order to brighten the fondant.
BUT…are you ready for a mind blowing trick!! – that takes the TINIEST drop of color!!?!!?!?
Check out this video below by Cakes by Raewyn!!
And prepare for your world to be ROCKED!!! :) Here is a great way to brighten up those creamy whites to white white. I’ve also heard using the tiniest bit of blue can work too…but violet is preferred.
She recommends using Sugar Flair like this one HERE. I’ve also read you can use Americolor violet but it can tend towards a tiny bit gray and not to use Wilton as it will give you a more dull gray color.
Let’s give Raewyn a huge thank you for this simple and “bright” techinque!!!