Posted by Sherri Lindsey on August 16, 1998 at 23:41:08:
In Reply to: Re: white buttercream posted by Gerard on July 30, 1998 at 12:45:57:
I've never gotten Wilton's White to brighten buttercream icing. Here's a recipe for icing that comes out really white (no butter and no eggs), and it doesn't taste half bad when left to flavor up overnight. Refrigeration is unneccesary.
Revised Buttercream Icing (a.k.a. Criscocream)
1/2 c water
1 1/2 tsp clear vanilla
1 1/2 tsp butter flavoring
1 1/2 tsp almond flavoring
dash salt
2 c shortening
1/2 c cornstarch
2 lbs powdered sugar
Put it all in your mixer bowl and mix (make sure you have a towel draped over your stand mixer, though!) Or, if you prefer not to have a cloud of powdered sugar covering everything within a 45 foot radius, add the powdered sugar incrementally to the shortening, along with all the other stuff. And of course, it can be stiffened with cornstarch or thinned with corn syrup. Hope this helps! Oh, yeah, and I just stumbled upon this website and will probably never find my way back, so please respond directly to me if you would like.