|
madlilnerd posted:How can I make my buttercream icing really really white? I don't want cream coloured stuff any more, and when I make mine from scratch I always end up with that. My ratio is 1g of butter to 1g of icing sugar, with a dash of vanilla extract. My go-to recipe is a swiss meringue buttercream, and it usually comes out white - probably due to the egg whites. I think that the recipe I use is Martha Stewart; hers looks familiar, anyway, and you can find it here.
|
#
¿
Sep 25, 2012 21:25
|
|
|
|
| # ¿ May 14, 2024 18:26 |
|