How To Make White Buttercream

04/16

As butter is one of the key ingredients of buttercream (the clue is in the name!), it’s very common for buttercream or butter icing to be a pale shade of yellow. Most of the time, this is absolutely fine! However, if you want to colour your buttercream or you need it to be white for a specific design, follow the steps below! I have found this is the best way to get white buttercream, perfect for your cakes and bakes.

I recently used this method for the filling in my Creme Egg Cake.

Cut your butter into cubes and pop it in your mixer bowl. Then beat it on a high speed for about 4-5 minutes. This will aerate the butter and create a paler colour.

Next, add in your icing sugar and make your buttercream as usual. I use 250g butter to 500g icing sugar.

Here’s where we get clever. To neutralise the natural yellow colouring in the buttercream, add a TINY amount of purple. For best results, you need to use a concentrated food colouring, I’m using Sugarflair Grape Violet. I need to emphasise how small an amount you need, what you can see on the cocktail stick in the above picture is about right for the amount of buttercream I had but I would start off with an even smaller amount. The key is to add just enough to see the yellow start to turn white, we don’t want purple buttercream.

And there you have it! White buttercream. Perfect for colouring or enjoying in all it’s pure glory!

Alternatively, if you’re interested in how to make black buttercream, check out my blog here.

Give it a try and let me know how you get on either on FacebookTwitter or Instagram.

Happy Baking!

Britt xo

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  • Lauren E. Mitchell

    Britt, you’re amazing. Bookmarking this for future reference–it was perfect!

  • Diane Trett

    Does it hold its white colour or does it gradually return to a yellow colour?

    • Britt

      It stays white. 🙂

  • Michael Regan

    This was amazing, I made some cupcakes today and it turned out exactly as you showed after buying the grape violet on ebay. https://i.imgur.com/Y1XVKkc.jpg

  • Becca Mansell

    I saw on your blog about baking a number cake that you said to use 500g of unsalted butter to 1kg of icing sugar. This may sound silly, but I’m presuming it’s made via this method? Just want to make sure it’s perfect 🙂

    • Britt Whyatt

      Yep. Just cream the butter, add the icing sugar, add the vanilla. That’s it! Add purple as above if you want it white or leave it out if not. 🙂

  • Sarah Raad

    how much buttercream is needed for the rainbow cake? unsure how much to make – thank you!

    • Britt Whyatt

      I’m the worst person to ask this as I always have far too much buttercream leftover! I tend to work in 250g butter/ 500g icing sugar batches. One batch will usually fill and cover a single height 7″ round cake. A rainbow cake is twice the height so I would double it (and still be left with some over). It’s all trial and error! Haha! Hope that helps!

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