How to make your Buttercream Frosting White - Cake Decorating Tutorial

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat, while margarine is often more affordable.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index, while granulated sugar is usually cheaper.

Create a small batch of normal American buttercream for comparison.

Add 85 grams of unsalted butter to the mixing bowl.

Sift in 170 grams of icing sugar into the bowl.

Add just under a tablespoon of milk and half a tablespoon of vanilla flavoring.

Mix using an AEG stand mixer with a spatula paddle attachment for around five minutes until creamy.

Set aside the normal buttercream for comparison.

For the white buttercream, add 170 grams of unsalted butter to the mixing bowl.

Beat the butter on high speed for 10 to 15 minutes until it lightens in color.

Sift in 340 grams of icing sugar.

Add 1.5 tablespoons of milk and 1 tablespoon of vanilla flavoring.

Mix until creamy.

Add a tiny amount of purple food gel to cancel out yellow tones, mixing thoroughly.

Add half a tablespoon of white food gel, then an additional tablespoon for desired whiteness.

Mix until the buttercream is white and creamy.

Cooking Techniques

Equipment Needed

Allergens