On Sun 15 Jun 2008 12:40:38a, Giusi told us...

> "Mike Van Pelt" > ha scritto nel messaggio
> ...
>> In article 0>,
>> Wayne Boatwright > wrote:
>>>Ophelia, butter *should* be used in buttercream frosting, hence its
>>>name. However, as delicious as it may taste, it doesn't produce a
>>>pristinely white frosting, which is apparently what the OP wants.
>>
>> Mostly guessing here, but...
>>
>> I wonder if a titanium dioxide based white food coloring
>> in the frosting would do the job? Maybe a professional
>> bakery supply store might have it. That stuff's *white*
>> white. If the frosting is still a bit butter-yellowish, maybe a tiny
>> bit of the complementary color would fix it.
>>
>> --
>> Mike Van Pelt |
>
> Strictly a personal opinion, but really, what is so damned important
> about something being dazzlingly white that one would want to eat
> something disgusting or proven bad for one's health? Isn't pale ivory
> good enough? It's certainly good enough for the really famous cake
> people, like Colette. If you just avoid butter tinted with annato it
> won't be very far off white and it will be the natural white that food
> is.

I've never understood the desire for blindingly white food of any type.
It's just not a natural ocurrence.

--
Wayne Boatwright
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Sunday, 06(VI)/15(XV)/08(MMVIII)
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Today is: Father's Day
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Keep your life collected in its own center
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