On Sun, 15 Jun 2008 07:49:25 GMT, Wayne Boatwright
> wrote:

>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.

don't eat the yellow snow!

your pal,
frank