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Whitener for buttercream:
AVAILABLE IN A 7g REFILLABLE PUMP
We recommend using one spray per 100 grams of buttercream to cancel out the yellow hue. You might need to use a little bit more depending on the yellowness of your mixture.
To prevent your buttercream from turning greyish or purplish, it’s important to mix well between each additional spray to avoid too much powder.
You will get a better result by mixing it with a stand mixer (or hand mixer) instead of by hand.
It will work well in American buttercream, Swiss meringue buttercream, Russian buttercream, Mascarpone frosting, and any butter-based frosting that has a yellow hue.
If you use more than our recommendations, your mixture will tend to be thicker, and instead of having an ivory-white finish, it will turn into a white-grey.