Learn how to make super white buttercream with just a few simple steps. Works with any recipe and takes minutes to fix that yellow tone you don’t want.
Published: March 26, 2025 by Pamela
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As a baker, I know how frustrating it is to end up with a yellowish buttercream, especially when you’re going for a clean white look. It can be a problem when you’re decorating a wedding cake or pairing it with white fondant, because the yellow undertone stands out even more.
Here’s how to fix that and get your buttercream as white as possible, using tips that work with any buttercream recipe (in the video, I use my 2-ingredients buttercream, but these tricks apply to all versions).
The buttercream recipe I use the most:
I call it 2-ingredients because you only need to worry about buying 2 ingredients (Butter & Powdered sugar), the extract is optional (you can also use whatever flavor you want), and water is water (I know it’s an ingredient but it is always there).
Here’s what you need:
- 2 Cups Unsalted Butter (450g)
- 1 ¾ Cups Powdered Sugar (225g)
- ¼ Cup Water (Hot Water)
- 1 tsp Extract (Vanilla extract, it’s optional if you don’t want to use it)
The instructions are in the video attached in the recipe card below, you can also check the full recipe here.
So, how do get your buttercream to become super white?
1. Whip more
The easiest way to make buttercream whiter is to whip it for a long time after it’s already done. The more you whip, the more air you introduce, which lightens both the texture and color.
If you’re using a stand mixer, let it whip on high speed for 5 to 10 minutes. You’ll notice the buttercream going from yellowish to a much lighter, whiter shade.
Now, if you don’t have a stand mixer, it’s hard to whip that long by hand or with a handheld mixer. That’s where the purple trick comes in. Even if you are using a stand mixer, use the purple trick, it will make it even whiter!
2. The Purple Trick
Did you know that purple cancels out yellow undertones? (just like when you use purple shampoo if you have blond hair), this is the same thing. Since purple cancels out yellow, adding the tiniest amount of purple food coloring to your buttercream can neutralize the yellow tone.
HOWEVER, you really need to be careful here, adding too much will turn your buttercream grey and in my experience, there’s no really a way to fully fix it. Just dip the tip of a toothpick into the purple gel color, add a bit to the buttercream and whip, if you feel like you should add more, add a tiny bit more.
Here’s an image showing the before and after adding the purple:
Ok, now that you’ve added the purple and you saw your buttercream turn from yellowish to white, go the extra mile to achieve the smoothest buttercream consistency (we all love working with smooth buttercream):
- Set your stand mixer on the lowest setting and let it mix the buttercream for at least 5 minutes, go for 10 minutes for best result.
- You can do the same if you are using a hand mixer, you can also use a spatula to fold the buttercream and eliminate air bubbles.
Once your buttercream is ready, you can store it in the fridge for up to a week or freeze it for up to 3 months. Just make sure to bring it back to room temp and re-whip it before using.
Frequently Asked Questions:
What about White Food Coloring? Can I use white food coloring to make buttercream white?
You can add white food coloring too, but just know it makes a small difference. It helps a bit, but it doesn’t fully cancel out the yellow. If you really want a bright white result, the purple trick works better.
Can I Use Shortening Instead of Butter to make my buttercream super white?
Yes, you can, but it really depends on what you’re going for. Shortening gives you pure white buttercream right away, no extra tricks needed. The downside is the taste. It doesn’t have the richness or flavor that butter gives.
If you want something in between, you can do half butter, half shortening. It’ll be whiter than full butter, but still taste good. I usually cut a bit of the amount of butter and replace it with shortening when I’m dealing with really hot weather because shortening is more stable, but nothing replaces the richness of butter, this is why I would say not to use all shortening.
Can I Use Liquid Food Coloring Instead of Gel?
It’s best to stick with gel food coloring because you will have way more control over the amount of color you are using, even if you use a dropper for the liquid, it might be too much!
If you tried this method, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
How To Make Super White Buttercream
Equipment
- 1 Stand Mixer or Hand Mixer
Ingredients
- You favorite buttercream recipe
- Purple gel food coloring
Instructions
- Start by making your buttercream.
- Once your buttercream is ready, whip it on high speed for 5 to 10 minutes. This will lighten the color and make it look much whiter.If you don't have a stand mixer, whip it for a few minutes or as long as you can and proceed to the next step.
- Add the tiniest bit of purple gel food coloring using a toothpick. Mix slowly until the color evens out. Don’t overdo it, too much purple can turn the buttercream grey, and there's no going back from there.
- After whipping, set the mixer to the lowest speed and let it run for 5 more minutes. This step helps remove air bubbles and you will have that silky smooth finish you want.If you are using a hand mixer, you can use a spatula to remove the bubbles, whatever is easier for you.
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