This collection meets the European Commission's food standards regarding the ban on E171 (titanium dioxide).We recommend using one spray per 100 grams of buttercream to eliminate the yellow tint. You may need to use a little more depending on the intensity of the yellow color in your mixture. To prevent your buttercream from turning gray or purplish, it's important to mix well between each additional spray to avoid excess powder.
You'll get a better result by mixing with a stand mixer (or hand mixer) rather than manually.
This will work well in American buttercream, Swiss meringue buttercream, Russian buttercream, mascarpone frosting, and any butter-based frosting that has a yellow tint.
Nut, lactose and gluten free
Made in Québec