I have a wedding cake to make, and in the past I have used Wilton's snow white butter cream recipe. The taste is just ok. Then I found Tami Smith's butter cream recipe... and it is delicious, but not pure white. It is all I have been using since the cakes I have been doing do not need to be pure white. Now that I am making a white wedding cake I would love to hear suggestions from anyone who has found a delicious pure white butter cream or a way to make the Wilton's recipe taste better.
Thanks for the recipes!

Have you tried using Wilton's White-White icing color? It should take away the yellow tinge.

Also I use wiltons bc recipe. I use real butter, and use a tab bit more crisco (1 tbsp), clear vanilla flavoring, and it tastes great, and its white. It doesnt look like it starts out that way, but it ends up white!