I am looking for a white or near white frosting that is stable w/o shortening. There may not be anything of the such. But, I have tried the classic butter creams and they don't seem to hold up and get yellow from the butter. One the other hand a seven minute frosting is too fluffy. So I'm looking for something in between and I don't like the use of artificial whiteners. I don't like the American Butter cream.
I'm going to have to work this out by trial and error most likely. I read, "The Art of the Cake" and it gives a lot of great tips as well as different butter creams.
Thanks for your response