I know the butter and the real vanilla extract give it that nice ivory color but is there a trick to making swiss meringue butter white? Has anybody done it whithout compromising taste?
I don't believe you ever get a true white with the meringue buttercreams, unless you can find a white butter.
Yes, you can get a pretty white buttercream by adding a small drop or so of violet gel/paste color. The violet cancels out the yellow (color theory) and it works very well.