Is there a way to get a pure white buttercream if you use butter? I use shortening because it makes a pure white icing. I know Wilton makes white icing color, but I dont know how well this works. Any suggestions would help.
I think I've read on here that if you add a little violet colored food coloring, it'll cancel out the yellow tint. Maybe one of the experts can confirm that.
I reduce the amount of liquid just slightly in my buttercream recipe, then add in 6-7 drops of the Americolor white coloring (this is more liquid and less thick like the other gels, so that's why I reduce the liquid in the recipe). It makes a lovely white icing.
Also, I found that most of the butter that is marked organic has no yellow coloring added to it. That makes it easier to get pure white icing.
I made the WBH (whimsical bake house) buttercream with all butter and it turned out white. I don't know if it was the whipping in my KA for 15 minutes or what, but it was white!
I haven't had luck with the Wilton whitener or the lavender coloring method.