I have been using Toba Garrett's Swiss Meringue Buttercream for the past year. Usually I use it under fondant though. I am making a wedding cake, and they want a buttercream icing, with no fondant. I want the icing to be white (and tasty). I love Toba's recipe because it tastes so good, but usually my icing is more of a light yellow/cream color. Anyone have any good recipes or suggestions?
Have you tried adding Wilton's White-White dye to it? It essentially bleaches anything you put it in. It really helps to get a very white colour.
This thread might help you out!