I need white bc for a cake, but have been told that the 100% veg shortening recipe is not desireable. I see recipes with 1/2 butter and 1/2 crisco. Doesn't the butter make the bc yellowish?
I have found that the longer i mix my icing the whiter it gets. So i usually mix for about 8-10 minutes and it is pretty white. YOu can also cream your butter and shortening longer at the beginning to get this effet too. NOt sure of the chemistry, but it works for me.
Also, the only way you're going to see it being "yellowish" is if you have something that is white white next to it, it isn't that big of a difference.
if you will use high-ratio shortening,you will get white b/c. sharon zambito has a great b/c recipe on this site and youtube.com hth