I have customers that want a white icing and I use swiss meringue buttercream for my main buttercream. I have be using some of the wiltons icing whitner but there must be a better way and a cheaper one. Any Ideas? Thasnks for your time.

i make an italian buttercream, and i've found that the firmer the butter, and warmer the meringue makes for a whiter buttercream. I think its because you have to mix it longer to get it to come together. if i add the butter when its really soft and the meringue is pretty cool, then it doesnt whip as long, and it has an ivory tint to it.