I have been browsing on here for a while but this is my first post. I am relatively new to cupcake decorating and am looking for a bit of advice. I normally use butter icing for toping cupcakes, I am wandering what the best recipe is for a white icing.
Try all shortening instead of butter, hi-ratio if you can get it or store brand that has some trans- fat. Then add butter flavoring and Wilton clear vanilla. It will be perfectly snow white but personally I think the butter tastes better.
If you want to keep using your recipe for frosting.....You can actually add purple/violet food coloring to your frosting if it has a yellow tint. The purple cancels out the yellow. I do it all the time with my cream cheese frosting that has butter in it. It is delecious and I do not want to mess with taste sucess!!! Use very little at a time...I mean a dot the size of a pin head...otherwise it will start to turn a weird grey color. Otherwise, I do as Torimomma does...shortening, clear butter flavoring and clear vanilla.
If you add too much purple, you can also wind up with a very soft lavender frosting. Santa's beard was a trifle odd that year. I have gone back to the slightly yellowish buttercream and happily call it white.