Is there an ideal way to get a really great 'ivory' colored buttercream?
Perhaps mixing just a touch of Americolor chocolate brown into regular white buttercream?
Wilton icing color 'ivory' seems to lean too much towards light orange/peach & is not the color I was hoping for and wondered if anyone has a die hard way to get a true ivory. I don't ordinarily have any problem mixing & arriving @ colors that fit the need, but this one has always had me stumped. Brown color seems to give a 'muddy' look to it. ??? Just skip the wilton altogether?

A touch of Americolor Ivory or Gold gel will do ya.

I keep both brands because there is not too much overlap.

Thank you BakingIrene!
On my way out to get that right now.

Ateco ivory is good or you can just add vanilla until you get the shade you like.

Also, you can neutralize the orange (red and yellow) by adding a *touch* of blue.

I also use Americolor ivory - but once found myself without and had to use a touch of brown, which comes out "peachy" and you have to add a touch of yellow to bring it back to ivory.

Thank everyone so much! Will be trying the americolor ivory right now. I really appreciate all the answers. Love the one about blue neutralizing the orange & yellow. Here goes nothing!

I have used part butter Crisco in my buttercream frosting. More like 2 parts white and 1 part butter Crisco.

Using regular (brown) vanilla also helps.

...do people still say, 'bomb diggity?'
thank yall again for suggesting the americolor ivory.
this was exactly the shade i was looking for!
wish i'd known this years ago!
but so happy to know it now.

All my icing in ivory, I use real butter, and real vanilla