Does it work?

I bought some because I have to use dairy free margarine in icing for my daughter (due to allergies) and the margarine is pretty yellow.

I squirted some in to the buttercream but it didn't seem to make much of a difference.

Just wondering if I need to use a whole lot more to see a difference?

..I sent a PM to Colorboy (the Americolor expert). I am sure he will be able to give us some helpful information regarding your question

You need to use about 1/2 oz per or about two teaspoons # / Depending on the weight of your icing that would be about 2 cups

If you want it more white just add more whitner it is made from a natural mineral, when you want to mask strong colors like yellow you will need to use more.

I would suggest using a tiny bit of violet (I use Americolor) first to balance the yellow then add the white. You won't have to add as much white and the violet trick really works.

Interisting... I will try that myself...Thats what I love about CakeCentral every one is so hands on and I can learn just as much from all of you as I can help

Someone on here taught me the trick so I can't take credit for it. It just takes a tiny bit. I put a little on the end of a toothpick and mix. When the color is pretty good then I add the whitener as kind of a finishing touch to brighten the color.

Amazing! I can't wait to try that!

Thanks!