I am a newbie and I need the wisdom of the wonderful cake experts on CC. Swiss buttercream is my love, my passion. I have converted almost everyone to whom I have introduced this wonderful frosting too. My problem now is that sometimes I need this to be white. I have tried adding white coloring and it did not help much. I was hesitant to add too much coloring because I did not want to spoil the taste or consistency. Any advice? I have tried googling this and have not come up with anything concrete.
I have seen pictures on here with very white looking SMBC. I don;t know if it was mostly the lighting in the pictures. Advice please. Thanks.