need a little help please...TIA!!
to me ecru has just a touch more yellow than ivory
whenever i have to make ivory icing, i just use the cheap brown vanilla instead of the expensive clear vanilla. works great. sometimes it's hard to see the ivory color until you hold some white icing next to it.
Man I wish I knew where you can get cheap brown vanilla 
Pure brown vanilla extract is almost the same price as the clear... $17.00 at Sam's club...... (so I figure about the same since you are paying for Wilton name)..... 
I've heard the same thing but the trick is to add the vanilla at the end on the mixing process. I use noraml grocery store vanilla instead of Wiltons all the time and my icing is bright white after thoroughly mixed. Of course I add it at the beginning. So adding it at the end (like when you slow the mixer speed down to get some of the air bubbles out) would be the right time.
I got cheap brown vanilla at Sam's Club, about 6.99 a bottle. Let me tell you, when they say "cheap" they weren't kidding. About the only thing it was good for was making the icing off white!
Theresa 
Thanks everyone!! I will try adding "cheap" vanilla at the end of mixing and see what that does. For some reason, Ivory seems like it has a yellow undertone (to me) and I know someone had stated just the opposite. I think I'll try both and just hold the napkin up to it and compare!
I always thought ecru was more of a beige-tan color in the yellow family. But the more searches I do, the more it shows up as an ivory. Check out the link-maybe it can help you come up with ideas for additives??? Do you think a hint of chocolate will turn the white just enough to appear ivory? How about some french vanilla pudding? That's all I have in my bag of tricks. One more-I have found CHEAP vanilla at dollar stores in the past.
Check out this link http://en.wikipedia.org/wiki/Ecru_%28colour%29
I was trying out a friend's tip this morning and might have came across help in your quest for ecru. She told me to use evaporated milk versus regular milk in any baking recipe calling for milk. I've been trying it with good results, but when I used it with buttercream icing, I noticed the milk was kind of ivory/yellowish and it changed the color of the icing. It may not have been exactly what you're looking for, but it could be a start-or base color to build on. Good Luck in whatever you end up using.
Quote by @%username% on %date%
%body%