because the butter has a slight tint to it, it will tend to be off white since that is the main ingredient.
DISCLAIMER 
..... i have not tried this myself, but i have heard time and time again here, that on the color wheel, lavender is the opposite of yellow and so if you add the tiniest drop of lavender color, it should cancel out the yellow. if you decide to try it, please come back and let me know how it went.....
yeah, the sugar sounded overcooked if it was gold. however, unless the sugar tasted burnt...it may add a nice carmalized brown sugary flavor to it. unless you NEED white white icing, i'd leave it. it actually sounds like it would taste good carmelized, i dont like it plain. i love to add flavorings, coffee, chocolate, amaretto etc....i cant wait to try orange oil and lemon curd imbc....
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