I also use mostly butter and don't have a problem with the "off white" too much because I usually flavor my "standard" BC with almond and creme bouquet. I also use cream or half/half.

cakebaker 1957 wrote:
"Just a question, is this Crisco everyone is using or is it Sweetex or Alpine, "


I've tried both Crisco and high ratio. I loved the feeling of high ratio in the mouth, but because of it's unavailability in my area and expense of having it delivered, I only use Crisco. I've never had a problem w/ my icing or a complaint. ...Allthough I admit that the high ratio is superior.