I need my Buttercream to be white, but it's coming out kinda creamy yellow. I assume this is becasue I am using butter. What do I do????

use shortening?

You can use all shortening or you can use the White White Icing Color by Wilton.

I've heard that you can add a tiny touch of lavendar color to the icing and it will whiten it.

Karema

are you adding vanilla?

Use just a toothpick tip of purple food coloring and it will cancel out the white.

Like Karema said, add a dot or 2 of violet gel/paste color. Based on color theory, the violet will cancel out the yellow and you get a nice white buttercream.

I do this all the time with all butter and real vanilla buttercreams, as well as half butter/half shortening. Works like a charm.

Now, I've never "overdone" the violet, but my suspicion is that if you did, adding a tiny bit of yellow should bring it back to white. In order to have to find out if I'm right, just add the violet one dot at a time.

HTH
Rae

To get white butter cream frosting I always use clear everything. I use almond flavoring in my frosting (which is clear anyway), but Wilton does make clear vanilla and clear butter flavoring to get the butter taste. HTH

You can use the clear flavors as pp said, but to me the taste is artificial. I ad the lavender as suggested or bright white by Wilton-both work. JMO

I also use all butter and I've used lavender before but it gives you a dirty white. Wilton's white white works quite well.

I do use a dot at a time and it works in a pinch, but you can't compare that "white" to the white you get by using White White.

White margarine

Generally found at cake decorating stores or Gordon Food Service stores.

You can use Witon's white (which is basically a bleach for frosting!). I bought it at JoAnn's. Also, maybe make another batch using all shortening instead of butter and make sure that you are using clear vanilla or almond!