I tried making IMBC and I love it! However, because of the butter that goes into it, it's not white at all. I used clear vanilla but the batch was still pretty tinted. Any ideas? I've heard of organic butter that's not yellow but I can't find any of that stuff around here. Would mixing it longer make it more white? I've heard of that with powdered sugar/butter based BCs. TIA!

whip your butter

Mike

Do I whip the butter first and then add it in portions to the whipped egg white/sugar mixture?

yeah

If I want to lighten my IMBC a bit i sometimes add a good squirt of wilton's white-white colouring

i actually just add pats of cool butter to my egg white mixture..never have beaten the butter first. i use the whimsical bake house recipe. it is really delicious... any recipe. that i have used.. just says... to use the cool pats of butter... end up with smooth imbc or smbc.

I just tell people I don't make bright white icing. Sorry, real vanilla is not white, real butter isn't white either. Off white is still pretty darn white, and a lot more palatable. It's never been an issue.

yeh you would have to add an awful lot of that white-white stuff to make it close to pure white and if you did it may cause the icing to go funny, i dunno. I just add enough of it to make it go off white and leave it at that, it's hard with butter buttercreams to go pure white