Is there an ideal way to get a really great 'ivory' colored buttercream?
Perhaps mixing just a touch of Americolor chocolate brown into regular white buttercream?
Wilton icing color 'ivory' seems to lean too much towards light orange/peach & is not the color I was hoping for and wondered if anyone has a die hard way to get a true ivory. I don't ordinarily have any problem mixing & arriving @ colors that fit the need, but this one has always had me stumped. Brown color seems to give a 'muddy' look to it. ??? Just skip the wilton altogether? 
A touch of Americolor Ivory or Gold gel will do ya.
I keep both brands because there is not too much overlap.
All my icing in ivory, I use real butter, and real vanilla ![]()
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