I love the taste of Italian Meringue Buttercream, but hate the yellowish color. I read on here that you can add a dab of violet to yellowish icing to whiten it up - has anyone tried this with an IMBC or SMBC (in other words - a non-powdered sugar based icing)?

Also, I think I read somewhere that there was a brand of white butter out there - does anyone know what brand, and possibly where I can find it?

Thanks a million!!!

you can sometimes get butter that has no colouring at places like natural food/health food stores...but get ready for the $$$ increase. My local store carries nearly white, unsalted butter at about $8.00 per pound! YIKES!!

I thought it was a touch of blue but I could be wrong will try to find where I read that.

Thanks for the info!

Antonia, what do you use? Your cakes never look yuckie yellow!

I use the regular store-bought unsalted butter, but I've found that the local brand "Gay Lea" seems to be the palest. Not white though!

Thank you so much!