I am making butter-cream with shortening and butter and want it to be whiter. Will the Americolor white do the trick?

I've been wondering the same thing about the Americolor white, but I've heard that you can find butter at a health food store without the added yellow color. It's supposed to help you keep a white color.

I tried a lot of ways to get my "real butter" and shortening butter cream whiter and using the white colorants was one of them. Yes, it will work but you have to add a lot of it. What works best of all is whipping the butter and shortening for about 8 minutes or so until it becomes almost white and then finish making the butter cream. When it is completely made add the barest smidgen of violet to the butter cream and whip it again. Let it sit over night and lo and behold it will be almost perfectly white.