"This is a natural result of its namesake ingredient: Butter is yellow, so a frosting with a lot of butter in it (a Tasting Table recipe for vanilla buttercream frosting uses an entire cup) is going to turn out yellow. While the vibrant color is great in certain circumstances, sometimes you really want the taste of buttercream without the yellow coloring. Luckily, you can turn buttercream white with just a bit of food coloring."
"While it may seem counterintuitive at first, you can make the yellow color of buttercream turn white by adding an even bolder color: purple. This is because yellow and purple are on opposite ends of the color spectrum, and combining them in the right amounts neutralizes both shades, leaving you with a clean white color. The process is very simple: Just add a couple drops of purple liquid gel food coloring to the buttercream, then mix it in thoroughly."
"If you do accidentally use too much purple dye, don't fret. You can whip up some more buttercream and mix the two together, letting the natural yellow of the second batch neutralize the overly purple result of the first. You might end up with a lot of extra frosting, but when making decadent cakes, it's better to have too much than not enough. You can also incorporate other tasty ingredients that are naturally white, such as marshmallow fluff."
Buttercream often appears slightly yellow because butter is naturally yellow and many recipes use a large amount of butter. Purple and yellow are complementary colors, so a small amount of purple food coloring neutralizes the yellow, producing a clean white buttercream. Use liquid gel purple dye sparingly—one to two tiny drops—and mix thoroughly by hand or with a stand mixer to avoid gray or purple tones. If too much purple is added, combine with a fresh, yellow-tinted batch to rebalance color. Adding white ingredients like marshmallow fluff can also lighten color and improve texture.
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