How can I make white SMBC? I have a request for SMBC on a wedding cake in April. I have ‘tested’ several SMBC recipes; but none of them are white enough. I don’t have a problem with the color because of the amazing taste of it; but my bride wants her cake to be white rather than ivory or cream. I’ve researched and have decided that it’s the amount of color added to the butter in production that gives the icing the hue. Can’t find a ‘non-colored’ butter here locally. I’m thinking that my only option is to add Wilton’s White White Icing Color; but not tried it out yet. Any ideas or suggestions?