Colouring swiss meringue buttercream

Try using a very pale butter, like Lurpak, for minimum amount of yellow. Then you can add some arctic white or similar (a very strong white gel colour of some sort) to whiten it even more if you need to before you add your blue. The original beating of it will make it very pale to start with.

A touch of violet (and I mean a touch – like the end of a toothpick) gel paste will counteract the yellow. It sounds strange but it worked for me. Add it and mix well before adding any blue until you get it white. Make a small batch to test just to be sure. The only other option is to use solite instead of butter.

Yes, a titch of violet combats yellow. If you, look at a colour chart you will see it opposite. Too much and it is the weirdest colour ever!

I’ve heard that it doesn’t take colour as well as american buttercream and doesn’t change that much overnight either. I use fondant more than bc for covering but I have a wedding cake that I am using Sharon Zambitos buttercream on the outside to take a dark navy blue colour but using smbc in the inside for the filling.

If you do go the violet route, be very, very careful. I tried that and my bc ended up a grotty beige colour lol! Obviously over did it

Thank you all for the advice! I used lurpak and tinted with a little purple and it seemed to work well enough for me ☺️

That photo was taken at night so the lighting doesn’t actually show the whitened icing very well – here’s the finished cake

Pretty…glad your icing colour worked out