Yours is probably due to the butter you use. I've found Challenge butter and the Great Value brand (Wal-Mart) to be the lightest yellow I can get where I am, so use those most often. Many bakeries buy their frosting in large tubs and it doesn't contain any butter at all. The higher-end bakeries that make their own buttercream will many times start by whipping cream until it becomes butter before starting their buttercream. Wilton makes a whitening agent you can add to buttercream to get it whiter (I've never tried it).
Hope this answer helps.
Yes most of the time...in really white icing the butter is replaced by hi-ratio shortening and then what ever flavor you want.
i use challenge butter, i found it to be the lightest in butter. never tried the walmart brand(thanks for the tip) :).........To get bright white you need to make an all shortening buttercream. I have tried the whitening agent by wilton, don't waste your money it doesn't work and if you put like half the bottle in it might whiten it a bit but then it taste like crap :(
Yes--an all shortening buttercream will be white especially if you use the clear vanilla and/or extracts.
I have also heard the if you use a 1/2 butter -- 1/2 shortening recipe make sure you beat the heck out of the butter or butter/shortening --a good 8 or more minutes. Some people add a drp or two of violet coloring also