I use granulated honey (i.e., sucanat with honey) that I've powdered in a spice grinder, instead of powdered sugar. The taste is fine (and even more nuanced) but it makes white frosting a near-impossibility as it turns out a faint yellow. Is there anything I can add to "cancel" the yellow and turn it white? I read a while back that a tiny bit of blue food coloring added to the "egg white" version of Royal Frosting would turn it from grayish to brilliant white. Is there an equivalent trick here?

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