Given a typical recipe for frosting (preferably cream cheese), what can be done to make it fluffy and shiny -- even in a chilled state?
I've noticed that my cream cheese frosting tends to do this if I put it in the refrigerator. I'm wondering if there is a technique (e.g. beat in a lot of air in it) or ingredient (e.g. corn syrup/glucose???) that would help.
Also, how can I make mine super white? The frosting I make is a bit yellowish -- probably due to the cream cheese already having some color. The vanilla also probably adds to the color.