Teach Soap

Hi everyone.
I know this question has been asked and answered before, but having a little dilema. Wanting to make cup cake soap as realistic as possible- thus most F/O that are bakery scented contain vanillin. I don't mind about the "cake" part turning brown, but I would like to keep the "frosting" white.
Now, do I not add F/O to the icing? If so, does the vanillin migrate/bleed to the frosting, eventually turning it brown over time? Or, should I invest in colour stabilizer specifically for CP soap?
Any help/tips would be great.

I like to make my frosting flavored - think chocolate, strawberry, lemon, etc. That way you don't have to worry about the vanilla discoloring and you get to have a wide variety of "flavors".

Yeah, I normally do this too. But I have a client whom wants "wedding cake" scented soap to give away to her bridal party, and I thought about how to get the best results for white icing.

The problem with stablilizer is that it only works for a little while, it will turn darker eventually. I do have some soap that I made 2 months ago that I used vanilla stabilizer in, and it is holding off the browning very well at this point, but I am fully expecting it to turn slowly over time. If I wanted to make sure the soap to remained white, I would not add f.o. or use a complimentary f.o. (like lemon suggested above) that I know wouldn't discolor. I haven't experienced vanillin bleeding into other layers yet, but maybe I have just been lucky.

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Thanks to both Ariagirl and soapcakes. Your input and advice helped my dilema.