Thanks!

"Charles Baker" > wrote in message
news
> FRENCH BUTTER CREAM
>
> 4 Eggs or 225ml whites
> 200 g Sugar
> 200g Shortening
> 300g Unsalted Butter
>
> 1. Whisk the eggs and sugar until light and creamy. Remove from mixer and
> reserve.
> 2. Cream the butter until smooth with no lumps remaining. Add the
> shortening and continue to cream until light and creamy.
> 3. With the mixer still running, add the eggs and sugar mixture a little
at
> a time. Add it just as fast as it can be absorbed by the fat. (you may
not
> need it all).
> 4. Beat in flavouring (if any). If the icing is too soft, refrigerate it
> until it is firm enough to spread.
>
> Hints:
> Scrape down the sides of the mixing bowl often during mixing for a more
> complete distribution of all ingredients.
>
> Personally, I prefer to use rolled fondant, but it is a whole other look,
> and can be a royal pain. Little room for error, and if your cake is not
> white, then you will need to make a buttercream to mask your cake in any
> event.
>
> "Puester" > wrote in message
> ...
> > Jennifer wrote:
> > >
> >
> > > This is one of those recipes that you can't leave alone...everyone in
> the
> > > house is always at it with a spoon like pudding or something! But,
like
> I
> > > said, because of the egg yolks and butter, it comes out yellowish.
Any
> > > suggestions? Or, does anyone have a really great French buttercream
> they
> > > wouldn't mind sharing? (I have a regular buttercream that I use,
> also...but
> > > I really like the French) Thanks for any help. I know I can always
> count
> > > on someone here for a great alternative to what I've been using, or
some
> > > wonderful advice!
> > >
> > > Jenn. W.
> >
> >
> > Couldn't you ice the cake with the buttercream, then add a
> > very thin layer of a very white icing to mask the color?
> >
> > gloria p
>
>