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