Hi! Haven't been here in ages...computer problems, vacation, kids, etc...

Anyway, got this awesome French buttercream recipe I always use for my
birthday and whatever cakes and everyone loves it. In fact, it has gotten
me some wedding cake orders! My problem is, the buttercream has a yellow
tinge to it, and I really need it to be white. This is a really creamy,
buttery tasting icing. I need to keep the flavor, the bride doesn't want
any other flavoring added. Here's the basic recipe...

1 lb 8 oz (680 g) sugar
1/2 cup (120 ml) water
12 egg yolks (1 cup/240 ml)
2 lbs (910 g) unsalted butter, room temp
2 tsp (10 ml) vanilla extract

Dissolve sugar in water in a saucepan, stirring. Reduce heat and boil until
sugar syrup reaches 240* F (115* C).
Whip egg yolds until light and fluffy. Lower speed on mixer, carefully pour
hot syrup into egg yolks in steady stream between side of bowl and whip.
Whip at high speed until mixture is cool and light in texture.
Turn to low speed and gradually add the soft butter, only as fast as it can
be absorbed. Mix in vanilla.

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.