"Jennifer" <wannabeachef @ comcast.net> wrote in message
...
> 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
>

As they say, 'It ain't gona happen." You can't use yellow ingredients and
produce a pure white product. If it didn't have 12 egg yolks, I would
suggest using clear vanilla (which I think is really artificial vanilla
flavoring) and to look at several brands of butter, choosing the least
yellow. (Don't even think about using the white food coloring sold by
Wilton. It won't masque the yellow color but it will lend an off taste and
thin the buttercream.) But I think the 12 yolks will negate the other
suggestions. I would suggest that you use the buttercream as a filling
between layers and use something else on the exterior of the cake. In my
opinion, nothing beats rolled fondant when you want a pure white cake with a
classy appearance. If the bride won't accept the fact that you can't
produce a pure white buttercream out of yellow egg yolk, I would run, not
walk, away from the job. Hopefully the groom will pick up on the warning as
well!