"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
>
> 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.
>
>
Could you use egg whites in place of the yolks? You could make white butter
out of cream. And like Vox said, clear vanilla.
~Peggy