Like Peggy say's you could change the yolks to whites, and make Italian
buttercream, off hand I don't have the recipe but it is very similar, hot
syrup, cool, add butter, I have used it a lot, but you will still get a
very pale cream colour from the butter. qahtan


"Peggy" > wrote in message
...
>
> "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
>
>