"qahtan" > wrote in message
. ..
> 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
>

I think the texture of the two products is quite different. It's not like
you would be exchanging the egg white for the yolks and using the same
recipe. You are simply making a different type of frosting. I like both.
And as you say, the buttercream made by beating butter into Italian meringue
will not be pure white.