True, though myself I like the tradiditional wedding cake, with the rolled
icing rather than the the royal , when I was married it was all royal icing.
One doesn't even have to make the rolled icing any more just buy it and
roll it, can be tricky to apply though. or so I found.
qahtan.




"Vox Humana" > wrote in message
.. .
>
> "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.
>
>