"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'll make a small batch and give it a try. I have some bachelor's living
across the street, along with some teenage boys at home, so extra cake never
goes to waste around here anyway! I could always also use white margarine
and butter extract/flavoring, maybe...

> "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
> >
> >
>
>