Jennifer, A cake or any thing for that matter is only as good as what goes
in it.
To me margarine, is a definite no no.
And as for making white butter out of cream, during the process of making
cream into butter it naturally goes yellow, it's in the richness of the
cream not an added colour. qahtan


"Jennifer" <wannabeachef @ comcast.net> wrote in message
...
>
I could always also use white margarine
> and butter extract/flavoring, maybe...
~~~~~~~~~~~~~~~~~~>
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

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