Jennifer wrote:
>

> 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.


Couldn't you ice the cake with the buttercream, then add a
very thin layer of a very white icing to mask the color?

gloria p