On Sun, 27 Jun 2004 23:51:45 GMT
Puester > wrote:

> 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?


Be easier to airbrush it in white.

Better yet, take the bride aside, and say, "Really now, you, and
white, at this wedding? I've been to parties with you . . . "