"Jennifer" wannabeachef @ comcast.net wrote in message
...

"Vox Humana" 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


As they say, 'It ain't gona happen." You can't use yellow ingredients
and
produce a pure white product. If it didn't have 12 egg yolks, I would
suggest using clear vanilla (which I think is really artificial vanilla
flavoring) and to look at several brands of butter, choosing the least
yellow. (Don't even think about using the white food coloring sold by
Wilton. It won't masque the yellow color but it will lend an off taste
and
thin the buttercream.) But I think the 12 yolks will negate the other
suggestions. I would suggest that you use the buttercream as a filling
between layers and use something else on the exterior of the cake. In my
opinion, nothing beats rolled fondant when you want a pure white cake
with
a
classy appearance. If the bride won't accept the fact that you can't
produce a pure white buttercream out of yellow egg yolk, I would run,
not
walk, away from the job. Hopefully the groom will pick up on the
warning
as
well!
Nobody ever said anything about "having" to have the white frosting, I
just
really wanted to try to get it white. (although I do have a cake to do in
October where the bride's mother is worried about the frosting not being
absolutely bright white, and she absolutely LOVES the flavor of my french
buttercream). This cake is for a teacher who my daughter and son both had
in her first two years of teaching, and I really like her, and I just
really
wanted to make her cake something she'd really love. I have a lot of my
own
say in what goes on with the cake, so it's not that big of a deal. I've
done a lot of fondant, but never really found a recipe with a flavor that
I
liked. They always tasted icky to me. The cake she chose for me to make
is
actually a fondant cake, but we decided to do it in buttercream instead.
If
I can get a really good fondant recipe, I'll talk to her about that,
instead.
Thanks!

I wouldn't expect rolled fondant to taste luscious. Most people just peel
it off and eat the cake. In fact, most people are so horrified about fat
and carbs that they scrape away any type of frosting. As for the use of the
word "having," it isn't one that I used.

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

Exactly, I went to cake decorating classes for a while, and it was mainly
the so called butter cream, really it was Fluffo, looked nice but the taste,
yuck.
But then some people really don't know the difference, if it looks good they
think it must taste good, huuuuuh. qahtan

Alan wrote in message
...
Well, ya know, eggs and butter ARE yellow.

If someone wants the real thing -- and loves the taste -- then she
should understand that it won't be white.

If you want to make it with Crisco instead of butter, and no eggs, she
might like the way it looks, but maybe not the way it tastes!

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

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

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 . . . "

"Eric Jorgensen" wrote in message
news:20040627181557.50e0e601@wafer...
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 . . . "

Lol! Cute!

Thanks to both...both are good ideas. I just have to get an airbrush
thingie!!!

Jenn. W.

On Sun, 27 Jun 2004, 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?

gloria p

I was going to go out on a limb and ask about tinting with a tiny amount
of blue food coloring, but I like Gloria's suggestion better!

Dave

Okay, Jennifer - I attempted your recipe and I ended up with soup! Seriously -
it looks like cake batter... Maybe it's just because I'm a novice at any type
of frosting (I'm more of a cookie-girl!! haha) So any hints/tips!??!?

Thanks!

sherry

That happened to me once, when I tried to cut it by a fourth. Normally,
though, I don't have a problem. I guess I couldn't tell you much more
without knowing exactly what you did. I generally make a huge batch,
also... did you attempt to cut it down? Or, did you try putting it in the
fridge for a while, then whipping it again when it was cold?

"Vogel Sher" wrote in message
...
Okay, Jennifer - I attempted your recipe and I ended up with soup!
Seriously -
it looks like cake batter... Maybe it's just because I'm a novice at any
type
of frosting (I'm more of a cookie-girl!! haha) So any hints/tips!??!?

Thanks!

sherry

HI!
I tried cuttting it in half... Does that not work with this recipe?
I tried putting it in the fridge overnight - it's still pretty runny (although
it TASTES wonderful! LOL )

Can you share your recipe? Is it an impolite request?

Françoise.


Vox Humana wrote:

I make my own rolled fondant. It is pretty easy as long as you want white.
I really envy bakeries that have sheeters to quickly roll the fondant into
uniform sheets. I can be tricky to apply to large cakes. I find it much
easier and quicker on small cakes as compared to buttercream. Rolled
fondant is so elegant that it looks best, in my opinion, with a minimum of
adornment.

FRENCH BUTTER CREAM

4 Eggs or 225ml whites
200 g Sugar
200g Shortening
300g Unsalted Butter

1. Whisk the eggs and sugar until light and creamy. Remove from mixer and
reserve.
2. Cream the butter until smooth with no lumps remaining. Add the
shortening and continue to cream until light and creamy.
3. With the mixer still running, add the eggs and sugar mixture a little at
a time. Add it just as fast as it can be absorbed by the fat. (you may not
need it all).
4. Beat in flavouring (if any). If the icing is too soft, refrigerate it
until it is firm enough to spread.

Hints:
Scrape down the sides of the mixing bowl often during mixing for a more
complete distribution of all ingredients.

Personally, I prefer to use rolled fondant, but it is a whole other look,
and can be a royal pain. Little room for error, and if your cake is not
white, then you will need to make a buttercream to mask your cake in any
event.

"Puester" wrote in message
...
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

FRENCH BUTTER CREAM

4 Eggs or 225ml whites
200 g Sugar
200g Shortening
300g Unsalted Butter

1. Whisk the eggs and sugar until light and creamy. Remove from mixer and
reserve.
2. Cream the butter until smooth with no lumps remaining. Add the
shortening and continue to cream until light and creamy.
3. With the mixer still running, add the eggs and sugar mixture a little at
a time. Add it just as fast as it can be absorbed by the fat. (you may not
need it all).
4. Beat in flavouring (if any). If the icing is too soft, refrigerate it
until it is firm enough to spread.

Hints:
Scrape down the sides of the mixing bowl often during mixing for a more
complete distribution of all ingredients.

Personally, I prefer to use rolled fondant, but it is a whole other look,
and can be a royal pain. Little room for error, and if your cake is not
white, then you will need to make a buttercream to mask your cake in any
event.

"Puester" wrote in message
...
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

Thanks!

"Charles Baker" wrote in message
news
FRENCH BUTTER CREAM

4 Eggs or 225ml whites
200 g Sugar
200g Shortening
300g Unsalted Butter

1. Whisk the eggs and sugar until light and creamy. Remove from mixer and
reserve.
2. Cream the butter until smooth with no lumps remaining. Add the
shortening and continue to cream until light and creamy.
3. With the mixer still running, add the eggs and sugar mixture a little
at
a time. Add it just as fast as it can be absorbed by the fat. (you may
not
need it all).
4. Beat in flavouring (if any). If the icing is too soft, refrigerate it
until it is firm enough to spread.

Hints:
Scrape down the sides of the mixing bowl often during mixing for a more
complete distribution of all ingredients.

Personally, I prefer to use rolled fondant, but it is a whole other look,
and can be a royal pain. Little room for error, and if your cake is not
white, then you will need to make a buttercream to mask your cake in any
event.

"Puester" wrote in message
...
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