Jennifer wrote:
> 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.
>
>
Jennifer,
I didn't have time to read through all the other responses.. but I
was wondering if you had tried Wilton's White White Icing Color... It's
worked for me in the past... Here is a link to the product on their
website:
http://www.wilton.com/store/site/pro...338024A0B6A5A5


James