"James Dominguez" > wrote in message
...
> 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...
>
>
> James

Have you thought about using just egg whites, perhaps the yolks are adding
too much color.

However some may call this Italian Buttercrem

Chef Blair