"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!

"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.