French Buttercream Recipe Help!!!

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.

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?

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:

FRENCH BUTTER CREAM

1. Whisk the eggs and sugar until light and creamy. Remove from mixer and reserve.

1. Cream the butter until smooth with no lumps remaining. Add the shortening and continue to cream until light and creamy.
2. 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).
3. 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.

Pers> >

Thanks!

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

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:

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

My problem is, the buttercream has a yellow

Something else you could use is uncolored butter. Butter is naturally whitish in color. They just add color because consumers think it looks better. Restaraunt supply wharehouses should carry it.

Gordon in SW Indiana.