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Lemony Swiss Meringue Buttercream

  • 9servings

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 9 large egg whites

  2. 1 3/4 cups sugar

  3. 2 cups (4 sticks) unsalted butter, cut into small pieces, room temperature

  4. 2 teaspoons pure lemon extract

  5. 5 large egg whites

  6. 1 cup sugar

  7. 1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature

  8. 1 teaspoon pure lemon extract

Instructions Jump to Ingredients ↑

  1. Make the filling and crumb coat: Cook egg whites and sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolved. Transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until mixture is room temperature. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition.

  2. Remove whisk attachment and switch to paddle attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in lemon extract.

  3. Make the frosting: In a clean saucepan and bowl of an electric mixer, repeat process in step 1.

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