Recipe: Lemon Swiss Meringue Buttercream

 I already have a recipe up for lemon American buttercream, but I prefer Swiss meringue buttercream. I decided it was time for a Swiss meringue buttercream version.

Lemon Swiss Meringue Buttercream:
7 eggs, separated
zest of 1 lemon
juice of 3-4 lemons (about 3/4 cup or 180mL)
3/4 cup (150g) sugar
1/4 cup (65g) cold butter
1 1/2 cups (300g) sugar
2 cups (500g) butter
1/2 tsp salt

You're going to need two heat-proof bowls for this recipe. I have two metal bowls.
In one, add the egg yolks, 3/4 cup sugar, lemon zest to it.
Juice your lemons, straining them to make sure there are no seeds, and add it to the bowl.
Whisk everything together.
Heat mixture over a double boiler, stirring frequently, until color begins to lighten.
Add cold butter and stir until butter is completely melted.
Set aside and allow to cool completely. Lemon curd will thicken as it cools.
Then, in the second metal bowl, whisk egg whites and sugar together.
Heat over a double boiler, stirring frequently, until no more grains of sugar can be felt and mixture feels warm to the touch.
Beat until meringue reaches stiff peaks and is room temperature.
It should look white and glossy and gorgeous at this point.
Add butter a tablespoon at a time, beating between each addition, until all the butter is incorporated.
Once the butter has been added, beat until mixture comes to buttercream consistency.
It will eventually thicken and look kind of like this.
As long as the lemon curd is completely cool, add it to the buttercream and fold together.
This buttercream is absolutely delicious. The lemon flavor really comes through, but is so much more stable in buttercream form.
It's absolutely delicious.

Watch us make this delicious buttercream on our YouTube channel here:
Schaut zu wie wir diese leckere Buttercreme auf unserem YouTube Kanal machen hier:


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