WHOLE-EGG LEMON BUTTERCREAM
Provided by Sam Worley
Categories Dessert Kid-Friendly Lemon Kidney Friendly Vegetarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 cups
Number Of Ingredients 6
Steps:
- Bring 1 cup water to just below a simmer in a medium saucepan over medium-low heat. Using a handheld whisk, combine eggs, sugar, and salt in the bowl of a stand mixer. Place bowl on top of saucepan (it should not touch water) and cook egg mixture, whisking constantly, until lightened in color, thickened slightly, and an instant-read thermometer registers 160°F. Remove from heat and beat with stand mixer fitted with the whisk attachment on medium speed until completely cooled and tripled in volume, about 10 minutes. Add butter, 1-2 Tbsp. at a time, beating well after each addition until fully incorporated. Add vanilla and lemon curd and beat on medium-low speed until just combined.
- Do Ahead
- Buttercream can be made and refrigerated up to 5 days in advance or frozen up to 1 month. To use refrigerated buttercream, let sit at room temperature until soft, at least 2 hours. Beat with stand mixer fitted with the paddle attachment on medium speed until smooth. If texture is not smooth, beat in a little water, 1 tsp. at a time. To defrost, transfer buttercream from freezer to refrigerator to thaw overnight. Then follow the instructions for using refrigerated buttercream.
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Ann-Marie
[email protected]This recipe looks delicious. I'm going to make it this weekend.
Nayomi Kavinda
[email protected]I can't wait to try this recipe.
Mst Setu
[email protected]Thank you for sharing this recipe!
qutub shah
[email protected]This is my new go-to buttercream recipe.
Brendon Sheldon
[email protected]I'll definitely be making this again.
Luis FERNANDO AGUIELRA PINEDA
[email protected]Yum!
Dullar Ala
[email protected]5 stars!
marylou commack
[email protected]Overall, I'm really happy with this lemon buttercream. It's easy to make, it's delicious, and it's perfect for any occasion.
Sanaipei Sanaipei
[email protected]I had a little trouble getting the buttercream to the right consistency. It was a bit too runny at first, but I was able to fix it by adding a little more powdered sugar.
Ma ha
[email protected]This buttercream is a bit too sweet for my taste, but it's still very good. I think I'll try reducing the amount of sugar next time.
Reuben Ogheneyole
[email protected]I was a bit hesitant to try this buttercream because I'm not a big fan of lemon desserts, but I'm so glad I did. It's not too tart or sweet, and it's the perfect complement to a rich chocolate cake.
Minam niazi
[email protected]This buttercream is so versatile. I've used it on cakes, cupcakes, and even cookies. It's always a delicious addition to any dessert.
BDKHSHY AZFAR
[email protected]I love how easy this buttercream is to make. It only takes a few minutes to whip up, and it's always a hit with my friends and family.
Natasha
[email protected]I followed the recipe exactly and the buttercream turned out perfectly. It was the perfect topping for my lemon cupcakes.
md masum lslam
[email protected]This is the best lemon buttercream I've ever had. It's so smooth and creamy, and the lemon flavor is just right.
Hameed Baloch
[email protected]I made this buttercream for my daughter's birthday cake and it was a huge hit! Everyone loved the bright lemon flavor.
Bhatti Saab
[email protected]This lemon buttercream is the perfect balance of tangy and sweet. It's light and fluffy, and it pairs perfectly with my favorite chocolate cake.