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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ann-Marie
ann-marie@gmail.comThis recipe looks delicious. I'm going to make it this weekend.
Nayomi Kavinda
kavinda-nayomi@hotmail.frI can't wait to try this recipe.
Mst Setu
msts49@yahoo.comThank you for sharing this recipe!
qutub shah
s.qutub@hotmail.comThis is my new go-to buttercream recipe.
Brendon Sheldon
s.brendon85@hotmail.comI'll definitely be making this again.
Luis FERNANDO AGUIELRA PINEDA
p-l37@gmail.comYum!
Dullar Ala
d.a59@gmail.com5 stars!
marylou commack
c.m@gmail.comOverall, 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
sanaipei.s35@aol.comI 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
ha_ma98@yahoo.comThis 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
ogheneyole@gmail.comI 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
minam-n@gmail.comThis 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
azfar-b11@yahoo.comI 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
natasha76@aol.comI followed the recipe exactly and the buttercream turned out perfectly. It was the perfect topping for my lemon cupcakes.
md masum lslam
lm46@hotmail.frThis is the best lemon buttercream I've ever had. It's so smooth and creamy, and the lemon flavor is just right.
Hameed Baloch
balochhameed@hotmail.comI made this buttercream for my daughter's birthday cake and it was a huge hit! Everyone loved the bright lemon flavor.
Bhatti Saab
saabbhatti@yahoo.comThis lemon buttercream is the perfect balance of tangy and sweet. It's light and fluffy, and it pairs perfectly with my favorite chocolate cake.