lemon curd swiss meringue buttercream
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
 
Ingredients
  • 7 egg whites
  • 1¼ cup (198 g) sugar, superfine if you have it
  • 3 sticks (1½ cup) unsalted butter, cool but not cold and cut into cubes
  • 2 tsp vanilla extract
  • ¼ tsp lemon extract
  • zest from ½ a large lemon
  • ⅓ c lemon curd (recipe above)
  • pinch of salt
Instructions
  1. Wipe the metal bowl of an electric stand mixer, whisk attachment and a whisk with vinegar or lemon juice and a paper towel to remove any trace of grease.
  2. Prepare a double boiler by filling a saucepan with 1 inch of water and bringing to a boil, then reduce to a simmer. Place a metal mixing bowl over the pot of simmering water (bowl should fit snugly but should not touch the water) and add the egg whites and sugar. Stir constantly with a whisk until the temperature reaches 140 degrees on a candy thermometer or until all the sugar has dissolved, the egg whites are hot and the mixture is foamy. Remove from heat.
  3. Beat egg whites and sugar on high speed until the bottom of the bowl is completely neutral, about 10 minutes. Switch to the paddle attachment and turn mixer on low speed.
  4. Begin slowly adding the butter pieces and mix until the texture is smooth. If the buttercream curdles, keep mixing, it'll come back together.
  5. Add the vanilla extract, lemon extract, lemon zest, and lemon curd and mix well. Taste, add a pinch of salt, and taste again. If you like a stronger lemon flavor, add ¼ tsp more lemon extract, tasting after each addition until the desired flavor is achieved.
  6. You can store buttercream in the fridge in an airtight container for 3 days, or in the freezer for up to 6 weeks.
Recipe by oh honey bakes at https://ohhoneybakes.com/lemon-butter-cake/