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
Iryn Kyomugisha
[email protected]Can't wait to try this recipe!
Sodick Romeo
[email protected]Thanks for sharing this recipe!
G U J J A R gaming
[email protected]I would definitely recommend this recipe to others.
a deeper shade of brown
[email protected]Overall, this is a great recipe for lemon buttercream. It's easy to make and the flavor is delicious.
Land Briajy
[email protected]This buttercream is a bit too lemony for my taste, but I can see how others would enjoy it.
Kibirige Emmanuel
[email protected]I had some trouble getting the buttercream to the right consistency, but overall it turned out great.
salah hsan1980
[email protected]This buttercream is a bit too sweet for my taste, but it's still very good.
Segid Bayu
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of lemon desserts, but I'm so glad I did! This buttercream is amazing.
Milan chepang
[email protected]This buttercream is so smooth and creamy. It's the perfect addition to any cake or cupcake.
Huwa 508
[email protected]I love the tangy flavor of this buttercream. It's perfect for summer desserts.
Ian Donald
[email protected]This buttercream is delicious! I used it to frost a lemon cake and it was the perfect complement.
Abdl Isa
[email protected]I've tried many lemon buttercream recipes, but this one is by far the best. It's so easy to make and the flavor is amazing.
Evalise Jankowski
[email protected]This lemon buttercream was a hit at my last party! Everyone raved about how light and fluffy it was, and the lemon flavor was perfectly balanced.