Whole-Egg Lemon Buttercream
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
28
Spice
61
Sweetness
58
Sourness
34
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
6 large
Egg (room temperature)1.5 cups
Sugar1 tsp
Kosher Salt1 tsp
Vanilla Extract6 tbsps
Lemon CurdDirections:
1
Bring 1 cup water to just below a simmer in a medium saucepan over medium-low heat
2
Using a handheld whisk, combine eggs, sugar, and salt in the bowl of a stand mixer
3
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
4
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
5
Add butter, 1–2 Tbsp
6
At a time, beating well after each addition until fully incorporated
7
Add vanilla and lemon curd and beat on medium-low speed until just combined
8
Bring 1 cup water to just below a simmer in a medium saucepan over medium-low heat
9
Using a handheld whisk, combine eggs, sugar, and salt in the bowl of a stand mixer
10
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
11
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
12
Add butter, 1–2 Tbsp
13
At a time, beating well after each addition until fully incorporated
14
Add vanilla and lemon curd and beat on medium-low speed until just combined
15
Do Ahead Buttercream can be made and refrigerated up to 5 days in advance or frozen up to 1 month
16
To use refrigerated buttercream, let sit at room temperature until soft, at least 2 hours
17
Beat with stand mixer fitted with the paddle attachment on medium speed until smooth
18
If texture is not smooth, beat in a little water, 1 tsp
19
At a time
20
To defrost, transfer buttercream from freezer to refrigerator to thaw overnight
21
Then follow the instructions for using refrigerated buttercream
22
Buttercream can be made and refrigerated up to 5 days in advance or frozen up to 1 month
23
To use refrigerated buttercream, let sit at room temperature until soft, at least 2 hours
24
Beat with stand mixer fitted with the paddle attachment on medium speed until smooth
25
If texture is not smooth, beat in a little water, 1 tsp
26
At a time
27
To defrost, transfer buttercream from freezer to refrigerator to thaw overnight
28
Then follow the instructions for using refrigerated buttercream