Lemon Swiss Meringue Buttercream

Name: Lemon Swiss Meringue Buttercream
Yield: Yields 5 cups
Cuisine: British
Ingredients: 6 eggwhites; 300 g brown sugar; 340 g butter (or white margarine), cubed and softened; 3 Tbsp fresh lemon juice; Zest of 1 lemon; Pinch salt

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I had fun making this luxurious, silky buttercream; but I definitely labored for it. If you have got a stand mixer, I highly recommend using it to ease up the work (trust me, your arms will thank you). I was aiming for a natural ivory-toned frosting, so instead of white sugar, I used brown sugar. It took a bit longer to dissolve, but the deeper flavor and warm color made it totally worth it.

This recipe makes enough to generously frost 12–18 cupcakes or cover two 8-inch cake layers. I’ll be using it on mini pumpkin loaves for a community yard sale this Saturday. I will be making at least 10 loaves and fingers crossed it’s enough!

Free tip: While you can use white margarine in a pinch, I find that butter whips up more volume and gives a richer, creamier finish. #CA2025

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Free tip: While you can use white margarine in a pinch, I find that butter whips up more volume and gives a richer, creamier finish. #CA2025

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Ingredients

30 mimutes

Yields 5 cups

6eggwhites
300 gbrown sugar
340 gbutter (or white margarine), cubed and softened
3 Tbspfresh lemon juice
Zest of 1 lemon
Pinchsalt

Saved

Steps

30 mimutes

1

Gather ingredients
2

In a heatproof bowl, whisk egg whites and sugar together. Place over a pot of simmering water and whisk constantly until the sugar dissolves (rub a bit between your fingers and it should feel smooth, not gritty)
3

Take off the heat and whip the mixer on high until stiff, glossy peaks form and the bowl feels cool (this will take roughly about 8-10 minutes)
4

Add the softened butter, a few cubes at a time and continue whipping until it comes together into a silky frosting. P.S.:- it might cuddle or turn runny before it comes together (but keep whipping until it does)
5

Whisk in the lemon juice, zest, and salt until fully incorporated
6

Use frosting right away or keep refrigerated for 3days or frozen for a little over a month