Swiss Meringue Buttercream For Meyer Lemon Anniversary Cake Recipes

LEMONY SWISS MERINGUE BUTTERCREAM FROSTING

Lemony Swiss Meringue Buttercream Frosting image

Use this buttercream to frost "Whisk Kid" blogger Kaitlin Flannery's colorful Rainbow Cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes

Yield Makes enough for one 9-inch-round six-layer cake

Number Of Ingredients 8

Ingredients

9 large egg whites
1 3/4 cups sugar
2 cups (4 sticks) unsalted butter, cut into small pieces, room temperature
2 teaspoons pure lemon extract
5 large egg whites
1 cup sugar
1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
1 teaspoon pure lemon extract

Steps:

Make the filling and crumb coat: Cook egg whites and sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolved. Transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until mixture is room temperature. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition.
Remove whisk attachment and switch to paddle attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in lemon extract.
Make the frosting: In a clean saucepan and bowl of an electric mixer, repeat process in step 1.

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