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Lemon Swiss Meringue Buttercream Recipe

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This Lemon Swiss Meringue Buttercream is a smooth, creamy frosting combining the lightness of Swiss meringue with the bright, tangy flavor of homemade lemon curd. It is perfect for cake and cupcake decoration, offering a luscious balance of sweetness and citrus zest.

Ingredients

Lemon Curd

  • 1/2 to 3/4 cup Lemon Curd (homemade or store-bought)

Buttercream

  • 5 large egg whites (150 grams)
  • 1 1/4 cups granulated sugar (250 grams)
  • 1/4 teaspoon kosher salt
  • 30 tablespoons unsalted butter (424 grams), room temperature (65-68°F)
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare Lemon Curd: Use homemade lemon curd or store-bought. If made the same day, chill it for at least 2 hours before use.
  2. Set up Double Boiler: Half fill a 3-quart or 4-quart saucepan with water and bring to a simmer over high heat, then reduce to medium. This will be used to gently heat the egg mixture.
  3. Prepare Mixing Bowl: Ensure the mixing bowl is spotless and completely dry, as any yolk contamination or moisture will prevent the egg whites from whipping properly.
  4. Heat Egg Whites Mixture: Combine egg whites, sugar, and kosher salt in the mixing bowl. Place over the simmering water without touching the water. Whisk constantly by hand until the mixture reaches 170°F.
  5. Whip Meringue: Immediately transfer the bowl to a stand mixer fitted with the whisk attachment. Whip at medium-high speed until the meringue cools to 80-85°F and forms stiff, glossy peaks.
  6. Add Butter: With the mixer on medium speed, add the room-temperature butter in 1-2 tablespoon increments. The mixture will curdle midway—this is normal. Continue adding butter until the buttercream is smooth, creamy, and resembles thick whipped cream. You may not need all the butter.
  7. Incorporate Lemon Curd and Vanilla: Scrape down the bowl. Add 1/2 to 3/4 cup lemon curd and 1 teaspoon vanilla extract, mixing on medium speed just until incorporated and the buttercream is a light yellow color.
  8. Use or Store: Use immediately to frost cakes or cupcakes. For storage, keep at room temperature up to 2 days, refrigerate airtight up to 2 weeks, or freeze airtight up to 2 months. To re-use refrigerated or frozen buttercream, bring to room temperature and beat until smooth.

Notes

  • Ensure no yolk contaminates the egg whites or the meringue will not whip properly.
  • Butter should be at room temperature (65-68°F) for easiest incorporation.
  • Buttercream may look curdled halfway through adding butter; keep mixing to achieve a smooth texture.
  • Use fresh or homemade lemon curd for the best flavor.
  • Buttercream can be stored refrigerated or frozen and restored by re-beating.
  • Serve frosting at room temperature for best texture and taste.

Find it online: https://marthatasty.com/lemon-swiss-meringue-buttercream-recipe/