Lemon Buttercream

By cprzybyl

Use this tart buttercream for our Lemon-Blackberry Cake.

Ingredients

• 1/2 cup(s) (about 3 large eggs) egg whites
• 1 cup(s) granulated sugar
• 1 pound(s) unsalted butter, cut into 1/2-inch pieces
• 1 tablespoon(s) finely grated lemon zest
• 1 tablespoon(s) fresh lemon juice

Details

Servings 3
Adapted from delish.com

Preparation

Step 1

Make the frosting: In a large stainless-steel bowl placed over a pot filled with 1 inch of simmering water, place the egg whites and sugar. Use a whisk to beat the mixture until it is very hot to the touch (about 160 degrees F). Remove from heat and, using a mixer set on high speed, immediately begin whipping the mixture until it is cool, thick, and glossy and has tripled in volume -- about 5 minutes. Reduce mixer speed to medium and add the butter -- about a quarter cup at a time -- allowing 5 to 10 seconds in between each addition. Add the lemon zest and lemon juice and continue to beat until smooth and fluffy.