Lemon Swiss Meringue Buttercream (Faux Method)
This faux lemon Swiss meringue buttercream is smooth, creamy, and lightly tangy thanks to real lemon curd. It’s made with pasteurized egg whites and powdered sugar, which skips the double-boiler step of classic Swiss meringue buttercream while still giving you a stable, bakery-quality frosting for cakes and cupcakes.
Equipment
- 1 5-quart stand mixer with the whisk and paddle attachments
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Ingredients
- 113 grams pasteurized egg whites cold
- 450 grams powdered sugar
- 453 grams salted butter room temperature
- 1 teaspoon vanilla extract
- 112 grams lemon curd homemade or store-bought
Instructions
- Add the pasteurized egg whites and powdered sugar to the bowl of a stand mixer fitted with the whisk attachment. Mix on low speed for about 30 seconds, just until the sugar is moistened so there’s no risk of it flying out of the bowl.113 grams pasteurized egg whites, 450 grams powdered sugar
- Increase the mixer speed to medium-high and whip for 8-10 minutes, until the mixture becomes thick, bright white, and glossy. The meringue should hold its shape when you lift the whisk, with soft peaks that gently bend at the tips. It does not need to be completely stiff to work. As long as it falls off the whisk in slow, thick ribbons, it's good to go.
- Reduce the mixer speed to low and begin adding the softened salted butter, one tablespoon at a time. Allow each addition to fully blend in before adding the next. This step takes about 8-10 minutes total. The buttercream may look loose or curdled along the way; keep mixing and it will smooth out.453 grams salted butter
- Once all the butter is incorporated, stop the mixer and switch to the paddle attachment. Add the vanilla extract and lemon curd, then mix on medium-low speed until the buttercream is silky smooth and most of the air bubbles are knocked out.1 teaspoon vanilla extract, 112 grams lemon curd
- Transfer the frosting to a piping bag and use to decorate cakes, cupcakes, or cookies!
Notes
- Storage: Store the buttercream in an airtight container in the refrigerator for up to 1 week. Let it come fully to room temperature before using, then re-mix until smooth.
- Make ahead: This buttercream can be made several days in advance. After chilling, rewhip briefly with the paddle attachment to restore its silky texture.
- Freezing: The buttercream freezes well for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and re-mix until smooth before using.
- Flavor adjustments: Add more lemon curd gradually to taste, but avoid adding too much at once or the buttercream might get thin and soupy.
Nutrition
Serving: 1cupCalories: 1361.7kcalCarbohydrates: 129.9gProtein: 4.8gFat: 94.4gSaturated Fat: 59.9gPolyunsaturated Fat: 3.4gMonounsaturated Fat: 23.8gTrans Fat: 3.8gCholesterol: 243.5mgSodium: 869.8mgPotassium: 30.9mgFiber: 0.1gSugar: 127gVitamin A: 3075.8IUCalcium: 28.4mgIron: 0.5mg
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