Best Whole Egg Lemon Buttercream Recipes

EASY BUTTERCREAM FROSTING

Easy Buttercream Frosting image

Delicious, rich and easy buttercream frosting recipe that anyone can make. This is not a crusting buttercream. It is meringue based so it has a slight shine and chills nicely in the fridge. Takes 10 minutes to make and is fool-proof! Light, fluffy and not too sweet.

Provided by Elizabeth Marek

Categories Dessert

Time 10m

Number Of Ingredients 6

Ingredients

24 oz unsalted butter
24 oz powdered sugar (sifted if not from a bag)
2 tsp vanilla extract
1/2 tsp salt
6 oz pasteurized egg whites (room temperature)
1 TINY drop purple food coloring ((optional) for whiter frosting)

Steps:

Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 1 minute to dissolve the powdered sugar
Add in your salt and vanilla extract
Add in your butter in chunks and whip with the whisk attachment to combine. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping.
If your buttercream looks curdled, remove about 1/3 cup of buttercream and melt it in the microwave for 10-15 seconds until JUST barely melted. Pour it back into the whipping buttercream to bring it all together.
(Optional) Add your drop of purple food coloring. Whip on high with the whisk attachment for 8-10 minutes until it's very white, light and shiny. Taste the buttercream, if it tastes like sweet ice cream then it's ready!
Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn't required but if you want really creamy frosting, you don't want to skip it.

Nutrition Facts : ServingSize 2 oz, Calories 849 kcal, Carbohydrate 75 g, Protein 2 g, Fat 61 g, SaturatedFat 38 g, Cholesterol 162 mg, Sodium 240 mg, Sugar 74 g

WHOLE-EGG LEMON BUTTERCREAM

Whole-Egg Lemon Buttercream image

Provided by Sam Worley

Categories Dessert Kid-Friendly Lemon Kidney Friendly Vegetarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 6 cups

Number Of Ingredients 6

Ingredients

6 large eggs, room temperature
1 1/2 cups sugar
1/2 teaspoon kosher salt
3 cups (6 sticks) unsalted butter, room temperature and very soft
1 teaspoon vanilla extract
6 tablespoons lemon curd

Steps:

Bring 1 cup water to just below a simmer in a medium saucepan over medium-low heat. Using a handheld whisk, combine eggs, sugar, and salt in the bowl of a stand mixer. Place bowl on top of saucepan (it should not touch water) and cook egg mixture, whisking constantly, until lightened in color, thickened slightly, and an instant-read thermometer registers 160°F. Remove from heat and beat with stand mixer fitted with the whisk attachment on medium speed until completely cooled and tripled in volume, about 10 minutes. Add butter, 1-2 Tbsp. at a time, beating well after each addition until fully incorporated. Add vanilla and lemon curd and beat on medium-low speed until just combined.
Do Ahead
Buttercream can be made and refrigerated up to 5 days in advance or frozen up to 1 month. To use refrigerated buttercream, let sit at room temperature until soft, at least 2 hours. Beat with stand mixer fitted with the paddle attachment on medium speed until smooth. If texture is not smooth, beat in a little water, 1 tsp. at a time. To defrost, transfer buttercream from freezer to refrigerator to thaw overnight. Then follow the instructions for using refrigerated buttercream.