Best Whole Egg Lemon Buttercream Recipes

LEMON BUTTERCREAM FROSTING

Steps:

• With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes. Taste and add salt as needed. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
• Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing or refrigerating, thaw in the refrigerator, bring to room temperature then beat the frosting for a few seconds so it's creamy again. You may need to add a little milk or heavy cream if it's still too stiff.

EASY BUTTERCREAM 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.

WHOLE-EGG LEMON BUTTERCREAM

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.

WHOLE-EGG MOLASSES BUTTERCREAM

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 molasses 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.