Lemon Swiss Meringue Buttercream Whipped for Cakes

For Lemon Swiss Meringue Buttercream Whipped for Cakes, the counter starts with egg whites, granulated sugar, and kosher salt. Portion it for 16 servings.

Count on 30 minutes of prep, 10 minutes of cooking, about 40 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 5 egg whites
• 1 ¼ cups granulated sugar
• ¼ teaspoon kosher salt
• 2 cups unsalted butter cool but pliable
• 1 cup lemon curd prepared or store-bought

How the cooking goes

1. Warm 1 inch of water in a saucepan until gently simmering. Place a heatproof mixer bowl over the pot, ensuring the water does not touch the bowl.
2. Beat egg whites, sugar, and salt in the bowl. Heat, whisking constantly, until the mixture reaches 120–130°F, the sugar is fully dissolved, and the mixture feels warm, about 8–10 minutes.
3. Move the bowl to a electric mixer fitted with the whisk attachment. Whip on high speed until stiff peaks form and the bowl is no longer hot to the touch, about 6–8 minutes.
4. Switch to the paddle attachment. Add the butter all at once then mix on medium speed until fully emulsified and smooth, about 3–5 minutes.
5. Switch back to the whisk attachment. Add the lemon curd and whip until light, fluffy, and evenly incorporated, about 1–2 minutes.
6. Use immediately or store for later use.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Lemon desserts, open Lemon Blondies after Supper and Lemon Whipped Cream after Supper.