Lemon Swiss Meringue Buttercream Recipe by Bianca Mwale
Cooking Instructions 30 mimutes 1 Gather ingredients 2 In a heatproof bowl, whisk egg whites and sugar together. Place over a pot of simmering water and whisk constantly until the sugar dissolves (rub a bit between your fingers and it should feel smooth, not gritty) 3 Take off the heat and whip the mixer on high until stiff, glossy peaks form and the bowl feels cool (this will take roughly about 8-10 minutes) 4 Add the softened butter, a few cubes at a time and continue whipping until it comes together into a silky frosting. P.S.:- it might cuddle or turn runny before it comes together (but keep whipping until it does) 5 Whisk in the lemon juice, zest, and salt until fully incorporated 6 Use frosting right away or keep refrigerated for 3days or frozen for a little over a month 1 Gather ingredients 1 Gather ingredients 2 In a heatproof bowl, whisk egg whites and sugar together. Place over a pot of simmering water and whisk constantly until the sugar dissolves (rub a bit between your fingers and it should feel smooth, not gritty) 2 In a heatproof bowl, whisk egg whites and sugar together. Place over a pot of simmering water and whisk constantly until the sugar dissolves (rub a bit between your fingers and it should feel smooth, not gritty) 3 Take off the heat and whip the mixer on high until stiff, glossy peaks form and the bowl feels cool (this will take roughly about 8-10 minutes) 3 Take off the heat and whip the mixer on high until stiff, glossy peaks form and the bowl feels cool (this will take roughly about 8-10 minutes) 4 Add the softened butter, a few cubes at a time and continue whipping until it comes together into a silky frosting. P.S.:- it might cuddle or turn runny before it comes together (but keep whipping until it does) 4 Add the softened butter, a few cubes at a time and continue whipping until it comes together into a silky frosting. P.S.:- it might cuddle or turn runny before it comes together (but keep whipping until it does) 5 Whisk in the lemon juice, zest, and salt until fully incorporated 5 Whisk in the lemon juice, zest, and salt until fully incorporated 6 Use frosting right away or keep refrigerated for 3days or frozen for a little over a month 6 Use frosting right away or keep refrigerated for 3days or frozen for a little over a month More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Baked Chicken with Bbq sauce Tostones Muffins on Eggs Baked Chicken with Bbq sauce Tostones Muffins on Eggs Lasoda pickle Vegan Tabbouleh Salad with feta cheese Moringa Garlic Popcorn Muffins on Eggs Chicken Cheese Doritos Nachos 🍰 Bread & Butter Pudding 🍰 Cucumber Peanuts Summer Salad - Khaman Kakdi Farali Kachumber Ripe Papaya Summer Salad Yellow Rice with Jalapeños and Tomatoes Boondi Raita Lasoda pickle Vegan Tabbouleh Salad with feta cheese Moringa Garlic Popcorn Muffins on Eggs Chicken Cheese Doritos Nachos 🍰 Bread & Butter Pudding 🍰 Cucumber Peanuts Summer Salad - Khaman Kakdi Farali Kachumber Ripe Papaya Summer Salad Yellow Rice with Jalapeños and Tomatoes Boondi Raita