This rich buttercream is lightened and brightened with the addition of lemon curd. The recipe yields enough buttercream to ice a 3-layer 9-inch round cake. For cupcakes, halve the recipe.
Recipe information
Total Time
25 minutes
Yield
Makes 6 cups
Ingredients
Preparation
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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
53 Lemon Desserts to Brighten Your Day
Pucker up for these lemony sweets.100 Recipes We Wouldn't Attempt Without a Stand Mixer
Were there meringues before stand mixers? Sure. But they weren't half as much fun to make.5 Ways to Turn a Store-Bought Angel Food Cake Into a Stunning Dessert
Let's give this angel a makeover.The Recipe That Will Have You Mastering Buttercream
Home cooks tend to avoid complicated European buttercreams, and their cakes suffer accordingly. But that stops nows, with this recipe for a buttercream that's just as velvety as the rest—just a lot less fussy.
