Lemon cake is my favorite cake hands down. After that I am an equal opportunity cake lover! Adding an extra bit of lemony goodness to a cake feels just right when making a lip puckering layer cake. That is where my fluffy and delicious lemon buttercream comes in!
Lemon Italian Meringue Buttercream
Prep Time: 20 Minutes
Total Prep Time: 1 Hour
Total Prep Time: 1 Hour
Servings: 4 Cups
Ingredients
1 1/4 Cups Granulated Sugar
2/3 Cups Water
5 Egg Whites2/3 Cups Water
Pinch of Cream of Tartar
2 Cups Unsalted Butter - cubed at room temperature
Zest of 3 Lemons
Yellow Food Coloring (optional)
Directions
1. Pour the granulated sugar and water into a small saucepan and cook over medium high heat until the simple syrup reached 238 degrees (softball stage).
2. Meanwhile, place the egg whites and cream of tartar in the bowl of a stand mixer with the whisk attachment and beat on high until stiff peaks form.
3. With the mixer running, stream in the simple syrup and turn the mixer to high and beat rigorously for about 3-5 minutes, or until the temperature of the mixture comes down.
4. Keeping the mixer on high, add room temperature butter a few cubes at a time until fully incorporated.
4. Keeping the mixer on high, add room temperature butter a few cubes at a time until fully incorporated.
5. Sprinkle in the lemon zest
6. Keep beating the buttercream for an additional 3-5 minutes. (If the buttercream starts to curdle keep whipping it. The more air the frosting gets the smoother and lighter it will be).
7. When the buttercream comes together, add the milk chocolate and mix until smooth, light, and airy. Place in the refrigerator to set for 20 minutes before using.
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