Lemony Swiss Meringue Buttercream

(with a bit leftover)

 Indigents : 

•             8 egg whites

•             320g caster sugar

•             360g unsalted butter, softened

•             1.5 tsp lemon extract

Steps

 

 

Swiss Meringue Buttercream with a hint of lemon (with some surplus)

 

• 320g caster sugar

• 360g softened unsalted butter

• 1.5 tsp lemon extract

 

Actions

 

1. Set a mixing bowl over a pot of simmering water and add the sugar and egg whites. Beat constantly with a hand whisk until all of the sugar has dissolved. To the touch, the egg whites should feel heated. Take off the heat.

2. Place mixing bowl in electric stand mixer and beat with whisk attachment on high speed until meringue is glossy and thick.

 

Once at room temperature, let it cool.

3. Reduce the speed to medium and slowly incorporate the cubes of softened butter. Continue mixing until the meringue has the consistency of silky buttercream. Pay close attention since the texture may change rapidly, even if it may feel like it will take some time.

 

4. Blend thoroughly after adding the lemon extract.

5. To build the cake, spread the buttercream evenly over one layer of cake that has been placed on a tray or serving dish. Continue doing this until the cake is completely stacked with layers.

 

6. Crumb-coat the top and sides of the cake, and then refrigerate for 30 minutes.

 

7. Cover the cake with frosting and decorate as you like.

8. Cool the cake to set the icing. Allow it to settle at room temperature for a minimum of one hour before serving.