mary berry lemon buttercream

lemon buttercream

Basic ingredients for lemon buttercream

• 3/4 cup sugar granulated
• 2 Tbsp lemon Juice
• 3 tbsp +7 tsp 4 EA egg whites
• 1/8 teaspoon salt fine, if possible
• 3/4 lb butter unsalted

How to make lemon buttercream

• First of all, Bring water to a large boil in a saucepan. Remember to Make sure the bowl is not touching the water.
• Combine sugar, 2 teaspoons lemon juice, salt, and egg whites in a stand mixer bowl. Now If you have the cream of tartar, add a little.
• Mix everything by hand and place the bowl in the saucepan of simmering water.
• Continue stirring until the mixture has reached room temperature and the sugar is completely dissolved.
• Use the whisk attachment to beat the whites until stiff peaks form, approximately 10-15 minutes.
• Begin adding the soft butter one at a time. Let each addition blend before adding more.
• Continue to mix. Continue to whisk. The mixture will appear curdled and deflated before it is reassembled and becomes smooth and spreadable.
• Slowly drizzle in any flavorings, such as vanilla extract, juice, or puree.
• You can use the icing immediately or refrigerate it and then use it after beating.

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