- FOR THE FILLING AND CRUMB COAT
- 9 large egg whites
- 1 3/4 cups sugar
- 2 cups (4 sticks) unsalted butter, cut into small pieces, room temperature
- 2 teaspoons pure lemon extract
- FOR THE FROSTING
- 5 large egg whites
- 1 cup sugar
- 1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
- 1 teaspoon pure lemon extract
Directions
- Make the filling and crumb coat: Cook egg whites and sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolved. Transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until mixture is room temperature. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition.
- Remove whisk attachment and switch to paddle attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in lemon extract.
- Make the frosting: In a clean saucepan and bowl of an electric mixer, repeat process in step 1.
Read more at Marthastewart.com: Lemony Swiss Meringue Buttercream - Martha Stewart Recipes