Lemon Elderflower Buttercream Frosting Recipe
A light and citrusy buttercream
Servings: 8 servings (for an 8" cake)
Calories: 416kcal
Ingredients
- 1 cup granulated sugar
- 4 large egg whites
- 3 sticks unsalted butter, room temp
- 1/4 cup fresh squeezed lemon juice
- 1 tsp lemon extract
- 1 tbsp elderflower liqueur
Instructions
- Add the sugar and the egg whites into a heatproof mixing bowl.
- Fit the bowl over a pan of simmering water.
- Whisk constantly until the mixture is hot, sugar is dissolved and the egg whites are a little frothy. About 4 minutes. It should look like a shiny marshmallow cream.
- With the whisk attachment, transfer to a mixing bowl and beat eggs on medium speed until cooled and thicker for about 5 minutes.
- Switch to the paddle attachment and add in one stick of room temperature butter at a time, beating until smooth.
- On medium speed, add in the lemon juice and elderflower liqueur.
- If the buttercream curdles or separates, just keep beating until it comes back together. You should end up with a shiny, smooth and absolutely delicious buttercream frosting!
Nutrition
Serving: 0g | Calories: 416kcal | Carbohydrates: 26g | Protein: 2g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 91mg | Sodium: 29mg | Potassium: 42mg | Sugar: 25g | Vitamin A: 1060IU | Vitamin C: 3mg | Calcium: 10mg