Lemon Drop Swiss Buttercream
Dan: 
 
Ingredients
  • 12 ounces finely crushed sour lemon hard candies
  • 4 ounces granulated white sugar
  • 8 ounces egg whites
  • 2 tablespoons water
  • 16 ounces unsalted butter, softened
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
Instructions
  1. Method
  2. Combine the crushed candies, granulated sugar, egg whites and water in a metal bowl
  3. Heat the mixture over a pan of simmering water, whisking frequently to dissolve the sugar and
  4. candy
  5. The egg white mixture should register around 160*F when measured on a candy thermometer
  6. Pour the egg white mixture into the bowl of your stand mixer, fitted with the whip attachment
  7. Whip the meringue on medium high speed until it forms medium/stiff peaks and is cool to the
  8. touch, 15-20 minutes
  9. Add half of the softened butter and whip to combine
  10. Add the remaining butter, lemon juice and vanilla and whip until smooth and fluffy
  11. Scrape the bowl and whip and give the buttercream one final mix
  12. Yields 2.5 pounds of buttercream
Recipe by Baking With Dan at https://www.bakingwithdan.com/strawberry-lemon-drop-cake/