Lemon Drop Swiss Buttercream
- 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
- Method
- Combine the crushed candies, granulated sugar, egg whites and water in a metal bowl
- Heat the mixture over a pan of simmering water, whisking frequently to dissolve the sugar and
- candy
- The egg white mixture should register around 160*F when measured on a candy thermometer
- Pour the egg white mixture into the bowl of your stand mixer, fitted with the whip attachment
- Whip the meringue on medium high speed until it forms medium/stiff peaks and is cool to the
- touch, 15-20 minutes
- Add half of the softened butter and whip to combine
- Add the remaining butter, lemon juice and vanilla and whip until smooth and fluffy
- Scrape the bowl and whip and give the buttercream one final mix
- Yields 2.5 pounds of buttercream
Recipe by Baking With Dan at https://www.bakingwithdan.com/strawberry-lemon-drop-cake/
3.5.3229