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Lemon Buttercream cannelle et vanille Recipe

Ingredients

How to make it

  • Mix the egg whites and the sugar and place them over a double boiler while you whisk them together. The sugar will start to dissolve and the egg whites will start to turn white and fluffy. Continue whisking until the egg whites feel hot to the touch.
  • Transfer the bowl to the electric mixer and whip in high speed until light and fluffy and the bottom of the bowl doesn't feel hot anymore. About 3-5 minutes.
  • Start adding the softened butter by the tablespoon. Keep adding more butter as it is incorporated into the meringue. Once all the butter has been added, add the lemon juice and the lemon oil. It might look as if the buttercream has separated. Don't worry, keep whipping it because it will come together. Reserve until ready to use.

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hopscotch CA

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