Advertisement
Lemon Buttercream
Preparation info
- Makes about
6 cups
- Difficulty
Easy
Appears in
By Anna Olson
Published 2011
Although this wedding cake is covered with a fondant icing, the buttercream layer underneath is essential both for flavour and to create flat sides and tops to the cake layers.
Ingredients
1½ cups 375 mL 6 2¼ <
Method
- Whisk the sugar and egg whites together in a metal bowl. Place the bowl over a pot of simmering water and whisk by hand until the sugar has dissolved and the mixture is hot, about 3 minutes. Remove from the heat.
- Switch to electric beaters (or a stand mixer) and whip the whites until they have cooled to room temperature (they will more than double in volume), a