Classic Lemon Buttercream Frosting
about 4 cups frosting
- 6 egg yolks
- 1 cup plus 2 tablespoons C&H® Granulated Sugar
- 1/4 cup water
- 1/4 cup lemon juice, freshly squeezed
- 2 cups (4 sticks) unsalted butter, softened
- 1/2 teaspoon lemon extract
In a large mixing bowl, beat the egg yolks until light in color and tripled in volume, about 7 minutes.
In a small saucepan, combine sugar, water and lemon juice. Cook over medium heat, stirring constantly until the sugar dissolves, about 2 minutes. Increase heat to medium-high and bring the mixture to a boil. Continue to boil, without stirring, until mixture reaches soft-ball stage (238°F on a candy thermometer).
Remove pan from the heat and pour a small amount of sugar syrup over the egg yolks. Beat on high speed and continue to add sugar syrup. Continue beating for about 5 minutes or until mixture has cooled.
Lower the speed and begin adding the butter, a tablespoon at a time. Add the lemon extract and continue beating until spreading consistency.
This ultimate buttercream is so buttery and creamy, use only the freshest butter, and please, no substitutes.