Classic Lemon Buttercream Frosting

Classic Lemon Buttercream Frosting

Fluffy buttercream and fresh squeezed lemon make for a sunny, sugary topping to any treat.

YIELDS

about 4 cups frosting

INGREDIENTS

  • 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

INSTRUCTIONS

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.

QUICK TIP

This ultimate buttercream is so buttery and creamy, use only the freshest butter, —and please, —no substitutes.