BEST Lemon Frosting I’ve Ever Had - Not grainy, very stiff & perfectly citrusy!

Today, I’m sharing how to make the best lemon frosting I’ve ever made - It is very fluffy and stiff, not overly sweet, and perfectly citrusy. And the texture is not grainy and incredibly smooth. I’d love you to try it for your next baking project, and let me know how you enjoyed it 💕
📖 Printable Recipe + Written Steps
https://pastryliving.com/lemon-buttercream-frosting/

📌 The ingredients to make lemon frosting🔥
[Lemon Curd] *** Double the recipe if you want extra curd for your dessert.
• Whole egg: 1 large egg
• Egg yolk: 1 (Save the egg white for Swiss meringue.)
• Granulated sugar: 1.7 oz | 50 g (1/4 US cup)
• Lemon zest: from 1/2 lemon
• Lemon juice: 2.1 oz | 60 g (4 Tbsp or 1/4 US cup)
• Unsalted butter: 1 oz | 28 g (2 Tbsp)
[Swiss Meringue Buttercream]
• Egg white: 2.4 oz | 67 g (from about 2 large eggs)
• Granulated sugar: 3.5 oz | 100 g (1/2 US cup)
• Unsalted butter: 8 oz | 226 g (2 US sticks)
• Salt: A pinch

** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **

📌 Other lemony recipes:
Lemon Pound Cake
https://youtu.be/c7FTD_LINVE
Lemon Madeleines
https://youtu.be/kYyAbhZxxhs

📌 Other frosting recipes:
Swiss Buttercream
https://youtu.be/iuZPdAtR-Es
Italian Buttercream
https://youtu.be/9SqAfls-e2A
French Buttercream
https://youtu.be/rneWzj8B_TE
American Buttercream
https://youtu.be/Q6eZoGq2CDM
Cream cheese frosting
https://youtu.be/cO0aJP3_QIw

📌 The macaron recipe:
https://youtu.be/jN6fnRmpDfo

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#lemonfrosting #lemonbuttercream

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