Lemon Swiss Buttercream Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining creaminess.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice can add a different citrus flavor, while vinegar is more cost-effective.

lemon zest

🥗Healthier: orange zest

💰Cheaper: no zest

Orange zest provides a different flavor profile.

Zest the whole lemon to get all the zest off.

Juice the lemon, using all the juice for the recipe.

In a mixing bowl, add the sugar and a tiny bit of salt, then add the lemon juice.

Separate the eggs, using only the whites.

Over a double boiler, whisk together the egg whites, sugar, and salt until it becomes a thick frothy mixture.

Once it reaches the right temperature, transfer to a stand mixer and whisk until cool to room temperature.

Gradually add the butter in small pieces while mixing until fully incorporated, even if it melts a bit.

Add the lemon zest and mix until combined, scraping down the sides as needed.

Continue whisking until the mixture reaches stiff peaks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens