Lemon, Lime, Orange, Grapefruit Swiss Meringue Buttercream
(from Eprusse’s recipe box)
Source: I love desserts
Categories: Frosting
Ingredients
- 4 large egg whites
- 1 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cream of tartar
- 2 cups (4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
- 3 TBSP either lemon, lime, orange, grapefruit juice
- Zest of 1 lemon, lime, orange, grapefruit
Directions
-
In the top of a double boiler set over simmering water, whisk together the egg whites, sugar, salt, and cream of tartar. Continue whisking until the mixture becomes too hot to touch comfortably, 7 to 10 minutes.
-
Transfer the mixture to the bowl of an electric mixer fitted with a whisk attachment. Beat on, medium-high speed until the egg whites hold a stiff peak, about 8 minutes. Add the-butter, one or two pieces at a time, beating after each addition until incorporated. Add Zest and fruit juice.