Lemon Buttercream Frosting

Perfect topping for a Southern Buttermilk Pound Cake.....




Lemon Buttercream

• 1 cup sugar
• ¼ cup water
• 2 eggs
• 3 sticks (12 ounces) unsalted butter, at room temperature
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp finely grated lemon zest (my addition)

In a small saucepan, combine the sugar and water. Bring to the boil over a medium heat, stirring to dissolve the sugar. Continue to boil without stirring, occasionally washing down the sides of the pan with a wet pastry brush until the syrup reaches the soft-ball stage, 238 (I take it off the heat at 235) degrees F on a candy thermometer. Immediately remove from the heat.

In a large mixer bowl with an electric mixer on medium speed, beat the eggs briefly. Slowly add the hot syrup in a thin stream, pouring it down the sides of the bowl; be careful to avoid hitting the beaters or the syrup may splatter. When all the syrup has been added, raise the speed to medium-high and beat until the mixture is very fluffy and cooled to body temperature. This can take 15-20 minutes.

Reduce the mixer speed to medium-low and gradually add the softened butter 2 to 3 tablespoons at a time, beating well between additions. As you’re adding the last few tablespoons of butter, the frosting will appear to break, then suddenly come together like whipped butter.
Beat in the lemon juice and zest (if using), and the frosting is ready to use.