Lemon Swiss Buttercream Recipe
Last week we did the lemon genoise, and this week we're showing you the lemon Swiss buttercream that we're using for the icing! We're not as cool as Claire Saffitz as Bon Appetit, but this is our own little baking academy! Next week we'll be assembling the cake with raspberry jam and raspberry mousse in between the layers.
This recipe has a lot of tolerance for mistreatment. We did a couple of things wrong, or at least not exactly as described in the recipe, and it still came out fantastic. Before it comes together it will look very loose in the mixer, but just keep whipping and it will come together. We put it in the fridge when it was done, and when we took it out, we let it get back to room temperature, gave it a quick whip again, and it was perfect for icing the cake.
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