Limoncello Buttercream


  •     1 cup sugar
  •     4 large egg whites
  •     3 sticks (1 1/2 cups) unsalted butter, room temperature
  •     1/4 cup limoncello
  •     1 to 2 teaspoons lemon extract


Step 1: Combine the sugar and egg whites in a medium heatproof bowl and place over a pan of simmering water.

Step 2: Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny, about 3 minutes.

Step 3: Remove mixture from heat and pour into a stand mixer bowl. Whisk on medium speed for about 5 minutes until the mixture has cooled and stiff peaks have formed.

Step 4: Switch to the paddle attachment and with the speed on low, add the butter a few pieces at a time, beating until smooth.

Step 5: When all the butter has been added, beat the buttercream on medium-high speed for about 6-10 minutes until it is very thick and smooth. Add in the limoncello and beat until combined. Add in the lemon extract. Place a piece of plastic wrap against the surface until you are ready to use it to prevent it from drying out.

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