For that Filling and Crumb Coat
- 9 large egg-whites
- 1 3/4 cups sugar
- 2 cups (4 sticks) unsalted butter, reduce small pieces, 70 degrees
- 2 teaspoons pure lemon extract
For that Frosting
- 5 large egg-whites
- 1 cup sugar
- 1 cup (2 sticks) unsalted butter, reduce small pieces, 70 degrees
- 1 teaspoon pure lemon extract
Directions
Result in the filling and crumb coat: Prepare egg-whites and sugar in a tiny saucepan over medium heat, whisking constantly until sugar is totally dissolved. Transfer towards the bowl of the electric mixer fitted using the whisk attachment mix on high-speed until mixture is 70 degrees. Using the mixer on medium-low, add butter, one piece at any given time, mixing well after each addition.
Remove whisk attachment and change to paddle attachment. Increase speed to high and beat until buttercream all comes together, about a few minutes beat in lemon extract.
Result in the frosting: Inside a clean saucepan and bowl of the electric mixer, repeat process in step one.