30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Lemon Poppy Seed Frosting
Lemon Poppy Seed Frosting
Lemon Poppy Seed Frosting
⏱1h
👥About 3 cups
🔥250 cal
Medium
🍽️French
A sophisticated lemon poppy seed frosting featuring the floral notes of Meyer lemons, a touch of fleur de sel, and a Swiss meringue buttercream base for unparalleled smoothness.
A sophisticated lemon poppy seed frosting featuring the floral notes of Meyer lemons, a touch of fleur de sel, and a Swiss meringue buttercream base for unparalleled smoothness.
Prepare the Swiss Meringue Base: Combine Egg Whites and Granulated Sugar in a heatproof bowl set over a simmering pot of water (double boiler). Whisk constantly until sugar is dissolved and mixture is warm to the touch (about 160°F/71°C).
Remove from heat and beat with an electric mixer on high speed until stiff, glossy peaks form and the bowl is cool to the touch.
Gradually add the Swiss Meringue Base Butter, a few cubes at a time, beating until fully incorporated and the buttercream is smooth and silky.
In a small bowl, combine the Lemon Meyer Lemon Juice, Meyer Lemon Zest, and Vanilla Bean Paste.
Add the Lemon mixture to the buttercream and beat until well combined.
Gently fold in the Poppy Seeds and Fleur de Sel until evenly distributed.
Chill for 30 minutes before using for optimal consistency.
Ingredients
3
457 gEgg Whites
1 cup200 gGranulated Sugar
1 cup226 gUnsalted Butter-softened, cut into cubes
1/4 cup60 mLMeyer Lemon Juice-freshly squeezed
2 tbsp15 mLMeyer Lemon Zest
3 tbsp21 gPoppy Seeds
1 tsp5 mLVanilla Bean Paste
1/4 tsp1.25 mLFleur de Sel
Equipment
Heatproof bowl
Saucepan
Electric mixer
Whisk
Small bowl
Zester
Measuring cups and spoons
Instructions
Prepare the Swiss Meringue Base: Combine Egg Whites and Granulated Sugar in a heatproof bowl set over a simmering pot of water (double boiler). Whisk constantly until sugar is dissolved and mixture is warm to the touch (about 160°F/71°C).
Remove from heat and beat with an electric mixer on high speed until stiff, glossy peaks form and the bowl is cool to the touch.
Gradually add the Swiss Meringue Base Butter, a few cubes at a time, beating until fully incorporated and the buttercream is smooth and silky.
In a small bowl, combine the Lemon Meyer Lemon Juice, Meyer Lemon Zest, and Vanilla Bean Paste.
Add the Lemon mixture to the buttercream and beat until well combined.
Gently fold in the Poppy Seeds and Fleur de Sel until evenly distributed.
Chill for 30 minutes before using for optimal consistency.
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