Whole-Egg Lemon Buttercream

Name: Whole-Egg Lemon Buttercream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 servings
Cuisine: American
Ingredients: 6 whole large eggs, room temperature; 1½ cups sugar; ½ teaspoon kosher salt; 3 cups unsalted butter; 1 teaspoon vanilla extract; 6 tablespoons lemon curd

A rich and silky buttercream frosting made with whole eggs, butter, and fresh lemon curd. This luxurious frosting has a perfect balance of sweetness and citrus flavor, ideal for cakes and cupcakes.

24 servings

2 hr 25 min

Published October 4, 2025

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Ingredients

•6 whole large eggs, room temperature
•1½ cups sugar
•½ teaspoon kosher salt
•3 cups unsalted butter
•1 teaspoon vanilla extract
•6 tablespoons lemon curd

Cooking Instructions

1.
Bring 1 cup water to just below a simmer in a medium saucepan over medium-low heat. Using a handheld whisk, combine eggs, sugar, and salt in the bowl of a stand mixer. Place bowl on top of saucepan (it should not touch water) and cook egg mixture, whisking constantly, until lightened in color, thickened slightly, and an instant-read thermometer registers 160°F. Remove from heat and beat with stand mixer fitted with the whisk attachment on medium speed until completely cooled and tripled in volume, about 10 minutes. Add butter, 1-2 Tbsp. at a time, beating well after each addition until fully incorporated. Add vanilla and lemon curd and beat on medium-low speed until just combined.
25 min
2.
Buttercream can be made and refrigerated up to 5 days in advance or frozen up to 1 month. To use refrigerated buttercream, let sit at room temperature until soft, at least 2 hours. Beat with stand mixer fitted with the paddle attachment on medium speed until smooth. If texture is not smooth, beat in a little water, 1 tsp. at a time. To defrost, transfer buttercream from freezer to refrigerator to thaw overnight. Then follow the instructions for using refrigerated buttercream.
120 min

Cooking Instructions

Bring 1 cup water to just below a simmer in a medium saucepan over medium-low heat. Using a handheld whisk, combine eggs, sugar, and salt in the bowl of a stand mixer. Place bowl on top of saucepan (it should not touch water) and cook egg mixture, whisking constantly, until lightened in color, thickened slightly, and an instant-read thermometer registers 160°F. Remove from heat and beat with stand mixer fitted with the whisk attachment on medium speed until completely cooled and tripled in volume, about 10 minutes. Add butter, 1-2 Tbsp. at a time, beating well after each addition until fully incorporated. Add vanilla and lemon curd and beat on medium-low speed until just combined.

25 min

Buttercream can be made and refrigerated up to 5 days in advance or frozen up to 1 month. To use refrigerated buttercream, let sit at room temperature until soft, at least 2 hours. Beat with stand mixer fitted with the paddle attachment on medium speed until smooth. If texture is not smooth, beat in a little water, 1 tsp. at a time. To defrost, transfer buttercream from freezer to refrigerator to thaw overnight. Then follow the instructions for using refrigerated buttercream.

120 min