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Key Lime and Lavender Swiss Buttercream
Tangy and delicious with a hint of lavender.
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Calories
Author
Marye Audet-White
Ingredients
1 ¼
cup
sugar
4
large egg whites
½
pound
(2 sticks) of unsalted butter
½
teaspoon
vanilla extract
⅓
cup
key lime juice
2
tbs
lavender buds
Pinch of salt
Instructions
Bring the key lime juice to a
simmer
and add the lavender buds.
Steep for 30 minutes.
Strain the buds out of the juice.
Fill the bottom of a double boiler ⅓ full of water and bring to a
simmer
.
Place egg whites and sugar in the mixer bowl if it is stainless steel, or in the top of the double boiler if it isn't.
Place the bowl over the simmering water and whisk until the sugar dissolves and the egg whites are warm to the touch.
Remove to the mixer and
beat
with the whisk attachment until the mixture doubles in volume and is cool.
Add butter a few tablespoons at a time, whipping constantly.
When all of the butter is incorporated add the key lime and lavender infusion and whip until
well blended
.