Swiss Meringue Buttercream for Meyer Lemon Anniversary Cake
Lemony and bright, this Swiss Meringue buttercream is ideal for adding a bit of citrus to any sweet treat, but especially our Meyer Lemon Anniversary Cake.
Martha Stewart Living, January 2006
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Recipe Summary
Ingredients
Directions
Cook's Notes
You will need 15 cups of buttercream to complete Martha's Meyer Lemon Anniversary Cake (14 cups for frosting the cake; one cup for piping around the layers and assembling the toppers). Buttercream can be refrigerated in an airtight container up to 3 days; beat before using.