Ingredients

Method

This is a safe Buttercream to make as it doesn’t have egg whites to cook but it is pretty sweet so I have added some lemon and rosemary to offset the sweetness. First macerate the rosemary in the juice of half a lemon for at least 6 hours. Once the flavours have been instilled in your lemon juice strain it as you don’t want any bits of rosemary in your Buttercream. Place your softened butter in your mixing bowl and whip it until it’s light and fluffy. Add your powdered sugar a little at a time and whip it until all the powdered sugar is dissolved. Scrape the sides of the bowl and beat again. Add your lemon juice a tablespoon at a time. It is important not to put too much lemon juice into your Buttercream or it will curdle and separate so just add enough until you are happy with the flavour.