Whole-Egg Lemon Buttercream
"This rich buttercream is lightened and brightened with the addition of lemon curd. The recipe yields enough buttercream to ice a 3-layer 9-inch round cake. For cupcakes, halve the recipe...."
INGREDIENTS
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6 large eggs, room temperature
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1 1/2 cups sugar
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1/2 teaspoon kosher salt
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3 cups (6 sticks) unsalted butter, room temperature and very soft
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1 teaspoon vanilla extract
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6 tablespoons lemon curd
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