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Lime Buttercream adapted from Sky High Irresistible Triple Layer Cakes

Course Dessert
Cuisine American
Keyword buttercream, cupcakes, frosting, lime
Prep Time 40 minutes
Servings 24 cupcakes
Author Heather


  • 4 egg whites
  • 1 cup sugar
  • 1/3 cup lime juice 3-4 limes
  • 3 sticks butter at room temperature
  • zest from 2 limes


  • In a medium sized heavy saucepan, heat up the sugar and lime juice and stir to dissolve the sugar.     
  •  Bring to a boil and cook until the syrup reaches 238 degrees Fahrenheit (soft ball stage). 
  • Set up stand mixer with the egg whites and lime zest in the bowl and the whip attachment. Turn the mixer on low and beat the eggs until they are frothy.
  • Slowly add the syrup. 
  • Continue beating on medium high speed until the egg whites have whipped up and the bowl is cool to the touch. 
  •  Slowly add the butter, one tablespoon at a time. 
  • Continue beating, the mixture will look lumpy and broken for quite awhile. Keep beating, eventually it will become a smooth buttercream.


If you add the butter before the bowl is cool, the buttercream will be very soft so be sure to wait until the bowl is cool.