Actual Strawberry Buttercream Frosting | Cookies and Cups

What Makes This Strawberry Frosting Recipe So Particular

• Fluffy meringue as the bottom. Swiss meringue buttercream is completely different from American buttercream frosting as a result of it’s created from whipped egg whites. It’s much less candy, with a wealthy, buttery taste balanced by the sweet-tart strawberries.
• Actual strawberry taste. In contrast to many store-bought frostings, this do-it-yourself strawberry frosting has no synthetic flavors or colours. Simply recent puréed strawberries, that’s it!
• Clean and steady. One of many issues I like most about Swiss meringue buttercream is how properly it holds its form, even at room temperature. This strawberry frosting is nice for piping and adorning desserts for particular events.

Frosting Components

Collect the components under to make this straightforward strawberry frosting. You’ll discover the printable record within the recipe card together with the total quantities and recipe particulars.

• Strawberries – Rinsed, hulled, and chopped. You can also make this frosting with recent or frozen strawberries. If you happen to use frozen, be certain that to thaw them first.
• Egg Whites – Separate the egg whites from the yolks when the eggs are chilly from the fridge.
• Sugar – Granulated sugar dissolves easily and yields probably the most constant outcomes on this recipe.
• Butter – Delivered to room temperature. Reduce the butter into tablespoon-sized cubes and canopy it with plastic wrap to assist it soften shortly.

Can I Use Frozen Strawberries?

Sure. If you happen to don’t have recent strawberries obtainable the place you’re, or in the event that they’re out of season, this frosting seems nice with frozen berries. We’re mixing them anyway! Remember to thaw frozen strawberries fully and drain any extra liquid earlier than you purée them.

What About Freeze-Dried Strawberries?

One other various is freeze-dried strawberries (to not be confused with dehydrated strawberries, that are more durable and chewier). Freeze-dried strawberries turn into a powder when blended, however they’ll rehydrate within the frosting. You might want much less powdered sugar on this case.

How one can Make Strawberry Swiss Meringue Buttercream

If you happen to don’t really feel like whipping egg whites to make meringue, you’ll be able to add your strawberries to classic buttercream, too. Fold them in on the finish, the identical as you’ll with this recipe. In any other case, observe these steps to make completely pipeable Swiss meringue frosting bursting with strawberries. Scroll to the recipe card for the printable instructions.

• Puree the strawberries. Start by blitzing the strawberries within the blender to make a {smooth} purée. Attempt to not depart any massive chunks, particularly in the event you’ll be piping your frosting (massive items can clog the piping tip!).
• Dissolve the sugar within the egg whites. Add the egg whites and sugar to a heatproof bowl set over a double boiler. Whisk continually till the sugar totally dissolves into the nice and cozy combination. If you happen to rub slightly little bit of the combination between your fingers, it ought to really feel {smooth} and never grainy.

• Whip the egg whites. Begin sluggish and beat the nice and cozy egg whites, progressively whisking quicker till stiff peaks begin to kind. After 8-10 minutes, the whites ought to look fluffed and shiny, and the bowl ought to really feel cool to the contact. Watch out to not overwhip.

• Add the butter. Now, utilizing the paddle attachment, add the cubed butter, 3 tablespoons at a time. As you add the butter, you could discover that your shiny meringue begins to look a bit curdled. Don’t fear! That’s regular, and it ought to {smooth} out because the frosting comes collectively. Hold including the butter, slightly at a time, mixing in between till it’s totally mixed.
• Add the strawberries. Lastly, combine within the puréed strawberries, and provides the frosting a ultimate stir by hand so it’s silky-smooth.

Suggestions for Good Buttercream

• Wipe down your instruments with vinegar. This may sound odd, however vinegar removes grease. Even the slightest trace of grease in your bowl or mixer attachments can have an effect on the result of your Swiss meringue, so give every part a very good wipe down so it’s squeaky clear earlier than you begin.
• Be certain the sugar totally dissolves. The egg white and sugar combination must be heat and {smooth}, and never grainy in any respect.
• Don’t overheat the meringue. However, be certain that to not overheat the meringue, as this may scramble the eggs.
• Repair damaged buttercream. In case your Swiss meringue buttercream splits, don’t lose all hope. Fortunately, it’s attainable to repair it! Add the frosting again to the (clear) prime bowl of a double boiler. Heat it gently till it begins to soften on the edges, then take it off the warmth and whip it once more. It ought to {smooth} out properly!

How one can Retailer

• Refrigerate. Retailer this strawberry frosting in an hermetic container at room temperature in the event you’re frosting your cake the identical day. In any other case, it lasts within the fridge for as much as 3 days. Since Swiss meringue buttercream is nearly fully butter, you’ll must take the frosting out forward of utilizing it so it might soften.
• Freeze. You possibly can freeze this frosting for as much as 3 months. Once more, carry it to room temperature earlier than you employ it, and re-whip it to revive the consistency.

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