This contemporary strawberry frosting is tremendous creamy, {smooth}, and naturally flavored and coloured with actual berries! It’s straightforward to make with juicy puréed strawberries folded into fluffy, ethereal selfmade Swiss meringue buttercream.
When you’ve whipped up a batch of silky strawberry Swiss meringue buttercream frosting, use it to embellish a moist vanilla cake or a batch of cupcakes!
That is the strawberry Swiss meringue buttercream from my strawberry cupcakes recipe. With strawberries coming into season now, I’m obsessed. I’ll present you methods to whip egg whites into the fluffiest meringue. It’s simpler than you suppose, and so rewarding after getting huge, stunning swirls of this strawberry frosting on high of your favourite desserts!
What Makes This Strawberry Frosting Recipe So Particular
- Fluffy meringue as the bottom. Swiss meringue buttercream is totally different from American buttercream frosting as a result of it’s constituted of whipped egg whites. It’s much less candy, with a wealthy, buttery taste balanced by the sweet-tart strawberries.
- Actual strawberry taste. Not like many store-bought frostings, this selfmade strawberry frosting has no synthetic flavors or colours. Simply contemporary puréed strawberries, that’s it!
- Easy and steady. One of many issues I like most about Swiss meringue buttercream is how nicely it holds its form, even at room temperature. This strawberry frosting is nice for piping and adorning truffles for particular events.
Frosting Elements
Collect the substances under to make this straightforward strawberry frosting. You’ll discover the printable listing within the recipe card together with the total quantities and recipe particulars.
- Strawberries – Rinsed, hulled, and chopped. You can also make this frosting with contemporary or frozen strawberries. Should you use frozen, make certain 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 rapidly.
Can I Use Frozen Strawberries?
Sure. Should you don’t have contemporary strawberries accessible the place you might be, or in the event that they’re out of season, this frosting seems nice with frozen berries. We’re mixing them anyway! You’ll want to thaw frozen strawberries utterly 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 harder and chewier). Freeze-dried strawberries turn out to be a powder when blended, however they’ll rehydrate within the frosting. Chances are you’ll want much less powdered sugar on this case.
Find out how to Make Strawberry Swiss Meringue Buttercream
Should you don’t really feel like whipping egg whites to make meringue, you’ll be able to add your strawberries to traditional buttercream, too. Fold them in on the finish, the identical as you’ll with this recipe. In any other case, comply with 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 go away any massive chunks, particularly if you happen to’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 absolutely dissolves into the nice and cozy combination. Should you rub a bit of 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, steadily whisking quicker till stiff peaks begin to type. 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. Maintain including the butter, a bit of at a time, mixing in between till it’s absolutely mixed.
- Add the strawberries. Lastly, combine within the puréed strawberries, and provides the frosting a closing stir by hand so it’s silky-smooth.
Suggestions for Good Buttercream
- Wipe down your instruments with vinegar. This would possibly sound odd, however vinegar removes grease. Even the slightest trace of grease in your bowl or mixer attachments can have an effect on the end result of your Swiss meringue, so give all the pieces an excellent wipe down so it’s squeaky clear earlier than you begin.
- Ensure the sugar absolutely dissolves. The egg white and sugar combination must be heat and {smooth}, and never grainy in any respect.
- Don’t overheat the meringue. Then again, make certain to not overheat the meringue, as this will 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) high 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!
Find out how to Retailer
- Refrigerate. Retailer this strawberry frosting in an hermetic container at room temperature if you happen to’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 sort of completely butter, you’ll have to take the frosting out forward of utilizing it so it may possibly soften.
- Freeze. You’ll be able to freeze this frosting for as much as 3 months. Once more, carry it to room temperature earlier than you utilize it, and re-whip it to revive the consistency.
Extra Home made Frosting Recipes
Description
This contemporary strawberry frosting is creamy, {smooth}, and straightforward to make with juicy puréed strawberries folded into fluffy, ethereal selfmade Swiss meringue buttercream.
- 1 1/2 cups contemporary strawberries, rinsed, hulled, and coarsely chopped
- 4 egg whites
- 1 1/2 cups sugar
- 3 sticks of butter, at room temperature, and lower into Tablespoon-sized cubes
- Puree the strawberries in a blender or processor.
- Mix the egg whites and sugar in a double boiler (see notice). Whisk constantly till the sugar has dissolved into the egg whites and the combination is heat. It ought to really feel {smooth} and never grainy when rubbed between your fingers.
- Beginning slowly, beat the egg white and sugar combination utilizing the whisk attachment of your stand mixer. Regularly improve the velocity to medium-high till stiff peaks type, and the combination is fluffy and shiny. After about 8-10 minutes, the combination could have cooled.
- With the paddle attachment fitted onto the mixer, add the butter 3 Tablespoons at a time, mixing nicely in between every addition. Scrape down the perimeters of the bowl when all of the butter is mixed and {smooth}. Then, cut back the velocity to low and proceed to combine for about 2 minutes.
- Add pureed strawberries and beat the frosting on medium till all the pieces is nicely mixed, then stir with a spoon or spatula till {smooth}.
Notes
- Use a heat-proof bowl and place it over a pot of simmering water to create a double boiler. Ensure that the underside of the bowl shouldn’t be touching the simmering water beneath.
- Retailer the frosting hermetic at room temperature for just a few hours, or refrigerate it for as much as 3 days.
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