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 constituted of 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 contemporary puréed strawberries, that’s it!
• Clean and secure. One of many issues I really like most about Swiss meringue buttercream is how effectively it holds its form, even at room temperature. This strawberry frosting is nice for piping and adorning muffins for particular events.

Frosting Components

Collect the components under to make this simple strawberry frosting. You’ll discover the printable listing within the recipe card together with the complete quantities and recipe particulars.

• Strawberries – Rinsed, hulled, and chopped. You may make this frosting with contemporary or frozen strawberries. When 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 essentially the most constant outcomes on this recipe.
• Butter – Delivered to room temperature. Minimize the butter into tablespoon-sized cubes and canopy it with plastic wrap to assist it soften rapidly.

Can I Use Frozen Strawberries?

Sure. When you don’t have contemporary strawberries out there 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! 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 more durable and chewier). Freeze-dried strawberries change into a powder when blended, however they’ll rehydrate within the frosting. Chances are you’ll want much less powdered sugar on this case.

Tips on how to Make Strawberry Swiss Meringue Buttercream

When you 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, 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. Strive to not depart 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 totally dissolves into the nice and cozy combination. When you rub a bit little bit of the combination between your fingers, it ought to really feel {smooth} and never grainy.

• Whip the egg whites. Begin gradual and beat the nice and cozy egg whites, progressively whisking sooner 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. Maintain including the butter, a bit 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 closing stir by hand so it’s silky-smooth.

Ideas for Excellent 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 result of your Swiss meringue, so give all the things a very good wipe down so it’s squeaky clear earlier than you begin.
• Be certain that the sugar totally dissolves. The egg white and sugar combination needs to 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 doable 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!

Tips on 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 nearly totally butter, you’ll have to take the frosting out forward of utilizing it so it will probably soften.
• Freeze. You’ll be able to freeze this frosting for as much as 3 months. Once more, deliver it to room temperature earlier than you utilize it, and re-whip it to revive the consistency.

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