It’s kinda the right time for strawberry swiss meringue buttercream, guys. This strawberry buttercream gets a power-blast of deep juicy strawberry flavour from a double whammy mix of strawberry puree AND freeze dried strawberry powder, the use of which was inspired by Yossy’s beautiful raspberry cake. Side warning: freeze dried strawberries are a little bit like crispy crack cocaine, they make your morning cereal WAY special.
With strawberry season around thy little corner in mind, here is a very delicious strawberry swiss meringue buttercream recipe for you – ready to be piped in soft pink ice cream clouds on top of your favourite cupcake base, or slathered on a layer cake decorated with fresh berries, edible flowers and mint leaves.
Strawberry Swiss Meringue Buttercream
For The Buttercream
- 1 cup of egg whites (about 7-8 large eggs)
- 2 1/4 cups granulated white sugar
- 2 1/4 cups unsalted butter, room temperature
- 1 cup strawberry puree
- 1 ounce (2 tablespoons) freeze dried strawberry powder
Make The Strawberry Purée
- Wash and hull 1 pint of fresh strawberries.
- Puree strawberries with 1/8 cup sugar and a pinch of salt until smooth.
Make The Strawberry Powder
- Using a kitchen scale, measure out one ounce of freeze dried strawberries to make two tablespoons worth of powder (or, use approximately 1 cup freeze dried strawberries.)
- Process in a food processor until finely powdered. Let the strawberry dust settle for a minute before opening the food processor up.
Make The Swiss Meringue Buttercream
- In the metal bowl of a stand mixer, whisk to combine the egg whites and sugar.
- Set the bowl resting on top of a small saucepan filled half way with water on high heat; do not let the metal bowl touch the water.
- Allow the egg white and sugar mixture to heat up to 160 degrees Fahrenheit (70 degrees Celsius), stirring mixture occasionally with whisk.
- Carefully remove metal bowl and place onto the stand mixer fitted with the whisk attachment.
- Whip the mixture on high speed for 8-10 minutes until glossy, fluffy stiff peaks appear and bowl is cool to the touch.
- Swap out the whip attachment for the paddle attachment. With the mixer on medium, begin adding pieces of room temperature butter to the mix, a few at a time. I just hold the 1 pound block of butter and slice cubes off it off into the meringue.
- Once the butter is incorporated, increase the speed to medium-high until a thick, creamy buttercream has formed.
- Turn the mixer down to medium-low and slowly add the strawberry puree, then the strawberry powder.
- Beat on medium-high again to incorporate. Buttercream can be stored for up to 1 week in the fridge; bring to room temperature and gently re-beat before using.
In other cakey news:
I love how Molly goes ovaries-out when she conducts her recipe testing. Carrot cake gets the Yeh treatment!
The prettiest colour palette on these ADORABLE piped flower cookie cakes by Alana!
The sprinkles-as-chic-short-hair-cut is the cutest/coolest… by Kat, of course!!
THIS MOCHI ICE CREAM vid via Tasty Japan. I copied down all the ingredients and can’t wait to try it!
Bye for now, buddies! xo Lyndsay
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