Strawberry Swiss Meringue Buttercream Two Ways

pink strawberry buttercream recipe

strawberry meringue cupcakes by coco cake land

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.

strawberry buttercream recipe

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 recipe

party time berry cake

half eaten strawberry cupcake

fork of buttercream

strawberry swiss meringue cupcake

summer berry pink party cake

Strawberry Swiss Meringue Buttercream

6 cups

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

  1. Wash and hull 1 pint of fresh strawberries.
  2. Puree strawberries with 1/8 cup sugar and a pinch of salt until smooth.

Make The Strawberry Powder

  1. 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.)
  2. 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

  1. In the metal bowl of a stand mixer, whisk to combine the egg whites and sugar.
  2. 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.
  3. Allow the egg white and sugar mixture to heat up to 160 degrees Fahrenheit (70 degrees Celsius), stirring mixture occasionally with whisk.
  4. Carefully remove metal bowl and place onto the stand mixer fitted with the whisk attachment.
  5. Whip the mixture on high speed for 8-10 minutes until glossy, fluffy stiff peaks appear and bowl is cool to the touch.
  6. 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.
  7. Once the butter is incorporated, increase the speed to medium-high until a thick, creamy buttercream has formed.
  8. Turn the mixer down to medium-low and slowly add the strawberry puree, then the strawberry powder.
  9. 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.

strawberry swiss meringue buttercream recipe

summer berry pink party cake

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 

6 Responses to “Strawberry Swiss Meringue Buttercream Two Ways”

  1. michelle @ hummingbird high

    YAS. swiss meringue buttercream is a dream to work with, but the flavor is a touch boring. the strawberry boost you use here is defs what it needs!

    1. Lyndsay // Coco Cake Land

      Haha! Yes I use a different ratio of sugar to butter too – I find that some swiss meringue buttercreams just taste like whipped butter!

  2. heather (delicious not gorgeous)

    i’ve done smbc with strawberry puree and freeze-dried strawberries, but never both! idk why though, bc this sounds

    1. Lyndsay // Coco Cake Land

      DOUBLE WHAMMY! Thanks Heather!!

  3. Milena

    I forgot to add the sugar to the strawberry puree, and, wow, this turned out delicious! The sugar didn’t quite melt in my egg whites, which left a tiny bit of grit, but it almost dissolved by the time I added the berry puree to the buttercream. The final result is so bright and fresh tasting, I could almost forget it’s buttercream and eat it like whipped cream! So good!

    1. Lyndsay // Coco Cake Land

      So glad you liked it – yes, I agree – easy to eat it out of the bowl :P

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