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Strawberry swiss meringue buttercream

By: Lyndsay // Coco Cake Land
Makes: 6 cups

ingredients

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 tbsp.) freeze dried strawberry powder

instructions

Make the strawberry puree

  • 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.