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 tbsp.) freeze dried strawberry powder
Make the strawberry puree
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.