Actual Strawberry Buttercream Frosting | Cookies and Cups

What Makes This Strawberry Frosting Recipe So Particular

• Fluffy meringue as the bottom. Swiss meringue buttercream is totally different from American buttercream frosting as a result of it’s comprised 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 home made strawberry frosting has no synthetic flavors or colours. Simply contemporary puréed strawberries, that’s it!
• Easy and steady. 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 truffles for particular events.

Frosting Elements

Collect the substances 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 can also make this frosting with contemporary or frozen strawberries. If you happen to use frozen, be sure 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 – Dropped at room temperature. Reduce the butter into tablespoon-sized cubes and canopy it with plastic wrap to assist it soften shortly.

Can I Use Frozen Strawberries?

Sure. If you happen to 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 fully and drain any extra liquid earlier than you purée them.

What About Freeze-Dried Strawberries?

One other different is freeze-dried strawberries (to not be confused with dehydrated strawberries, that are harder and chewier). Freeze-dried strawberries turn out to be a powder when blended, however they’ll rehydrate within the frosting. You might want much less powdered sugar on this case.

The best way to Make Strawberry Swiss Meringue Buttercream

If you happen to 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’d with this recipe. In any other case, observe 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 go away any massive chunks, particularly in case you’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 always till the sugar totally dissolves into the nice and cozy combination. If you happen to rub a little bit little bit of the combination between your fingers, it ought to really feel {smooth} and never grainy.

• Whip the egg whites. Begin sluggish and beat the nice and cozy egg whites, steadily whisking quicker till stiff peaks begin to type. 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, chances are you’ll 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 little 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 last stir by hand so it’s silky-smooth.

Ideas for Excellent Buttercream

• Wipe down your instruments with vinegar. This may sound odd, however vinegar removes grease. Even the slightest trace of grease in your bowl or mixer attachments can have an effect on the end result of your Swiss meringue, so give the whole lot wipe down so it’s squeaky clear earlier than you begin.
• Ensure that the sugar totally dissolves. The egg white and sugar combination must be heat and {smooth}, and never grainy in any respect.
• Don’t overheat the meringue. Then again, be sure to not overheat the meringue, as this could scramble the eggs.
• Repair damaged buttercream. In case your Swiss meringue buttercream splits, don’t lose all hope. Fortunately, it’s potential 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!

The best way to Retailer

• Refrigerate. Retailer this strawberry frosting in an hermetic container at room temperature in case you’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 sort of totally butter, you’ll have to take the frosting out forward of utilizing it so it might soften.
• Freeze. You possibly can freeze this frosting for as much as 3 months. Once more, carry it to room temperature earlier than you utilize it, and re-whip it to revive the consistency.

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