Actual Strawberry Buttercream Frosting | Cookies and Cups

What Makes This Strawberry Frosting Recipe So Particular

• Fluffy meringue as the bottom. Swiss meringue buttercream is completely different from American buttercream frosting as a result of it’s constituted of whipped egg whites. It’s much less candy, with a wealthy, buttery taste balanced by the sweet-tart strawberries.
• Actual strawberry taste. Not like many store-bought frostings, this do-it-yourself strawberry frosting has no synthetic flavors or colours. Simply contemporary puréed strawberries, that’s it!
• Clean and steady. One of many issues I really like most about Swiss meringue buttercream is how properly it holds its form, even at room temperature. This strawberry frosting is nice for piping and adorning muffins for particular events.

Frosting Elements

Collect the elements under to make this straightforward strawberry frosting. You’ll discover the printable record within the recipe card together with the complete quantities and recipe particulars.

• Strawberries – Rinsed, hulled, and chopped. You may make this frosting with contemporary or frozen strawberries. In the event you use frozen, make sure that 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 probably the most constant outcomes on this recipe.
• Butter – Dropped at room temperature. Lower the butter into tablespoon-sized cubes and canopy it with plastic wrap to assist it soften rapidly.

Can I Use Frozen Strawberries?

Sure. In the event you don’t have contemporary strawberries accessible the place you might be, or in the event that they’re out of season, this frosting seems nice with frozen berries. We’re mixing them anyway! Be sure you thaw frozen strawberries utterly and drain any extra liquid earlier than you purée them.

What About Freeze-Dried Strawberries?

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

Methods to Make Strawberry Swiss Meringue Buttercream

In the event you 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, comply with 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 depart any giant chunks, particularly if you happen to’ll be piping your frosting (giant 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 consistently till the sugar absolutely dissolves into the nice and cozy combination. In the event you rub somewhat little bit of the combination between your fingers, it ought to really feel {smooth} and never grainy.

• Whip the egg whites. Begin gradual and beat the nice and cozy egg whites, steadily whisking sooner till stiff peaks begin to kind. 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, you could 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. Preserve including the butter, somewhat at a time, mixing in between till it’s absolutely mixed.
• Add the strawberries. Lastly, combine within the puréed strawberries, and provides the frosting a ultimate stir by hand so it’s silky-smooth.

Suggestions 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 every thing wipe down so it’s squeaky clear earlier than you begin.
• Be sure the sugar absolutely dissolves. The egg white and sugar combination needs to be heat and {smooth}, and never grainy in any respect.
• Don’t overheat the meringue. Then again, make sure that 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 attainable 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!

Methods to Retailer

• Refrigerate. Retailer this strawberry frosting in an hermetic container at room temperature if you happen to’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 nearly completely butter, you’ll have to take the frosting out forward of utilizing it so it may well soften.
• Freeze. You may freeze this frosting for as much as 3 months. Once more, carry it to room temperature earlier than you employ it, and re-whip it to revive the consistency.

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