Description
This fresh strawberry frosting is creamy, smooth, and easy to make with juicy puréed strawberries folded into fluffy, airy homemade Swiss meringue buttercream.
Ingredients
Scale
- 1 1/2 cups fresh strawberries, rinsed, hulled, and coarsely chopped
- 4 egg whites
- 1 1/2 cups sugar
- 3 sticks of butter, at room temperature, and cut into Tablespoon-sized cubes
Instructions
- Puree the strawberries in a blender or processor.
- Combine the egg whites and sugar in a double boiler (see note). Whisk continuously until the sugar has dissolved into the egg whites and the mixture is warm. It should feel smooth and not grainy when rubbed between your fingers.
- Starting slowly, beat the egg white and sugar mixture using the whisk attachment of your stand mixer. Gradually increase the speed to medium-high until stiff peaks form, and the mixture is fluffy and glossy. After about 8-10 minutes, the mixture will have cooled.
- With the paddle attachment fitted onto the mixer, add the butter 3 Tablespoons at a time, mixing well in between each addition. Scrape down the sides of the bowl when all the butter is combined and smooth. Then, reduce the speed to low and continue to mix for about 2 minutes.
- Add pureed strawberries and beat the frosting on medium until everything is well combined, then stir with a spoon or spatula until smooth.
Notes
- Use a heat-proof bowl and place it over a pot of simmering water to create a double boiler. Make sure that the bottom of the bowl is not touching the simmering water underneath.
- Store the frosting airtight at room temperature for a few hours, or refrigerate it for up to 3 days.
