Strawberry Swiss Buttercream
Servings: 24 servings
Yields: 3.5 cups frosting
Calories: 156kcal
This strawberry swiss buttercream is light, ultra-creamy, and not too sweet! Freeze-dried strawberries add just the right amount of strawberry flavor.
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Ingredients
- 6 (210 g) egg whites Note 1
- 1½ cups (300 g) granulated sugar
- ½ teaspoon coarse kosher salt
- 1½ cups (340 g) unsalted butter softened and cubed, Note 2
- 1 cup (15 g) freeze-dried strawberries Note 3
- ¼ teaspoon pink food coloring
Equipment
- small saucepan
- medium heat-proof bowl
- Candy thermometer
- Stand mixer with the whisk attachment
Instructions
- In a small saucepan, bring a small amount of water to a boil. Reduce the heat to a simmer.
- In a medium heat-proof bowl, whisk together egg whites, sugar, and salt and place it over the saucepan with simmering water. (This is a makeshift double boiler. Make sure the bottom of the bowl doesn’t touch the water.)
- Cook the egg white mixture until the sugar is completely melted and the mixture reaches 160°F (70°C), stirring continuously, about 5 minutes. (This is my favorite thermometer!).
- Now, remove the bowl with the egg white mixture from the heat. Then whisk it on medium speed for a minute, then slowly increase the speed to medium high and beat until stiff peaks form and the mixture is cool to touch, about 10 minutes. (It may take longer with a hand-mixer.)
- Turn the mixer on medium speed and start adding butter, one tablespoon at a time. Make sure the butter is fully incorporated before adding the next piece. (NOTE: It’s normal if the buttercream starts to curdle halfway. Keep adding the butter!)
- Keep whisking the buttercream until smooth, light and fluffy, about 10 minutes.
- Meanwhile, place the freeze-dried strawberries in a plastic bag and crush them with a rolling pin into a fine powder. (Alternatively, you may use a small food processor.)
- Now, switch to a paddle attachment and sift in the crushed freeze-dried strawberries. Beat the buttercream until well combined, about a minute.
Notes
Yields: This recipes yields enough frosting for 3-layer 9-inch cake, or 24 cupcakes.
Note 1: While I’ve had success with carton egg whites, not all brands work for meringue. But if you want to try, you’ll need 210g of liquid egg whites.
Note 2: Make sure the butter isn’t too soft. When you push a finger into it, the butter should dent with some resistance.
Note 3: Be sure to use freeze-dried strawberries. They’re not the same as dehydrated strawberries.
Storing Tips:
- Swiss meringue buttercream can be made in advance and frozen for up to 3 months, or refrigerated for up to 2 weeks.
- Thaw the frozen buttercream on the counter overnight, then whip it until smooth and creamy.
- Swiss meringue buttercream can be made in advance and frozen for up to 3 months, or refrigerated for up to 2 weeks.
- Thaw the frozen buttercream on the counter overnight, then whip it until smooth and creamy.
Nutrition
Servings: 2.5 tbsp
Calories: 156kcal
Carbohydrates: 13g
Protein: 1g
Fat: 12g
Sugar: 13g
Sodium: 63mg