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 constructed from 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 effectively it holds its form, even at room temperature. This strawberry frosting is nice for piping and adorning muffins for particular events.

Frosting Substances

Collect the substances under to make this straightforward strawberry frosting. You’ll discover the printable checklist within the recipe card together with the total quantities and recipe particulars.

• Strawberries – Rinsed, hulled, and chopped. You can also make this frosting with contemporary or frozen strawberries. In the event you use frozen, be certain 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 – Delivered to 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. In the event you don’t have contemporary strawberries out there 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 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 more durable and chewier). Freeze-dried strawberries turn out to be a powder when blended, however they’ll rehydrate within the frosting. Chances are 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’ll 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. Attempt 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 continuously till the sugar totally dissolves into the nice and cozy combination. In the event you rub slightly 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, regularly 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. Maintain including the butter, slightly 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 remaining 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 result of your Swiss meringue, so give every thing wipe down so it’s squeaky clear earlier than you begin.
• Be sure the sugar totally 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, be certain to not overheat the meringue, as this may scramble the eggs.
• Repair damaged buttercream. In case your Swiss meringue buttercream splits, don’t lose all hope. Fortunately, it’s doable to repair it! Add the frosting again to the (clear) prime 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 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 fully butter, you’ll have to take the frosting out forward of utilizing it so it could actually soften.
• Freeze. You possibly can freeze this frosting for as much as 3 months. Once more, deliver it to room temperature earlier than you employ it, and re-whip it to revive the consistency.

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