Strawberry Swiss Meringue Buttercream
This is from Martha Stewart. The variation with strawberries is lovely. This website has great step by step illustrations: http://beyondfrosting.com/2012/11/06/swiss-meringue-buttercream/.
1 1/2 c. fresh strawberries (8 oz), rinsed and coarsely chopped
4 large egg whites
1 1/4 c. sugar
1 1/2 c. (3 sticks) unsalted butter @ room temperature
1 1/2 c. fresh strawberries (8 oz), rinsed and coarsely chopped
4 large egg whites
1 1/4 c. sugar
1 1/2 c. (3 sticks) unsalted butter @ room temperature
- Puree half the strawberries in a food processor. Finely chop the rest.
- Combine egg whites and sugar in the heatproof bowl of a standing electric mixer set over a pan of simmering water. Whisk constantly until mixture is warm to the touch and the sugar has dissolved.
- Put the bowl on the mixer (with whisk attachment). Start on LOW and gradually increase to MEDIUM high speed. Mix until stiff but not dry peaks form. Continue mixing until the mixture is fluffy and glossy and completely cool (touch the bottom of the bowl) -- about 10 minutes.
- With mixer on LOW speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, scrape down the sides and switch to the paddle attachment. Continue beating on LOW speed until all air bubbles are eliminated, about 2 mins. Add strawberries and beat until combined.
- Stir with a spatula until all is smooth. Keep at room temp if using the same day. If using within the next 3 days, put in an airtight container and refrigerate. Bring to room temp before using and beat with the paddle attachment until smooth - about 5 mins.
