Strawberry Swiss Meringue Buttercream Frosting

You might have read about my first attempt at Swiss meringue buttercream.

It did not end well.

This attempt turned out SO much better!

It is time consuming because of all of the steps and the very necessary mixing time, but it is amazing what a stand mixer and a food thermometer can help you accomplish! This frosting tastes light, not too sweet and has the perfect strawberry consistency. Some students just licked this frosting off of the cake. It was described as tasting like strawberry ice cream. So yeah. It was good. I topped some basic white cake with the strawberry goodness, but it would be just as delicious on yellow, strawberry or chocolate cake as well.

This recipe makes quite a large batch- perfect for frosting a cake! But I think I'm going to use the leftover as fruit dip (and completely minimize all nutritional value of fruit)

(are you lovin this tacky cupcake tower too?!)

What You'll Need:

1½ cups fresh strawberries (8 oz.), rinsed, hulled and coarsely chopped
4 large egg whites
1¼ cups sugar
3 sticks (1½ cups) unsalted butter, at room temperature

What To Do:

Place the strawberries in a food processor or blender.  Puree until completely smooth.  Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!)  Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.

Fill a pastry bag fitted with a decorative tip with the frosting.  Frost cooled cupcakes as desired, and garnish with fresh berries or berry slices.

Source: Annie's Eats, originally from Martha Stewart’s Cupcakes