Strawberry Swiss Meringue Buttercream
This strawberry Swiss meringue buttercream is full of real strawberry flavor and is the perfect buttercream for everything from cakes to cookies!!
Servings: 6 Cups
Calories: 885kcal
Ingredients
Strawberry Buttercream Frosting
- 7 large egg whites, room temperature 240g
- 1 3/4 cups granulated sugar 350g
- 2 cups unsalted butter, room temperature 452g; 1 lb. box
- 1/2 cup freeze-dried strawberry powder 55g
- 1 Tbsp freshly squeezed lemon juice; about 1/2 small lemon 15g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1/2 tsp fine salt 3g
- 1/2 cup strawberry jam 160g
Instructions
Strawberry Swiss Meringue Buttercream:
- Before making the frosting, be sure to thoroughly clean the mixing bowl. If there’s any grease, it can make it difficult to make the meringue. In a medium-sized pot, add about 1 inch of water and bring to a simmer.
- Add the egg whites and granulated sugar into the mixing bowl and place the bowl on top of the pot filled with simmering water. The bowl should create a seal over the pot. Make sure the water isn’t actually touching the bottom of your bowl.
- Whisk the mixture constantly for about 3 minutes, until it reaches 160 F/ 71 C. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch.
- Lift your bowl away from the pot and dry the bottom with a towel. Lock the bowl into place on your stand mixer and beat on medium-high using a whisk attachment. Mix for 5-10 minutes, or until you have stiff and glossy peaks. At this point, the bowl should be back to room temperature and no longer warm to the touch. If it’s warm, it will melt your butter!!
- Once the bowl is at room temperature, slowly mix in the unsalted butter on a medium speed.
- Add in the freeze-dried strawberry powder, lemon juice, vanilla extract, and fine salt. Mix on medium until fully incorporated, then mix in the strawberry jam on a medium speed.
- The frosting should have a thick whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick.
- To make the frosting extra smooth, swap out the whisk attachment for a paddle attachment and continue mixing on a low speed for a couple of minutes.
- Use on everything from cakes to cookies!! It pipes like a dream and is also great for filling layer cakes.
Video
Notes
Tips for Making the Best Strawberry Swiss Meringue Buttercream
- Make sure your butter is actually at room temp and add it in slowly (1 stick at a time).
- When in doubt (if your frosting breaks/curdles), just keep mixing!! It should come back together with the help of your stand mixer.
- Mix your finished buttercream on the lowest speed with a paddle attachment for a few minutes to make it smooth.
- Note: 1 batch of frosting is enough to fill and frost a seven or eight-inch layer cake.
Making This Strawberry Swiss Meringue Buttercream in Advance and Storage Tips
- Make your frosting ahead of time or save any leftover frosting! It can be stored in an airtight container at room temperature for up to 8 hours, in the fridge for up to a week, or in the freezer for up to 3 months.
- Be sure to give it a good stir once it thaws to room temp to get the consistency nice and smooth again.
- A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
- If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.
Nutrition
Serving: 1 | Calories: 885kcal | Carbohydrates: 82g | Protein: 5g | Fat: 62g | Saturated Fat: 38g | Polyunsaturated Fat: 20g | Cholesterol: 163mg | Sodium: 277mg | Fiber: 2g | Sugar: 75g