Description

Delicious Swiss meringue buttercream flavored with homemade strawberry puree, perfect for frosting and smoothing a layer cake or topping 10–12 cupcakes.

Ingredients

Strawberry Puree

250 g fresh strawberries: hulled (or frozen)
1 tbsp lemon juice: fresh

Swiss Strawberry Buttercream

6 egg whites: large eggs, at room temperature
150 g (¾ cup) granulated sugar: white sugar
300 g (1⅓ cups) unsalted butter: softened, cubed
100 g (½ cup) strawberry puree: homemade, fully cooled
1½ tsp vanilla extract: pure vanilla
Red food coloring: gel, optional

Instructions

Strawberry Puree

Cook the strawberries with lemon juice over medium heat until soft and reduced.
Blend until smooth, then strain through a fine sieve to remove seeds. Let cool completely.

Swiss Strawberry Buttercream

Place the egg whites and granulated sugar in a heatproof bowl set over simmering water (double boiler).
Whisk constantly until the sugar is fully dissolved and the mixture reaches 160°F (71°C).
Transfer to a stand mixer fitted with the whisk attachment and whip on medium-high speed until the meringue is stiff, glossy, and completely cool.
Reduce the speed, add the softened butter gradually, then increase speed and whip until the buttercream is smooth and thick.
Add the cooled strawberry purée and vanilla, mixing just until combined.
Switch to the paddle attachment and mix on low speed for 1–2 minutes to smooth the buttercream and remove air bubbles.