Strawberry Swiss Meringue Buttercream
- Holly
- Oct 18, 2021
- 3 min read
Updated: Feb 16
This strawberry Swiss meringue buttercream has a delicate smooth consistency with a refreshing pop of strawberry flavor. Great on cakes or cupcakes and holds up beautifully. You can use this recipe and substitute it with other fruit flavors as well. Experiment and create your own tasty memories. I seem to end up making a lot of cakes for my mom. This one I made for mothers day, and it was a hit. The decorations on top were done with my classic, "smooth and creamy swiss meringue buttercream" recipe, which can also be found on my page. I Would love to see some pictures if you give it a try. Thank you for your support.
TIPS AND TRICKS
- Please see my "creamy and smooth swiss meringue buttercream" recipe for more detailed tips and tricks
- You can skip using fresh strawberries and go the simple route with your favorite jam. Just use your submersion blender and puree the jam until smooth. Optional - Using a fine strainer, remove the seeds. Reduce for a few minutes in a pot to condense the flavor and remove some of the excess liquid. Add 2 tablespoons to your buttercream then check for taste. Add more as desired.
- Don't add too much that it becomes overly soft.
In the cupcake photo above (blueberry cupcake), you can see there are a few chunks of blueberries visible. I had used fresh blueberries here and did not strain after reducing. Although it tasted delicious it was difficult to pipe as sometimes little chunks of blueberry would get stuck in the tip. Going forward, I have learned my lesson and I always strain and puree thoroughly.
- To avoid it being overly runny if you can find some freeze dried strawberries or fruit, that would work as well. Just throw them in your food processor and blend into a fine powder.
THINGS YOU WILL NEED:
Stand mixer, submersion blender, fine strainer, spatula, measuring cups and spoons, double boiler or place water in a pot and place a heat safe bowl on top.
Ingredients:
- 1 1/2 Cups Fresh Washed Diced Strawberries, (plus 1tbsp sugar and 1 Tsp Lemon Juice)
- OR -
- 1/4 Cup of pureed strawberry jam
- OR-
- Ground freeze dried strawberries (3 to 6 Tbsp to taste)
- 4 Egg whites
- 1 Cup Granular sugar
- 1 Cup Unsalted Butter, room temp
- 1 Tsp Vanilla Extract
Directions:
- To a double boiler add your egg whites and sugar. Whisk continuously (to avoid cooking the eggs) until sugar has completely dissolved. To check if its fully dissolved drizzle a small amount between your fingers and rub together to feel if it is smooth or grainy.
- Once sugar has dissolved, pour into your stand mixer with the whisk attachment, and whip until egg whites are cool and stiff peaks form (5 to 10min). Start at low speed and gradually increase to medium high speed, over a 2 min period.
- Meanwhile, add your chopped strawberries, lemon juice and 1 tbsp sugar to a pot to reduce. Puree and strain. If using jam ,skip this step.
- Once egg whites have cooled, change to the paddle attachment and add your room temperature butter. Whip over medium high speed until smooth. TIP: Once combined, allow it to continue to whip on medium low speed for 2 min to help reduce that buttery flavor. (this will also remove extra air bubbles and create a smoother finish).
- Add vanilla and 2 tablespoons of fruit puree/jam. Taste and add an additional Tbsp or so if desired. Keep an eye on the consistency.
- Enjoy this strawberry swiss meringue buttercream on cakes, cupcakes or any other treat you see fit.
-Store in the fridge until ready to serve. Left over buttercream can be stored in an air tight container for up to 3 months.
Whether it's Sweet or Savoury, let it be made with Love!
Check out my you tube channel to see how this recipe and some of my other recipes were made.
YOU TUBE channel: "Sweet and Savoury @hollysrecipes22"
Raspberry Swiss Meringue Buttercream
Vanilla Swiss Meringue Buttercream and technique
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