Strawberry Swiss Meringue Buttercream

Updated at: Thu, 17 Aug 2023 00:10:54 GMT

Step 1

TIPS AND TRICKS

Step 2

- 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. Using a fine strainer, remove the seeds. Reduce for a few minute in a pot to condense the flavor and remove some of the excess liquid. Add 2 table spoons to your icing and taste. Add more as desired.

Step 3

Don't add too much that it becomes overly soft.

Step 4

- To avoid it being overly runny if you can find some freeze dried strawberries or fruit, that would work even better.

Step 5

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.

Step 6

- Using a double boiler, dissolve sugar into your egg whites whisking continuously to avoid cooking the eggs.

Step 7

- Once sugar dissolved, pour into your stand mixer with the whisk attachment and whip until egg whites are cool. start at low speed and gradually increase to medium high speed, over a 2 min period. Once stiff peaks form, can place in the fridge to cool for a while and then return to whipping.

Step 8

- Meanwhile, add your chopped strawberries and 1 Tbsp sugar to a pot and reduce. Puree and strain. If using jam add a 1/4 cup or so to a pot and reduce for a few min with a tsp sugar and 1 tsp lemon juice. Puree and strain. Let cool before adding to icing.

Step 9

- Once egg whites have cooled, change to the paddle attachment and add you room temperature butter. TIP Once combined allow it to continue to whip on medium speed for 2 min to help reduce that buttery flavor. (this will remove extra air bubbles and create a smoother finish).

Step 10

- Add vanilla and 2 tablespoons of fruit puree. check the taste and add an additional Tbsp or so if desired. Keep an eye on the consistency.

Step 11

- Enjoy.

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