Strawberry Swiss Meringue Buttercream Frosting Recipe

There’s something undeniably magical about whipping up a batch of Strawberry Swiss Meringue Buttercream—it’s like capturing the essence of a perfect summer afternoon in a bowl. It’s a journey where luscious strawberries meet creamy, dreamy peaks, transforming into pure frosting bliss. 🍓✨

The lively taste of ripe strawberries makes my Strawberry Swiss Meringue Buttercream Frosting sing. My recipe combines luscious, fresh strawberries with light, fluffy egg whites, then stirs in a goodly amount of rich unsalted butter and a hint of vanilla that’s always in the mix.

This silky frosting has the sweetness to work well on all sorts of cakes. Its balance of sugar and salt lets the natural flavor of the strawberries do the heavy lifting.

Ingredients

• Fresh Strawberries: Naturally rich in antioxidants and vitamin C, offers fruity sweetness.
• Granulated Sugar: Provides sweetness and structure, dissolves for smooth consistency.
• Egg Whites: Adds protein, creates stability and lightness in meringue.
• Unsalted Butter: Creamy texture, essential for richness and smoothness.
• Vanilla Extract: Enhances flavor with aromatic sweetness, enriched depth.
• Salt: Balances sweetness for a well-rounded taste profile.

Ingredient Quantities

• 1 cup fresh strawberries, hulled and roughly chopped
• 1 cup granulated sugar
• 4 large egg whites
• 1 1/2 cups unsalted butter, room temperature, cut into tablespoons
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

How to Make this

1. In a small saucepan, mix together the diced strawberries and half of the sugar. Cook over medium heat, occasionally stirring, until the strawberries break down and become thick sauce, about 10 to 15 minutes. Let the mixture cool completely.

2. In a bowl that can withstand heat, or in the bowl of a standing mixer, combine the egg whites and the other sugar. Set the bowl over a pot of water that is simmering but not boiling, and take care not to let the bottom of the bowl touch the water.

3. Beat the egg whites and sugar together in a mixing bowl, with an electric mixer or on a stand mixer, at medium-low speed until combined. Then whisk at medium-high speed until the mixture becomes glossy and stiff peaks form, about 4-6 minutes. This is basically making meringue. However, since a meringue will not cook very well without the sugar reaching the proper temperature, this meringue must be heated to that temperature.

4. Take the bowl off the heat and attach it to a stand mixer outfitted with the whisk attachment. Then, proceed to whip the mixture at high speed until it forms stiff peaks and has cooled to room temperature—this should take about 8-10 minutes.

5. Change to the paddle attachment and add the butter one tablespoon at a time, mixing well after each addition. Continue in this manner until all the butter is incorporated and the mixture is smooth.

6. Incorporate the cooled strawberry mixture, vanilla extract, and salt into the buttercream. Blend on medium speed until everything is fully incorporated, smooth, and homogenous, scrapers be damned.

7. Keep beating the frosting at high speed for 1-2 more minutes, until the texture is light and fluffy.

8. Sample the buttercream and modify the sweetness or strawberry flavor to your liking, adding more strawberry puree for flavor if necessary.

9. Use at once to frost your cake or cupcakes, or keep in an airtight container in the refrigerator for up to three days. Re-whip the frosting before using if it’s been stored.

10. Savor the delightful Strawberry Swiss Meringue Buttercream Frosting on the sweet treats you love.

Equipment Needed

1. Small saucepan
2. Heatproof mixing bowl
3. Medium-sized pot
4. Stand mixer
5. Whisk attachment (for stand mixer)
6. Paddle attachment (for stand mixer)
7. Electric hand mixer (optional)
8. Rubber spatula
9. Measuring cups
10. Measuring spoons
11. Knife (for chopping strawberries)
12. Cutting board
13. Airtight container (for storage)

FAQ

• Can I use frozen strawberries instead of fresh?It is fine to use strawberries that have been frozen. Let them thaw completely, and then pour off any extra liquid, before adding them to the recipe in question.
• Is it essential to use unsalted butter?It is recommended to use unsalted butter for the frosting to control the salt content, but if you have salted butter on hand, you can just leave out the 1/4 teaspoon of salt called for in the recipe.
• What should I do if my buttercream looks curdled?If your buttercream appears curdled, keep beating it. This often occurs when the butter is too cold. Keep mixing until it becomes smooth and silky.
• Can I make this frosting in advance?Certainly! Making the frosting ahead of time is perfectly acceptable. Just be sure to keep it in an airtight container in the refrigerated section of your icebox. It will be fine for 3 days. Once you are ready to use it, allow it to sit out until it is back to room temperature. Then, give it a rewhip and you are set to frost!
• What is the best way to incorporate the strawberries?Concentrate the flavor of the strawberries and remove excess moisture by pureeing them and cooking them down before mixing them into the meringue.
• How should I store leftover frosting?Keep any remaining frosting in an airtight container in the refrigerator for up to a week. Before using the frosting again, whip it to restore its original texture.
• Is this frosting suitable for piping?Strawberry Swiss Meringue Buttercream is indeed excellent for piping because of its smooth and stable texture.

Strawberry Swiss Meringue Buttercream Frosting Recipe Substitutions and Variations

1 cup fresh strawberries – Substitute with 1 cup of raspberries or a cup of strawberry jam for different but equally delicious flavors. Raspberries or strawberry jam make for a fun and creative change of pace.
1 cup granulated sugar – Trade for 1 cup of superfine sugar if you want a smoother texture. Superfine sugar is so much more common now that it can be hard to remember just how esoteric it once was. Just ten years ago, in the pre-Sovereign Kitchen world, I swear I had to go searching for it every time I wanted to recommend it as a substitute. Now it seems to have a sturdier foothold in our food landscape, and with it, the idea of this so-called better-baking sugar.
Four large egg whites. If preferred for ease and safety, use one cup of pasteurized egg whites.
1 1/2 cups unsalted butter – Replace with 1 1/2 cups of vegan butter for a dairy-free option.
1 teaspoon vanilla extract – For a nutty twist, try substituting with 1 teaspoon almond extract.

Pro Tips

1. Ensure Strawberry Coolness: Allow the strawberry sauce to cool completely before incorporating it into the buttercream. Adding it while it’s still warm can cause the butter to melt and the frosting to become too runny.