Ingredients (frosts ~12 cupcakes)
- 1 cup fresh strawberries, rinsed, hulled, and coarsely chopped
- 3 egg whites
- 1 cup sugar
- 2 sticks butter, at room temperature, cut into cubes
Reduce the Strawberries
Puree 1 cup of strawberries in a blender or food processor until smooth.
Pour the puree into a small saucepan and simmer over medium heat for ~8-10 minutes, stirring occasionally.
You’re looking to reduce this by about half – it should thicken noticeably and measure around 1/3 cup when done.
The reduction concentrates the flavor and removes excess moisture that would otherwise make the frosting too loose.
Set aside to cool completely before adding to the buttercream.
Make the Swiss Meringue Base
Combine 3 egg whites and 1 cup sugar in a heatproof bowl set over a pot of simmering water.
Whisk continuously until the sugar dissolves completely and the mixture is warm – rub a bit between your fingers and it should feel smooth, not grainy.
This usually takes ~5-7 minutes.
Whip the Meringue
Transfer the warmed egg white mixture to your stand mixer fitted with the whisk attachment.
Start on low speed for ~30 seconds, then gradually increase to medium-high.
Beat until stiff peaks form and the mixture is fluffy and glossy – this takes ~8-10 minutes.
The bowl should feel cool to the touch by the time you’re done.
Add the Butter
Switch to the paddle attachment.
With the mixer on medium-low, add the butter a few cubes at a time – roughly 2-3 Tbsp worth with each addition.
Let each addition incorporate before adding more.
The mixture might look curdled or broken at some point – this is normal; keep mixing and it’ll come together.
Once all the butter is in, scrape down the sides of the bowl and mix on low for ~2 minutes until smooth.
Fold in the Strawberry Puree
Add the cooled strawberry reduction and beat on medium speed until fully combined – ~1-2 minutes.
Finish by stirring with a spatula to smooth out any air pockets.
The frosting should be light pink and hold its shape when piped.
If it seems too soft, refrigerate for ~15-20 minutes to firm up before using.
Strawberry Frosting for Cupcakes
Ingredients
Ingredients (frosts ~12 cupcakes)
- 1 cup fresh strawberries rinsed, hulled, and coarsely chopped
- 3 egg whites
- 1 cup sugar
- 2 sticks butter at room temperature, cut into cubes
Instructions
- Puree 1 cup strawberries in a blender until smooth.
- Pour puree into a small saucepan and simmer over medium heat for 8-10 minutes, stirring occasionally, until reduced by half to about 1/3 cup.
- Set aside to cool completely.
- Combine 3 egg whites and 1 cup sugar in a heatproof bowl over simmering water.
- Whisk continuously for 5-7 minutes until sugar dissolves completely and mixture feels smooth.
- Transfer to stand mixer with whisk attachment.
- Beat on low for 30 seconds, then increase to medium-high for 8-10 minutes until stiff peaks form and mixture is fluffy and glossy.
- Switch to paddle attachment.
- Add butter a few cubes at a time on medium-low speed, letting each addition incorporate before adding more.
- Once all butter is added, mix on low for 2 minutes until smooth.
- Add cooled strawberry reduction and beat on medium speed for 1-2 minutes until fully combined.
- Stir with spatula to smooth out air pockets.
- Refrigerate for 15-20 minutes if frosting seems too soft before piping.
