Strawberry Frosting for Cupcakes
This is a Swiss meringue buttercream with fresh strawberry puree folded in. The strawberries add flavor but also liquid - meaning you need to reduce them first or the frosting won't hold its structure.
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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.
Notes
The mixture may look curdled while adding butter, which is normal and will come together with continued mixing.
Tried this recipe?Leave a comment below & let me know!