Fresh Strawberry Swiss Meringue Buttercream

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Fresh Strawberry Swiss Meringue Buttercream – tastes like summer.

First things first.  Swiss Meringue Buttercream.  It’s my go to frosting.  There are many reasons but one of the main things is that it is AMAZING to work with.  So smooth and silky, soft but it still holds it shape and texture.  It glides onto your cakes and beautifully pipes into rosettes with perfection.

But even more important, it is so delicious!  I am one of those people who don’t care for super sweet things.  So the super sweet, heavy and greasy American buttercream is just too much for me.  For my business I tend to bake to my own tastes.  So Swiss meringue buttercream was an epiphany when I discovered it.  Feather light and super creamy, not overly sweet and on top of that is a dream to work with!  Fluffy pillows of sweet bliss!

 

fresh strawberry Swiss meringue buttercream

 

There are so many ways to customize it’s flavor too.  You can add any flavor of extract of course, but I like to get creative.  I add a few tablespoons of my homemade lemon curd or salted bourbon caramel sauce. I will add a half cup of classic cream cheese frosting for a lovely, light and fluffy version of cream cheese frosting.  Melted chocolate will make a dreamy chocolate buttercream that is reminiscent of a rich and decadent chocolate mousse.  Oh, and melted white chocolate is Heaven!

But I think my favorite is my fresh strawberry Swiss buttercream.  Seriously the BEST fruity buttercream ever!  I do mine differently than I have seen other people doing fresh strawberry frosting because I want a pure frosting without the seeds and bits of strawberry you get when you use macerated strawberries.

 

Fresh strawberry Swiss meringue buttercream

 

My secret… I use my Juicer.   I juice a half basket of sweet, ripe strawberries then add the fresh strawberry juice to my batch of Swiss meringue buttercream along with a teaspoon of Nielsen Massey Madagascar Bourbon Vanilla Extract.  I’m not kidding you when I say it tastes like summer!  Like eating the most delicious, ripe, fresh strawberry on a warm sunny day.  Simply divine.

Below is my base Swiss Meringue Buttercream recipe and some wonderful flavor options.  I have a whole list of things in my head to try that I will be adding as I experiment.  What about something with some wonderful texture like crushed Oreo cookies for a yummy cookies and cream frosting?  Or maybe fresh roasted and finely chopped pecans for a luscious, salty butter pecan frosting.  Seriously the possibilities are endless!!

Now let’s make some delicious buttercream!

Start with beautiful, ripe (preferably organic) fresh strawberries.

 

fresh strawberry Swiss meringue buttercream

 

I love to use my Power Juicer to get fresh, pure strawberry juice.  This gives you a beautifully smooth buttercream without any specks, seeds or pieces of strawberries.  Just pure strawberry deliciousness!

 

fresh strawberry Swiss meringue buttercream

 

Add 1/4 to 1/2 cup (depending on how strong of a strawberry flavor you want) of the fresh strawberry juice to your prepared batch of Swiss meringue buttercream along with 2 teaspoons Neilson Massey Vanilla Extract.  Turn mixer on medium low with the whip attachment and let it mix until fully incorporated.  This will take about 5 minutes.  There will be a point when your buttercream looks curdled.  Don’t panic!!  Just keep mixing.

 

fresh strawberry Swiss meringue buttercream

 

fresh strawberry Swiss meringue buttercream

 

Beautiful!!  And oh so delicious!  Best use of a juicer ever.  Well it might be the only thing I use my juicer for these days anyway.

 

Fresh strawberry Swiss meringue buttercream

 

fresh strawberry Swiss meringue buttercream

 

strawberry Swiss meringue buttercream recipe

Now go forth and make delicious Swiss buttercream!!

Have A Sweet Day!!

 

Print Recipe
Strawberry Swiss Meringue Buttercream Recipe
1 batch will fill and cover a three layer 8 inch cake or frost 36 cupcakes
Fresh strawberry Swiss meringue buttercream frosting
Course dessert
Prep Time 15 minutes
Cook Time 5 minutes
Servings
batch
Ingredients
Strawberry Swiss Meringue Buttercream
Flavor options - Instead of the strawberry juice add any of these flavor options
Course dessert
Prep Time 15 minutes
Cook Time 5 minutes
Servings
batch
Ingredients
Strawberry Swiss Meringue Buttercream
Flavor options - Instead of the strawberry juice add any of these flavor options
Fresh strawberry Swiss meringue buttercream frosting
Instructions
  1. Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
  2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy,and completely cool (test by touching the bottom of the bowl), about 10 minutes.
  3. Put mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Continue mixing until the mixture emulsifies and comes together in a beautiful, creamy texture. Note: Do not panic if the mixture looks curdled or soupy at any point. KEEP MIXING! It will come together.
  4. Juice 1/2 a basket of fresh ripe strawberries in an electric juicer. This is my secret step. It's what makes an ultra pure, smooth buttercream.
  5. Add fresh strawberry juice and mix on medium low with whisk attachment until fully incorporated. This may take up to 5 minutes and the buttercream may look curdled at some point. Keep mixing! Or add flavorings or extract of your choice instead of strawberry juice and mix thoroughly.
  6. Keep buttercream at room temperature if using the same day. After it sits for a while you may get air bubbles in it. Switch to the paddle attachment, and beat on low speed until all air bubbles are eliminated, about 2 minutes.
  7. Store in fridge for up to a week or freeze for up to a month. To use set out and let it come back to room temperature. Let it get very soft before stirring it. If you try to stir it while it's still too cool it will break and you will need to re whip it.
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About Shani

I am a professional cake and sugar artist sharing my passion for making sweet things beautiful

7 thoughts on “Fresh Strawberry Swiss Meringue Buttercream

  1. Hi Shani,
    Congratulations on your blog launch! Your cakes are AMAZING and I’m super excited to gain any of your knowledge. I can’t wait to try adding hazelnut syrup to my smb–sounds delicious! I’ll be keeping my fingers permanently crossed until you announce the winner of the printer!!!

    1. Thank you so much Michele! I’m so glad you have joined me, I have a ton of awesome cakey stuff to share! Good luck on the giveaway!!

  2. Hello Shani,
    I’m new to your blog and happy to be here. I’m working on building a customized cake business with my daughter. Your Strawberry Swiss Meringue Buttercream sounds and looks amazing! Can carton pasteurized egg whites be used and if so how much? I haven’t made any of the meringue icings and concerned of accidentally cooking the egg whites.

    Many blessings,
    Ressie

    1. Hi Ressie, I have heard people use the pasteurized egg whites. But the other main reason for heating the egg whites is to dissolve the sugar, otherwise you will get a grainy texture to your buttercream. Give it a shot, once you do it you will see that it’s not difficult at all. Just keep dipping a finger in to check the temp and reassure yourself it’s not getting too hot. It’s won’t take long to heat them up enough to dissolve the sugar. Good luck! You are gonna love the flavor and workability of Swiss meringue buttercream!

  3. Hello shani,
    Just found your blog and happy to be here, about the strawberrys how long can the cake be out since they were raw. God bless you! Liz

    1. Hi Liz, glad you joined me, thank you! I keep my cakes refrigerated until delivery but I wouldn’t let the strawberry Swiss buttercream be un-refrigerated fro longer than 24 hours.

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