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!
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.
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.
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!
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.
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.
Now go forth and make delicious Swiss buttercream!!
Have A Sweet Day!!