Strawberry frosting made with Swiss meringue buttercream and freeze-dried strawberries. The freeze-dried berries offer real strawberry flavor without compromising the light and airy texture.The recipe makes 4 ½ cups which is enough to frost 24 cupcakes or a two-layer 9-inch cake.
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 24
Ingredients
1cup(200g)granulated sugar
4(140g)large egg whites
¼teaspoonsalt
1 ½cups(339g)unsalted butter, cut into pieces, room temperature
⅓cup(27g)strawberry powder
Instructions
Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set the bowl over a saucepan filled with 1 inch of barely simmering water. Whisk gently and continuously while heating the mixture. It should register 150°F on an instant-read thermometer. The sugar should be fully dissolved.
Transfer the bowl to the stand mixer and fit it with the whisk attachment. Beat on medium speed until the mixture is the consistency of shaving cream and cooled slightly, 1-2 minutes. (if the meringue is warm it will melt the butter.)
Gradually add the butter, 1 tablespoon at a time, until smooth and creamy. (Only add the next tablespoon of butter once the last one has been completely mixed in.)
Once all the butter is added, scrape down the sides of the bowl and mix on medium-high and beat until light and fluffy, about 30 seconds.
Add the strawberry powder and continue to mix on medium-high until incorporated.
Notes
The butter must be softened to about 60°F. It should be soft enough to press an indent with your fingertip but not so soft that it is greasy or melty. Butter that is too soft will turn the frosting into soup.
Strawberry powder can be purchased or made by processing freeze-dried strawberries.
Read my post on how to make Swiss frosting for tips and techniques.
Make ahead tip
The frosting can be made 1 day in advance. Keep refrigerated in an airtight container. Bring to room temperature and re-whip before using it.
The frosting can also be frozen for up to 2 months. Thaw it in the refrigerator overnight then let it come to room temperature and re-whip before using.
Cakes or cupcakes frosted with SMBC can be left out at room temperature in an airtight container for up to 3 days. Or store them in the refrigerator for up to 1 week.