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Friday, May 14, 2010

Strawberry Swiss Meringue Buttercream

This recipe (and more) can now also be found at my other blog: Killer Zebras
*link to this recipe here: Strawberry Swiss Meringue Buttercream

 I recently discovered this recipe, and it is quite the crowd pleaser. When I first saw it, I dismissed it as something I would probably never take the time to make because it sounded difficult and time consuming. I eventually ended up giving it a try because... well, it sounded good! And WOW, is it good. It's very light and fluffy, and not at all too sweet. It's also much stiffer than it appears, which makes it great for filling cakes. I wanted to make some special Mother's Day cupcakes for Karen, so I went with French Vanilla cupcakes with Strawberry Swiss Meringue Buttercream icing. So good!




And so pretty, if i do say so myself! 




I've had several requests for the recipe, so I thought 
I'd post it up for anyone to try.





Strawberry Swiss Meringue Buttercream
1  1/4 cup granulated sugar
2/3 cup egg whites
2  1/2 (1  1/4 cup) sticks butter, softened
1/4 cup strawberry puree
1. In the bowl of an electric mixer, whisk together sugar and egg whites.
2. Set the bowl over a pot of boiling water. Whisking constantly, heat until all the sugar crystals have dissolved and the mixture is hot. Get it as hot as you can, being careful not to cook the eggs.
3. Put the bowl back in the electric mixer. Using the whisk attachment, beat on high speed until the mixture forms a stiff meringue and the bottom of the bowl comes to room temperature, about 10 minutes.
4. Stop the mixer and replace the whisk attachment with the paddle attachment. Set the mixer to low speed and add the butter, a few cubes at a time. When all the butter is incorporated, turn the mixer to medium speed and beat until fluffy.
5. Set the mixer to low speed and add the strawberries. Once the strawberries are incorporated, scrape the bowl and continue to mix on medium speed until you have a smooth, creamy texture. Don't worry if the buttercream appears curdled, it will become smooth again with continued beating. If the buttercream is too liquid, refrigerate until completely cool, then rewhip.

{You can use the buttercream immediately, store it in an airtight container at room temperature for up to two days, or refrigerate it in an airtight container for ten days.}
{For vanilla flavor, replace strawberries with 3 tablespoons vanilla.}
{After storing the buttercream in the fridge, you need to reconstitute it before you can use it. Bring to room temperature and beat on medium speed until smooth.}
{This recipe makes enough to ice 24 cupcakes, or fill one 8" or 9" round cake.}





Am I making you hungry yet?






Well, I know at least one person who loves it:





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3 comments:

  1. This stuff is pertty much the best thing invented since chocolate!! As a side note, I think the flavor of the strawberries was stronger and more developed the second day. Also, I love these pictures and yes now I'm hungry:)

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  2. Wow! those are beautiful cupcakes! Me... I'm more simple.... hahaha I don't usually care what they look like, as long as they taste good!
    :)
    gail

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  3. Oh, my. These look really lovely. I can only imagine how impressed my guests would be if I could pull something like this off! YUM.

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