Strawberry Swiss Meringue Buttercream

from Servingfromhome.com


1 1/2 cups fresh strawberries, rinsed and hulled
4 large egg whites
1 1/4 cups REGULAR sugar
1 cup unsalted butter (the recipe calls for 1 1/2 cups, but I decreased it, and it’s SUPER nice)

Place the strawberries in a food processor or blender.  Puree until completely smooth.  (You want about 3/4 cup of puree.) Combine the egg whites and sugar in a double boiler set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!)  Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.

Fill a pastry bag fitted with a decorative tip with the frosting.  (I used a Wilton 1M.) Frost cooled cupcakes as desired, and garnish with fresh berries or berry slices – if you can wait that long to eat them!