Friday, April 27, 2012

Vanilla Cupcakes With Strawberry Swiss Meringue Buttercream

I happened to come across this recipe for Strawberry Swiss Meringue Buttercream on Pinterest from the blog "Tracey's Culinary Adventures". I had never made a Swiss Meringue Buttercream so I decided I wanted to give it a shot. It really was very simple and the end result is so light and creamy. I loved that the strawberry colors the frosting so there is no added food coloring. I decided to use the amazing buttercream on my favorite vanilla cupcake recipe. I loved these cupcakes so much that I have made them again for my baby girl's 1st birthday party.  This buttercream recipe is a keeper and I will be trying out many more Swiss Meringues in the future. 


1 1/2 cups fresh strawberries (8 oz.), rinsed, hulled and coarsely chopped
4 large egg whites1 1/4 cups sugar1 1/2 cups (3 sticks) unsalted butter, cut into tablespoons, at room temperature


To make the frosting: Puree the strawberries in your food processor until completely smooth.  Add the egg whites and sugar to the bowl of your stand mixer (or any heatproof bowl)  and set it over a pan of simmering water.  Heat, whisking constantly, until the sugar has dissolved - you can test with your fingertips, if the mixture feels grainy, it's not ready yet.
Attach the bowl to your stand mixer (or transfer the mixture to the bowl of a stand mixer if you used a separate bowl) fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 10 minutes. (The bowl will be cool to the touch.) 
Reduce the mixer to medium-low speed and add the butter, 2 tablespoons at a time.  Let each addition incorporate before adding the next.  (The frosting may look soupy or curdled once you add the butter - just keep beating and it will come together.)  Scrape down the sides of the bowl with a rubber spatula, then add the strawberry puree to the bowl.  Beat until combined - the mixture will probably look curdled again when you add the strawberries, keep beating!)

Pipe the buttercream onto the cupcakes (I used a large star tip), and garnish with extra strawberries, if desired.  

Recipe originally from Martha Stewart's Cupcakes

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