Strawberry Buttercream Frosting

This is a strawberry Swiss meringue buttercream, the silky, grown-up cousin of the powdered-sugar frosting most of us grew up on.

The method is what makes it special. Egg whites and sugar are gently warmed over simmering water until the sugar fully dissolves, then whipped into a glossy, stable meringue. Beating in softened butter a little at a time transforms it into a smooth, billowy frosting that’s light rather than cloying.

Real pureed strawberries fold in at the end, tinting the buttercream a natural blush and lending true fruit flavor, no artificial coloring or extract required.

A word of warning: if the buttercream looks soupy or curdled as you add the butter, keep whipping. It often passes through an ugly broken stage before it suddenly comes together silky and thick. Patience wins here.

Pro Tips

• Make sure not a speck of yolk gets into the whites, or the meringue won’t whip up properly.
• Add the butter in small pieces only once the meringue has cooled to room temperature; warm meringue melts butter into soup.
• If the frosting breaks or looks curdled, just keep mixing, it almost always smooths out within a few minutes.
• Strain the strawberry puree to remove seeds for an ultra-smooth, pipeable buttercream.

Variations

• Reduce the strawberry puree over low heat first to concentrate flavor without thinning the buttercream.
• Swap in raspberry or blackberry puree for a different berry frosting.
• Add a teaspoon of vanilla or a squeeze of lemon to brighten the strawberry.