I am not a fan of the frostings made with powdered sugar that give off a "fake" taste. Nor am I a fan of overly sweet frostings that taste like you need to get a toothbrush right away or else you will have a mouthful of cavities in two minutes. The best thing about this Italian Meringue Buttercream is it is the complete opposite of all of that. It is light, sweet, and tastes amazing! I don't think I can ever make another frosting another way again and the best part is it's practically fail proof. If you love the powdered sugar or overly sweet frostings, I still recommend you try this recipe.
Now you must be wondering where the strawberry comes in. I had some leftover strawberries from my strawberry pop tart recipes and decided to add in strawberry puree to the meringue buttercream. But, trust me, this frosting is just as delicious without adding in any extra flavoring.
I used this frosting on plain sugar cookies. This frosting is delicious on anything you would normally put frosting on though! Take my word for it!
Strawberry Italian Meringue Buttercream
adapted from, Cake Love, Italian Meringue Buttercream
5 egg whites
1 1/4 cups white sugar
1/4 cup water
4 sticks softened unsalted butter
1/2 cup pureed strawberries
Put egg whites into a standing mixer with the whip attachment.
In a saucepan, put the 1 cup sugar and water. Stir. Heat over medium-high heat and place a candy thermometer in the saucepan. Wait until the mixture heats until 245 degrees.
Meanwhile, whip the egg whites until soft peaks start to form. Then, add in 1/4 cup sugar while the mixer is still running.
When the sugar mixture reaches 245 degrees, pour into meringue with the mixer beating at slow speed. Then, increase the mixture speed to medium until meringue is cooled.
Cut the butter into tablespoon portions. Add the butter into the meringue one piece at a time, beating well after each addition. Once the butter is incorporated and the meringue is smooth, turn off the mixture and gently fold in the pureed strawberries. You then have delicious buttercream frosting:)
*If, after the butter is added, the mixture looks curdled just continue mixing until smooth.
**Leftover meringue refrigerates and freezers well!
***This meringue recipe can be cut in half and still comes out nicely! Just make sure to use 3 eggs when cutting in half!
I used this frosting on plain sugar cookies. This frosting is delicious on anything you would normally put frosting on though! Take my word for it!
Strawberry Italian Meringue Buttercream
adapted from, Cake Love, Italian Meringue Buttercream
5 egg whites
1 1/4 cups white sugar
1/4 cup water
4 sticks softened unsalted butter
1/2 cup pureed strawberries
Put egg whites into a standing mixer with the whip attachment.
In a saucepan, put the 1 cup sugar and water. Stir. Heat over medium-high heat and place a candy thermometer in the saucepan. Wait until the mixture heats until 245 degrees.
Meanwhile, whip the egg whites until soft peaks start to form. Then, add in 1/4 cup sugar while the mixer is still running.
When the sugar mixture reaches 245 degrees, pour into meringue with the mixer beating at slow speed. Then, increase the mixture speed to medium until meringue is cooled.
Cut the butter into tablespoon portions. Add the butter into the meringue one piece at a time, beating well after each addition. Once the butter is incorporated and the meringue is smooth, turn off the mixture and gently fold in the pureed strawberries. You then have delicious buttercream frosting:)
*If, after the butter is added, the mixture looks curdled just continue mixing until smooth.**Leftover meringue refrigerates and freezers well!
***This meringue recipe can be cut in half and still comes out nicely! Just make sure to use 3 eggs when cutting in half!
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