Strawberry Buttercream
If you find the buttercream separating a little after you've added the strawberry purée, you can stabilize it by beating in a little more softened butter.
Ingredients
- 1 cup (250 mL) strawberries (4 oz/125 g)
- 3 egg whites
- 2/3 cups (150 mL) granulated sugar
- 1-3/4 cups (425 mL) unsalted butter, softened
Preparation
In blender or food processor, purée strawberries; strain through fine sieve and set aside.
In heatproof bowl, whisk egg whites with sugar until frothy. Place over saucepan of boiling water; cook, whisking, until thermometer registers 110F/43C, or fingertip can remain in mixture for no longer than 10 seconds, about 1 minute. Beat with heavy-duty or stand mixer until cool, about 10 minutes.
Beat in butter, 1/4 cup/60 mL at a time, until satiny (if mixture seems to curdle, continue beating in more of the butter and mixture will come together); beat in strawberry purée.
Makes enough to ice one Strawberry Cake.
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