- 5
Ingredients
- 4 egg whites
- 1 1/4 cups sugar
- 3/4 pound unsalted butter at room temperature
- 8 ounces fresh strawberry puree
Preparation
Step 1
Combine egg whites and sugar in a heat proof bowl. Place over a double boiler and warm, whisking constantly, until mixture registers 160 degrees on an instant-reading thermometer.
Transfer egg mixture to a standing mixer fitted with the whisk attachment and whip on high speed. Mixture will form a thick, glossy, billowy meringue.
Continue beating until bowl feels completely cool. Lower mixer speed and beat in butter gradually.
Mix in the strawberry puree. For the smoothest buttercream, switch to the paddle attachment and continue beating on a medium-slow speed for another few minutes. Spread or pipe onto cooled cupcakes.
Any extra buttercream can be refrigerated for up to a week, or frozen indefinitely. Allow to return to room temperature before rebeating to restore its silky texture.