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Strawberry Buttercream Frosting
Credit:
Con Poulos
Recipe Summary
Yield: Makes about 5 cups
Ingredients
Ingredient Checklist
4 large egg whites, room temperature
1 1/4 cups sugar
3/4 pound (3 sticks) unsalted butter, softened, cut into small pieces
1 1/2 cups fresh strawberries, pureed
Cook's Notes
Refrigerate for up to 3 days. Bring to room temperature, and beat on low speed until smooth before using.
Gallery
Strawberry Buttercream Frosting
Credit:
Con Poulos
Recipe Summary
Yield: Makes about 5 cups
Gallery
Strawberry Buttercream Frosting
Credit:
Con Poulos
Strawberry Buttercream Frosting
Credit:
Con Poulos
Strawberry Buttercream Frosting
Recipe Summary
Yield: Makes about 5 cups
Recipe Summary
Yield: Makes about 5 cups
Yield: Makes about 5 cups
Makes about 5 cups
Ingredients
Ingredients
- 4 large egg whites, room temperature
- 1 1/4 cups sugar
- 3/4 pound (3 sticks) unsalted butter, softened, cut into small pieces
- 1 1/2 cups fresh strawberries, pureed
Directions
Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate.
Cook's Notes
Refrigerate for up to 3 days. Bring to room temperature, and beat on low speed until smooth before using.
Cook’s Notes
Refrigerate for up to 3 days. Bring to room temperature, and beat on low speed until smooth before using.
Reviews (53)
Add Rating & Review
339 Ratings
5 star values:
51
4 star values:
59
3 star values:
121
2 star values:
77
1 star values:
31
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Reviews (53)
Add Rating & Review
339 Ratings
5 star values:
51
4 star values:
59
3 star values:
121
2 star values:
77
1 star values:
31
Add Rating & Review
339 Ratings
5 star values:
51
4 star values:
59
3 star values:
121
2 star values:
77
1 star values:
31
339 Ratings
5 star values:
51
4 star values:
59
3 star values:
121
2 star values:
77
1 star values:
31
339 Ratings
5 star values:
51
4 star values:
59
3 star values:
121
2 star values:
77
1 star values:
31
- 5 star values:
- 51
- 4 star values:
- 59
- 3 star values:
- 121
- 2 star values:
- 77
- 1 star values:
- 31
Martha Stewart Member
Rating: 1 stars
07/01/2019
This recipe does not work. There is no confectioners sugar so it does turn into frosting. What you are left with is a strawberry soup!
Martha Stewart Member
Rating: 1 stars
05/03/2019
Don't waste your time making this frosting, unless you want to fail because I couldn't agree more with MS106564. I can't tell you how much time and money I wasted making this frosting and I'm an experienced baker. After dumping three batches of 'soup', I went onto YouTube and watched someone make this frosting. That was two years ago and it has never failed to come out perfectly.
Martha Stewart Member
Rating: 1 stars
01/14/2019
Great recipe...if you want to make $20.00 strawberry soup. I splurged on high quality butter and strawberries only to watch the frosting break soon as I added the purée. Too expensive to not work out.
Martha Stewart Member
Rating: 3 stars
08/01/2018
I haven’t tried out this recipe yet but i do have a question; how many cupcakes does this frost (piping, usual swirl)
Martha Stewart Member
Rating: 5 stars
06/15/2018
Worked out terrifically into a light, fluffy, and firm buttercream frosting. It was actually my first time making a frosting like this and I was quite impressed with both myself and the rescipe. I had a mild freak out once I was done adding the butter as it was starting to separate. So, I quickly popped it in the fridge to cool down a bit as I prepared the purée, took it out a couple minutes later and followed a couple tips from other websites to continue wishing at a higher speed. And like magic it all came together and I continued to add the purée. For all those saying it was too runny, have patience and look up some tips on saving it before throwing it away.
Martha Stewart Member
Rating: 5 stars
08/04/2017
This is a classic Swiss buttercream recipe. Those who it did not work for, did not follow instructions. Do not let their reviews stop you from trying this. The result was light, yet rich. Way better than a powdered sugar-based frosting. I did hold back a bit on the strawberry puree and used 1.25 cups. I was able to pipe it into a loose, thick swirl, though I could've let it cool and harden in the fridge a bit (but I impatient). I would make this again.
Martha Stewart Member
Rating: Unrated
08/09/2015
Does anyone know if this recipe is suitable for piping rosettes onto a layer cake? I experimented this week with another strawberry buttercream, and the fruit made it unstable. They wouldn't hold their shape.
Martha Stewart Member
Rating: 1 stars
12/31/2014
I'm BEYOND DISAPPOINTED! I purchased your book and this recipe if just a disaster. After adding the puree my buttercream curdled and just became a nasty thick soup. After reading the reviews I noticed I wasn't the only one, and this really makes me mad! Now I have to search your recipes ONLINE from your book just to see if they're worth trying out. I also kept beating the buttercream for about 20 mins more and it was still a disappointment, second time throwing it out. Waste of time and money :(
Martha Stewart Member
Rating: Unrated
08/08/2014
This is the BEST frosting. A stand mixer works best, the butter should be cool, not warm and add it in 2-3 tablespoon blobs. Mix for several minutes after adding all the butter. Keep the strawberry puree cold and be sure to switch to the paddle when adding it. And it is true that after adding the strawberry puree it looks like a mess, but don't give up. Let the mixer run and it will come together beautifully.
Martha Stewart Member
Rating: Unrated
08/30/2013
Someone who had great success with this, please tell me what is meant by 1 1/2 cups strawberries pureed? a) is that 1 1/2 cups of strawberries or 1 1/2 cups of puree? b) how do you puree it?
Martha Stewart Member
Rating: Unrated
03/29/2013
Mine also broke, however having made buttercream before I know that you just need to continue beating it & it will come back together. I turned up the speed & beat for a few minutes, it came back together & turned out delicious. Also I made it with puréed & strained blueberries.
Martha Stewart Member
Rating: Unrated
03/29/2013
cv
Martha Stewart Member
Rating: Unrated
03/29/2013
This buttercream is perfect, resilient, and tasty IF you follow these few tips. 1. fresh berries only, when they are frozen the extra h2o will break it, look up phase separation. 2. use a spatula to mix in the puree beating it could over whip everything you worked to create, nice and easy. it will look horrifyingly irreversibly thin and chunky, keep going just nice and easy, itll smooth out. do ahead: to revive it, put the entire batch in to a low double boil to bring back to rm temp & see #2.
Martha Stewart Member
Rating: Unrated
02/14/2013
VERY DISAPPOINTED !!!!!!!!!!! I followed the recipe exactly as listed, once I added the puree the whole thing fell apart. All that work with disappointment. I really think that this recipe needs to be redone so this problem doesn't happened to future makers.
Martha Stewart Member
Rating: 3 stars
01/03/2013
I didn't use a thermometer with the egg whites & sugar, I just sort of eyeballed it and made sure the sugar was dissolved. The recipe was beautiful up until adding the puree, like everyone else. I used frozen whole strawberries since they weren't in season & my puree was a bit runny, so I added only 1 cup. It thinned the frosting out a bit & I beat for 10 minutes - still a bit thin. I put in a sealed container over night & it thickened right up & although not still quite as thick as I'd like.
Martha Stewart Member
Rating: 5 stars
10/02/2012
best frosting ever....done this twice but my problem is not with the addition of puree...1st i didnt beat the eggwhites n sugar mixture n add the butter directly...its soft but so delicious, the second time...it was perfect...try it out n u wont regret it....
Martha Stewart Member
Rating: Unrated
07/07/2012
This is delicious frosting!! I added 1.5 cups of pureed strawberries (actually I added even more than that), not 1.5 cups of strawberries that were pureed. It did start to separate but all I needed to do was turn up the speed on the mixer and pour the puree in slowly and it all came together. The puree was cold too, and it worked fine. You just need to add the puree very slowly or else it will separate just like a salad dressing.
Martha Stewart Member
Rating: 4 stars
05/28/2012
Yummy! I would actually prefer it to be a tiny bit sweeter, but love that it is not sickening sweet. If you are having trouble with separation at the end, keep beating and add a few more tablespoons of softened butter. It should come back together.
Martha Stewart Member
Rating: 5 stars
05/22/2012
I also used Extra Large Eggs (which looked more like large eggs in my opinion).
Martha Stewart Member
Rating: 5 stars
05/22/2012
PERFECTION!!
Adding Strawberries: Cut strawberries into halves THEN measure out 1.5cups. Also make sure your berries are dry before you puree, you do not want extra water in the recipe. Do not add puree all at once…small doses… I actually ONLY used 80% of the puree in my buttercream and it tasted great. Making Swiss Meringue is time consuming… it takes about 5-7 mins to cook on stove top and about 10 mins to come to stiff peak .. Hope this helps!
Martha Stewart Member
Rating: 1 stars
04/28/2012
Horrible! Mine turned out like soup! Waaaaaay too runny to fix. What a disappointment.
Martha Stewart Member
Rating: Unrated
04/03/2012
I just made this and it turned out great. I followed the recipe but I didn't use a candy thermometer, I just let the sugar dissolve and whipped it really well. I used my mixer and mixed exactly as long as it said to. One thing I was confused about was the strawberries. I wasn't sure if it called for 1 1/2 cups of strawberries and then puree them, or 1 1/2 cups of strawberry puree. I added the puree very slowly and used about 3/4 cup of puree. I was afraid it would be runny if I used more.
Martha Stewart Member
Rating: Unrated
03/20/2012
@ChristinaStallard
Thanks for the tip! I have made this recipe countless times because of the taste (not sweet as the usual buttercream) and I have only had the perfect consistency ONCE out of all those times!!! I don't understand how the butter can still be too cold... maybe because the eggwhites came from being hot? My prob starts after adding the puree, it doesn't mix into the buttercream smoothly and stays liquid. So if I gently heat it all up over simmering water it'll come together then?
Martha Stewart Member
Rating: 3 stars
02/21/2012
I needed a Valentines Day cupcake frosting, this pink strawberry topping looked adorable! I used my kitchen aid blender and a good digital thermometer to keep with with instructions. I usually prefer a whipped cream frosting but this frosting is pretty and has natural ingredients. I left my cupcakes out of fridge in a container overnight,and put frosting in fridge since it has butter and eggs. Had to microwave to soften frosting for fast spreading next day.
Martha Stewart Member
Rating: Unrated
02/11/2012
This recipe can be tricky when the puree is added because it can cause the frosting to separate. Make sure the puree and the butter are at room temperature. If your frosting does separate and becomes greasy and lumpy, place it over a pot of simmer water and beat until it regains the proper texture. Swiss meringue buttercream tends to separate if the butter is too cold when added to the mixture. You might consider using less butter as well. Mine worked after some trial and error. Good luck!
Martha Stewart Member
Rating: Unrated
01/31/2012
I made this, only I substituted the pure for strawberry and raspberry jam. It mixed great and tasted great.
Martha Stewart Member
Rating: 1 stars
01/21/2012
This didn't work at all! I ended up throwing out the whole batch and just going dry
Martha Stewart Member
Rating: 1 stars
10/09/2011
This recipe was terrible! I wasted so much time on this. VERY dissapointed! Please if you try it, DO NOT add the puree!
Martha Stewart Member
Rating: Unrated
09/29/2011
I always use these directions when making any Italian Buttercream recipe.
http://www.youtube.com/watch?v=uBBoRMWcfNc
Martha Stewart Member
Rating: Unrated
09/26/2011
Yeah, the same separation happened to me. Beautiful buttercream then added the puree and it went to a disgusting, though still tasty, mess. I've been mixing it on low with a paddle for the last half hour and it's barely starting to mix... too much work for me. Hopefully it'll eventually take otherwise I'm hooped and have nothing to frost my cupcakes with.
Martha Stewart Member
Rating: Unrated
07/21/2011
Can someone help me figure out what I'm doing wrong? I tried this recipe twice, and both times it was a complete flop. First time I didn't use a candy thermometer, second time I did. First time, just before I added the strawberry puree, the frosting 'split', and the second time it happened when I added the strawberry puree. It ended up being a blobby mess. Ahhh!!! What a waste. What did I do wrong?!?
Martha Stewart Member
Rating: Unrated
05/08/2011
This icing was amazing. I made it with the Sprinkles Strawberry Cupcakes recipe: http://www.marthastewart.com/258957/sprinkles-strawberry-cupcakes.
They were a huge hit! I was worried that the icing wouldn't turn out because my digital thermometer stopped working during the first step. Then when I added the strawberries it looked like strawberry soup. I turned away from the mixer to look for powdered sugar to add to stiffen it up, and when I looked back it had firmed up into perfect icing!
Martha Stewart Member
Rating: Unrated
04/03/2011
SMBC, will you EVER be fully tamed? It seems that the Swiss Meringue buttercream base of this frosting only works for me about 60 percent of the time. Today, the failure was at the egg white stage; no matter how long I whipped, they just would not fluff. *hangs head in shame*
Martha Stewart Member
Rating: Unrated
03/04/2011
I made a good buttercream frosting instead of this one. I added the strawberry puree before adding any cream/milk. It was delicious and we all enjoyed the strawberry cupcakes with strawberry icing.
Martha Stewart Member
Rating: Unrated
12/07/2010
@ julialw
Yes! I made it w/ a handheld mixer and everyone loved it!
Martha Stewart Member
Rating: Unrated
10/18/2010
Can this be made using a hand mixer instead of a fancy stand mixer?
Martha Stewart Member
Rating: Unrated
10/16/2010
i got it! for the frosting, after you add in the puree you're gonna see some "phase separation", which seem like the butter is separating into small chunks away from the liquid. just keep beating the mixture for at least 5 minutes and everything will come back together into normal frosting look.
Martha Stewart Member
Rating: Unrated
08/04/2010
Chagen, you either added your butter before the egg whites and sugar had cooled down completely, your butter wasn't soft enough (it should be squishy) or you added the butter too fast and it didn't have enough time to combine with the egg white mix so the entire thing broke or "chunked up." Wait until the bottom of your mixing bowl is cool before you add the butter and add it slowly only a few pieces at a time checking to make sure that the butter and egg mix combines before adding more butter.
Martha Stewart Member
Rating: Unrated
07/07/2010
can somebody help me figure out what i did wrong... when i was whisking the 160 degree egg whites/suger and room temp butter together it chunked up and separated. did my egg whites get to hot or was my butter not at the correct temp or was it something else???
Martha Stewart Member
Rating: Unrated
04/30/2010
would using confectioners type sugar be better? There is a good recipe for buttercream frosting on the bag and I am going to try it. I think it's the moisture content of the strawberries that ruin the frosting so how about just a buttercream with a drop of red food color? The cupcake will carry the fresh strawberry taste adequately I feel.
Martha Stewart Member
Rating: Unrated
11/17/2009
It was a challenge to keep it from separating but the most disappointing was the taste. It was over the top sweet for my taste.
Martha Stewart Member
Rating: Unrated
07/10/2009
Can these be frosted a day in advance? I am worried about the strawberry running --or should I wait unitl the morning of the shower?
Martha Stewart Member
Rating: Unrated
06/13/2009
my frosting separated too, but I didn't wait for it to fully come to room temp, so that probably has something to do with it. Best just to use all at once, I think.
Martha Stewart Member
Rating: Unrated
05/03/2009
Correction - just took WAY longer to mix frosting back to normal than I thought! If this happens to you just put in mixer on low and walk away for a bit.
Martha Stewart Member
Rating: Unrated
05/02/2009
Any way to fix this? Frosting came out fine but put in fridge and seperated when warmed and beat on low! Glad I made a half batch!
Martha Stewart Member
Rating: Unrated
04/23/2009
add the puree alittle at a time. so it's not watery.
Martha Stewart Member
Rating: Unrated
03/02/2009
Try putting in an airtight container and refrigerating. It works better the next day and thickens to frosting consistency.
Martha Stewart Member
Rating: Unrated
03/02/2009
I had a problem with the frosting, too
Martha Stewart Member
Rating: Unrated
02/07/2009
I'm sad to say that this frosting just does NOT work. I tried it according to the original recipe; I tried making it with some variations to see if I could get it to work; I chilled it and then rebeat it...NOTHING worked. What a waste. :(
Martha Stewart Member
Rating: Unrated
02/02/2009
Yes I had a problem with the strawberries, I had to throw away my entire batch, because I didnt drain the strawberries after I pureed them...so upsetting. When brought back to room temp the buttercream looked very unappetizing.
Martha Stewart Member
Rating: Unrated
01/30/2009
Buttercream was rather flavorless except for strawberry touch. Rather greasy texture but pairs well with yellow cupcakes. After pureeing the strawberries, I put them in a colander over a measuring cup and let the excess water drain out. Had read previous reviews that adding strawberries made it watery. This seemed to do the trick.
Martha Stewart Member
Rating: 1 stars
07/01/2019
This recipe does not work. There is no confectioners sugar so it does turn into frosting. What you are left with is a strawberry soup!
Rating: 1 stars
Rating: 1 stars
05/03/2019
Don't waste your time making this frosting, unless you want to fail because I couldn't agree more with MS106564. I can't tell you how much time and money I wasted making this frosting and I'm an experienced baker. After dumping three batches of 'soup', I went onto YouTube and watched someone make this frosting. That was two years ago and it has never failed to come out perfectly.
Rating: 1 stars
01/14/2019
Great recipe...if you want to make $20.00 strawberry soup. I splurged on high quality butter and strawberries only to watch the frosting break soon as I added the purée. Too expensive to not work out.
Rating: 3 stars
08/01/2018
I haven’t tried out this recipe yet but i do have a question; how many cupcakes does this frost (piping, usual swirl)
Rating: 3 stars
Rating: 5 stars
06/15/2018
Worked out terrifically into a light, fluffy, and firm buttercream frosting. It was actually my first time making a frosting like this and I was quite impressed with both myself and the rescipe. I had a mild freak out once I was done adding the butter as it was starting to separate. So, I quickly popped it in the fridge to cool down a bit as I prepared the purée, took it out a couple minutes later and followed a couple tips from other websites to continue wishing at a higher speed. And like magic it all came together and I continued to add the purée. For all those saying it was too runny, have patience and look up some tips on saving it before throwing it away.
Rating: 5 stars
Rating: 5 stars
08/04/2017
This is a classic Swiss buttercream recipe. Those who it did not work for, did not follow instructions. Do not let their reviews stop you from trying this. The result was light, yet rich. Way better than a powdered sugar-based frosting. I did hold back a bit on the strawberry puree and used 1.25 cups. I was able to pipe it into a loose, thick swirl, though I could've let it cool and harden in the fridge a bit (but I impatient). I would make this again.
Rating: Unrated
08/09/2015
Does anyone know if this recipe is suitable for piping rosettes onto a layer cake? I experimented this week with another strawberry buttercream, and the fruit made it unstable. They wouldn't hold their shape.
Rating: Unrated
Rating: 1 stars
12/31/2014
I'm BEYOND DISAPPOINTED! I purchased your book and this recipe if just a disaster. After adding the puree my buttercream curdled and just became a nasty thick soup. After reading the reviews I noticed I wasn't the only one, and this really makes me mad! Now I have to search your recipes ONLINE from your book just to see if they're worth trying out. I also kept beating the buttercream for about 20 mins more and it was still a disappointment, second time throwing it out. Waste of time and money :(
Rating: Unrated
08/08/2014
This is the BEST frosting. A stand mixer works best, the butter should be cool, not warm and add it in 2-3 tablespoon blobs. Mix for several minutes after adding all the butter. Keep the strawberry puree cold and be sure to switch to the paddle when adding it. And it is true that after adding the strawberry puree it looks like a mess, but don't give up. Let the mixer run and it will come together beautifully.
Rating: Unrated
08/30/2013
Someone who had great success with this, please tell me what is meant by 1 1/2 cups strawberries pureed? a) is that 1 1/2 cups of strawberries or 1 1/2 cups of puree? b) how do you puree it?
Rating: Unrated
03/29/2013
Mine also broke, however having made buttercream before I know that you just need to continue beating it & it will come back together. I turned up the speed & beat for a few minutes, it came back together & turned out delicious. Also I made it with puréed & strained blueberries.
cv
This buttercream is perfect, resilient, and tasty IF you follow these few tips. 1. fresh berries only, when they are frozen the extra h2o will break it, look up phase separation. 2. use a spatula to mix in the puree beating it could over whip everything you worked to create, nice and easy. it will look horrifyingly irreversibly thin and chunky, keep going just nice and easy, itll smooth out. do ahead: to revive it, put the entire batch in to a low double boil to bring back to rm temp & see #2.
Rating: Unrated
02/14/2013
VERY DISAPPOINTED !!!!!!!!!!! I followed the recipe exactly as listed, once I added the puree the whole thing fell apart. All that work with disappointment. I really think that this recipe needs to be redone so this problem doesn't happened to future makers.
Rating: 3 stars
01/03/2013
I didn't use a thermometer with the egg whites & sugar, I just sort of eyeballed it and made sure the sugar was dissolved. The recipe was beautiful up until adding the puree, like everyone else. I used frozen whole strawberries since they weren't in season & my puree was a bit runny, so I added only 1 cup. It thinned the frosting out a bit & I beat for 10 minutes - still a bit thin. I put in a sealed container over night & it thickened right up & although not still quite as thick as I'd like.
Rating: 5 stars
10/02/2012
best frosting ever....done this twice but my problem is not with the addition of puree...1st i didnt beat the eggwhites n sugar mixture n add the butter directly...its soft but so delicious, the second time...it was perfect...try it out n u wont regret it....
Rating: Unrated
07/07/2012
This is delicious frosting!! I added 1.5 cups of pureed strawberries (actually I added even more than that), not 1.5 cups of strawberries that were pureed. It did start to separate but all I needed to do was turn up the speed on the mixer and pour the puree in slowly and it all came together. The puree was cold too, and it worked fine. You just need to add the puree very slowly or else it will separate just like a salad dressing.
Rating: 4 stars
05/28/2012
Yummy! I would actually prefer it to be a tiny bit sweeter, but love that it is not sickening sweet. If you are having trouble with separation at the end, keep beating and add a few more tablespoons of softened butter. It should come back together.
Rating: 4 stars
Rating: 5 stars
05/22/2012
I also used Extra Large Eggs (which looked more like large eggs in my opinion).
PERFECTION!!
Adding Strawberries: Cut strawberries into halves THEN measure out 1.5cups. Also make sure your berries are dry before you puree, you do not want extra water in the recipe. Do not add puree all at once…small doses… I actually ONLY used 80% of the puree in my buttercream and it tasted great. Making Swiss Meringue is time consuming… it takes about 5-7 mins to cook on stove top and about 10 mins to come to stiff peak .. Hope this helps!
Rating: 1 stars
04/28/2012
Horrible! Mine turned out like soup! Waaaaaay too runny to fix. What a disappointment.
Rating: Unrated
04/03/2012
I just made this and it turned out great. I followed the recipe but I didn't use a candy thermometer, I just let the sugar dissolve and whipped it really well. I used my mixer and mixed exactly as long as it said to. One thing I was confused about was the strawberries. I wasn't sure if it called for 1 1/2 cups of strawberries and then puree them, or 1 1/2 cups of strawberry puree. I added the puree very slowly and used about 3/4 cup of puree. I was afraid it would be runny if I used more.
Rating: Unrated
03/20/2012
@ChristinaStallard
Thanks for the tip! I have made this recipe countless times because of the taste (not sweet as the usual buttercream) and I have only had the perfect consistency ONCE out of all those times!!! I don't understand how the butter can still be too cold... maybe because the eggwhites came from being hot? My prob starts after adding the puree, it doesn't mix into the buttercream smoothly and stays liquid. So if I gently heat it all up over simmering water it'll come together then?
Rating: 3 stars
02/21/2012
I needed a Valentines Day cupcake frosting, this pink strawberry topping looked adorable! I used my kitchen aid blender and a good digital thermometer to keep with with instructions. I usually prefer a whipped cream frosting but this frosting is pretty and has natural ingredients. I left my cupcakes out of fridge in a container overnight,and put frosting in fridge since it has butter and eggs. Had to microwave to soften frosting for fast spreading next day.
Rating: Unrated
02/11/2012
This recipe can be tricky when the puree is added because it can cause the frosting to separate. Make sure the puree and the butter are at room temperature. If your frosting does separate and becomes greasy and lumpy, place it over a pot of simmer water and beat until it regains the proper texture. Swiss meringue buttercream tends to separate if the butter is too cold when added to the mixture. You might consider using less butter as well. Mine worked after some trial and error. Good luck!
Rating: Unrated
01/31/2012
I made this, only I substituted the pure for strawberry and raspberry jam. It mixed great and tasted great.
Rating: 1 stars
01/21/2012
This didn't work at all! I ended up throwing out the whole batch and just going dry
Rating: 1 stars
10/09/2011
This recipe was terrible! I wasted so much time on this. VERY dissapointed! Please if you try it, DO NOT add the puree!
Rating: Unrated
09/29/2011
I always use these directions when making any Italian Buttercream recipe.
http://www.youtube.com/watch?v=uBBoRMWcfNc
Rating: Unrated
09/26/2011
Yeah, the same separation happened to me. Beautiful buttercream then added the puree and it went to a disgusting, though still tasty, mess. I've been mixing it on low with a paddle for the last half hour and it's barely starting to mix... too much work for me. Hopefully it'll eventually take otherwise I'm hooped and have nothing to frost my cupcakes with.
Rating: Unrated
07/21/2011
Can someone help me figure out what I'm doing wrong? I tried this recipe twice, and both times it was a complete flop. First time I didn't use a candy thermometer, second time I did. First time, just before I added the strawberry puree, the frosting 'split', and the second time it happened when I added the strawberry puree. It ended up being a blobby mess. Ahhh!!! What a waste. What did I do wrong?!?
Rating: Unrated
05/08/2011
This icing was amazing. I made it with the Sprinkles Strawberry Cupcakes recipe: http://www.marthastewart.com/258957/sprinkles-strawberry-cupcakes.
They were a huge hit! I was worried that the icing wouldn't turn out because my digital thermometer stopped working during the first step. Then when I added the strawberries it looked like strawberry soup. I turned away from the mixer to look for powdered sugar to add to stiffen it up, and when I looked back it had firmed up into perfect icing!
Rating: Unrated
04/03/2011
SMBC, will you EVER be fully tamed? It seems that the Swiss Meringue buttercream base of this frosting only works for me about 60 percent of the time. Today, the failure was at the egg white stage; no matter how long I whipped, they just would not fluff. *hangs head in shame*
Rating: Unrated
03/04/2011
I made a good buttercream frosting instead of this one. I added the strawberry puree before adding any cream/milk. It was delicious and we all enjoyed the strawberry cupcakes with strawberry icing.
Rating: Unrated
12/07/2010
@ julialw
Yes! I made it w/ a handheld mixer and everyone loved it!
Rating: Unrated
10/18/2010
Can this be made using a hand mixer instead of a fancy stand mixer?
Rating: Unrated
10/16/2010
i got it! for the frosting, after you add in the puree you're gonna see some "phase separation", which seem like the butter is separating into small chunks away from the liquid. just keep beating the mixture for at least 5 minutes and everything will come back together into normal frosting look.
Rating: Unrated
08/04/2010
Chagen, you either added your butter before the egg whites and sugar had cooled down completely, your butter wasn't soft enough (it should be squishy) or you added the butter too fast and it didn't have enough time to combine with the egg white mix so the entire thing broke or "chunked up." Wait until the bottom of your mixing bowl is cool before you add the butter and add it slowly only a few pieces at a time checking to make sure that the butter and egg mix combines before adding more butter.
Rating: Unrated
07/07/2010
can somebody help me figure out what i did wrong... when i was whisking the 160 degree egg whites/suger and room temp butter together it chunked up and separated. did my egg whites get to hot or was my butter not at the correct temp or was it something else???
Rating: Unrated
04/30/2010
would using confectioners type sugar be better? There is a good recipe for buttercream frosting on the bag and I am going to try it. I think it's the moisture content of the strawberries that ruin the frosting so how about just a buttercream with a drop of red food color? The cupcake will carry the fresh strawberry taste adequately I feel.
Rating: Unrated
11/17/2009
It was a challenge to keep it from separating but the most disappointing was the taste. It was over the top sweet for my taste.
Rating: Unrated
07/10/2009
Can these be frosted a day in advance? I am worried about the strawberry running --or should I wait unitl the morning of the shower?
Rating: Unrated
06/13/2009
my frosting separated too, but I didn't wait for it to fully come to room temp, so that probably has something to do with it. Best just to use all at once, I think.
Rating: Unrated
05/03/2009
Correction - just took WAY longer to mix frosting back to normal than I thought! If this happens to you just put in mixer on low and walk away for a bit.
Rating: Unrated
05/02/2009
Any way to fix this? Frosting came out fine but put in fridge and seperated when warmed and beat on low! Glad I made a half batch!
Rating: Unrated
04/23/2009
add the puree alittle at a time. so it's not watery.
Rating: Unrated
03/02/2009
Try putting in an airtight container and refrigerating. It works better the next day and thickens to frosting consistency.
I had a problem with the frosting, too
Rating: Unrated
02/07/2009
I'm sad to say that this frosting just does NOT work. I tried it according to the original recipe; I tried making it with some variations to see if I could get it to work; I chilled it and then rebeat it...NOTHING worked. What a waste. :(
Rating: Unrated
02/02/2009
Yes I had a problem with the strawberries, I had to throw away my entire batch, because I didnt drain the strawberries after I pureed them...so upsetting. When brought back to room temp the buttercream looked very unappetizing.
Rating: Unrated
01/30/2009
Buttercream was rather flavorless except for strawberry touch. Rather greasy texture but pairs well with yellow cupcakes. After pureeing the strawberries, I put them in a colander over a measuring cup and let the excess water drain out. Had read previous reviews that adding strawberries made it watery. This seemed to do the trick.
All Reviews for Strawberry Buttercream Frosting
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All Reviews for Strawberry Buttercream Frosting
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