Strawberry Swiss Meringue Buttercream


  • 3-4 egg whites
  • 1 cup granulated sugar
  • 1.5 tsp vanilla extract
  • 3.5 sticks unsalted butter (room temperature)
  • 1/4 cup strawberry puree


  1. Puree strawberries in a blender.

  2. On a double boiler, whip egg whites and sugar until it reaches 140-150°F.

  3. Remove from double boiler and continue whipping until it forms stiff peaks.

  4. Mix in vanilla.

  5. Beat in butter in chunks and continue mixing until it looks like frosting. It'll take ~5min or so and may curdle in between.

  6. Beat in strawberry puree.