Strawberry Buttercream

This recipe is paired with Strawberry Cupcakes.

  • Yield: Makes about 5 cups
Strawberry Buttercream

Source: Martha Stewart Living, February 2008


  • 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


  1. 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.

  2. 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.

  3. 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.


Be the first to comment!