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Strawberry Buttercream Frosting

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Use this recipe to decorate our Strawberry Cupcakes.

  • Yield: Makes about 5 cups
strawberry buttercream frosting

Photography: Con Poulos

Source: Martha Stewart Living, February 2009

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

  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.

Reviews Add a comment

  • lmich
    9 AUG, 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.
    Reply
  • Steph Aguilar
    31 DEC, 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 :(
    Reply
  • mduddy
    8 AUG, 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.
    Reply
  • mduddy
    8 AUG, 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.
    Reply
  • newcastlechook
    30 AUG, 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?
    Reply
  • MObaker
    29 MAR, 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.
    Reply
  • Colwin
    29 MAR, 2013
    cv
    Reply
  • Colwin
    29 MAR, 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.
    Reply
  • April Billingsley
    14 FEB, 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.
    Reply
  • tericarper
    3 JAN, 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.
    Reply