Strawberry Meringue Buttercream

284 Ratings
41 Reviews

This recipe for strawberry meringue buttercream from "Martha Stewart's Baking Handbook" is the perfect frosting for White Cupcakes.

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Ingredients

4 large egg whites
1 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
1 teaspoon pure vanilla extract
1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor

Directions

Step 1

In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).

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Step 2

Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
Step 3

Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.

Variations

On "Martha Bakes," Martha doubled this recipe and used 2 cups strawberries, hulled and diced, plus 1/2 cup strawberry preserves, in place of the pureed strawberry jam.

Reviews (41)

284 Ratings

5 star values: 49
4 star values: 84
3 star values: 86
2 star values: 50
1 star values: 15

Anonymous

04/17/2019

So this, my friends, is ultimate strawberry NIRVANA! Turned out amazing! I cut the recipe in half, because I had less cupcakes. Also, instead of strawberry jam I used fresh strawberries I picked from a strawberry farm down the street from me. I pure them with a little bit of sugar. I used everything room temperature and also waited for the eggs to cool down a little bit, like 3 min. I think if everything is same temperature there is no curdling. Also I used a little bit less of the pure, like 2oz less, and slowly incorporated into the butter egg mixture, mixing it on a medium slow for about 2 minutes. Its absolutely the most decadent frosting I ever made, wow! bite of those cupcakes and I feel like in heaven!

Anonymous

06/12/2017

We loved it! The kids said it tasted just like a strawberry milkshake on our cupcakes. I think the trick is really beating it the full 6-7 minutes as it cools down so it all incorporates from a thin, then curdled, substance - to the perfect constancy for piping!

Anonymous

08/18/2016

Oh!!! Followed exactly the same including temperature and the frosting turned out amazing!! I'm seriously surprised how people write such reviews without making the recipes properly!! It's nothing but creating confusion to the readers and dropping the idea of making such delicious recipes. I generally doesn't comment but after tasting the frosting, I had to create an account and write this. Even home cooks like me can do this! Thanks so much Martha. God bless you.

Anonymous

05/23/2016

Like others here, I followed the recipe that calls for strawberry puree. All was well until I added the puree, then the frosting broke. It didn't seem salvageable, but there was no way I was going to throw out 3 sticks of butter. I researched how to save broken buttercream via google. I put the mixture in my food processor & gave it a whirl. To my surprise, it all came together as frosting! It needed the speed that I couldn't get from my hand mixer. Please try this if you run into this problem.

Anonymous

03/27/2016

I made this for Easter dinner tonight, and while the cake itself cake out amazing, the icing failed. I had the merengue perfect, but as soon as I added the butter it curdled. I'm hoping to make the cake again soon, but will use a different icing recipe.

Anonymous

06/23/2015

I have made/decorated a lot of cakes, but I've never tasted a better frosting! I would use it on wedding cakes now. Thanks so much!

Anonymous

05/13/2015

I have now made this recipe twice. The first time my frosting was horrible and curdled. I found this website with instruction on how to fix it and it worked! Bless that woman for fixing my frosting! http://www.jasonandshawnda.com/foodiebride/archives/7640 The second time I made it, I did what KaraHeartsCupcakes suggested and put my egg whites in the refrigerator to cool for a few minutes before beating in the butter. This time, it came out perfectly! I love this icing. LOVE. :)

Anonymous

07/13/2014

Love, love, love this frosting recipe! Easy to make, smooth and flavorful. Together with Martha Stewart's strawberry cupcakes, and you'll think you've died and gone to heaven.

Anonymous

04/20/2014

WARNING! If you saw Strawberry Cupcakes on "Martha Bakes" show on PBS like I did, please note the recipe above IS NOT THE SAME as the video. Comments below describe strawberry soup, and no wonder! The recipe above has 1/2 as many eggs, less sugar, 3x more "preserves", not to mention the absence of fresh strawberries that tickled our curiosity & taste buds. Please watch the video: http://www.marthastewart.com/310430/strawberry-cupcakes and write down the recipe as she makes it. Good Luck!

Anonymous

02/07/2014

Thank you so much, Oliviamay for the link to the youtube video! After trying this buttercream, which turned into soup, I watched Dyannbakes,then tried the icing,using her measurements,and it came out perfectly. And, LisaNYC is correct in saying that the icing recipe in Martha's cupcake book is different. The strawberry jam works much better than fresh strawberries; the strawberry cupcake recipe in her book work perfectly.I'm so glad that you both wrote a review! It's what I love about this site.

Anonymous

09/09/2013

unbelievably good!

Anonymous

03/26/2013

This is a wonderful recipe. You just have to follow the directions -- really. Here is a good primer for meringue buttercream. http://www.youtube.com/watch?v=uBBoRMWcfNc

Anonymous

07/29/2012

I have made this icing several times and it used to turn out soupy like many others. I now know why. After you beat your egg whites, if they are not cold when you add the butter, the butter will melt and thus you get soupy icing that can't be saved. I now refrigerate the beatten egg whites for 5-10 min and then add the butter and strawberries and it turns out great EVERY time!

Anonymous

06/22/2012

I made this recipe as is and it turned out perfect! As another review said, you can't rush things. It took me 15 mins of whisking the egg whites and sugar until they seemed ready. And then I beat them for another while (once it was stiff I set a timer for 6 minutes). I did put the strawberry jam through my mini-prep and strained it. I added in gradually as other people said it caused their buttercream to go liquid, but mine held. I cooled the icing in an ice water bath before using it. Yummy!

Anonymous

06/02/2012

The strawberry cupcakes are delicious. But this is NOT the strawberry meringue buttercream frosting recipe in Stewart's Cupcakes book. The book uses fresh, pureed strawberries, which when added to the egg whites & sugar turn it into a pink soup that can not be saved. Putting it into the fridge just makes the butter curdle. I haven't tried it yet, but the web recipe has got to be better because it uses jam instead. It's 8:30 pm, my son's school picnic is 2moro, & I've gotta find a new frosting.

Anonymous

05/25/2012

Delicious! I will use the icing all the time (minus strawberry). It is so silky and not too sweet.

Anonymous

04/16/2012

What type of sugar is used in the recipe? Some say Caster sugar some say Granulated? Cheers Ollie

Anonymous

03/14/2012

i just made this with following adjustments: five egg whites, 3/4 cup sugar, 2 sticks butter, 3/4 cup pureed strawberry preserves and it turned out heavenly! I did have to beat it back into submission for about three minutes on high after adding the butter. It is light and airy and just the right hint of strawberry. It is warm at my house today so I stuck in the fridge while cupcakes cool. Thank you Martha!

Anonymous

02/20/2012

I found that if you make the frosting the night before, and store it in an air-tight container in the fridge overnight, the frosting gets stiffer and is perfect. I believe it has to do with the fact that the first thing you make is a very HEAVY marshmallow (egg whites and sugar).

Anonymous

02/19/2012

Absolute disappointment. This icing was so soupy and totally unusable despite starting with a good meringue consistency. Should have listened to the other bad reviews and saved my time and groceries. It would be nice if Martha or her staff could post a resolution to avoid such a mess!

Anonymous

02/14/2012

I made this icing for the Strawberry cupcakes and followed the recipe as stated. i was very particular, especially when i read the reviews that the icing was too "soupy". i whisked the egg whites and sugar in a double broiler, basically steaming my bowl with no direct heat on it. also, in the mixer i made it stay quite a while till i achieved a certain stiffness in the mix, adding the butter slowly and blending as it goes. Good luck! this was such a delicious icing!

Anonymous

01/22/2012

Made the cupcakes, they were really good I substituted whole wheat flour and brown sugar for a healthier take.. however, the icing was so soupy, it took me such a long time to make and no matter what i added to it to thicken it, it still was left too soupy to ice the cupcakes.. needless to say all this work was left after hours of work with a non iced cupcake...I'm not sure i would try this icing ever again... loved the idea with the fresh strawberry puree in the icing...

Anonymous

12/06/2011

I make merengue buttercream with pureed whole raspberries, and it is DELISH! I've not yet tried making the merengue icing with fruit jam or preserves--although if I had to choose between the two, I'd go with the preserves. From the way this recipes reads, I can see how it may be problematic--especially if the jam/preserves is cold when added to the freshly-made merengue icing. For this recipe, I would recommend the jam/preserves first be warmed-up in a saucepan. Otherwise, pureed fruit is best.

Anonymous

07/27/2011

The taste of this frosting is great, but I had trouble at the end with the consistency (after I added the strawberry jam). It separated and did not have a very appetizing appearance. Not sure what I should have done differently!

Anonymous

07/07/2011

I made this frosting along with the meringue cupcakes, and it was pretty good. It could have been amazing, but the strawberry jam made it taste like just that, strawberry jam.. I am not a big fan of the strawberry jam taste in a frosting, so if you do make it, I would recommend doing the puree it gives the option for. Otherwise, it was very good, especially with that meringue cupcake, which was very light, along like a strawberry shortcake cupcake.

Anonymous

04/09/2011

I've now made this buttercream 3 times and it still has not come right. I finally got the "color" right, but today it did not get thick enough to spread so I put it in the fridge, we'll see. Other times it is not a great spreading consistency. I bake a lot and have made a lot of different icings, but have never had so much trouble getting it right as with this one.

Anonymous

08/08/2010

I beat my cooked egg/sugar mix for 12 minutes to make sure it's not too warm for the butter. I've also added 1-2 sticks right out of the fridge to cool the meringue down before adding the remaining softened butter. For a slightly lighter BC, I use 12 egg whites, but this amount should be made in a 6 qt mixer, as a 5 qt KitchenAid is a little too small.

Anonymous

07/25/2010

There are a couple of key elements. You have to follow the stated whipping times. Especially the first one. It cools down the mixture. Take your time adding the butter as well. Also, you have to strain the pureed strawberries. The one thing I did differently is that after adding the strawberries I beat it on high for a few minutes. That stiffened it up. I think it's a great recipe. All buttercreams can be a bit fussy...just take your time.

Anonymous

03/17/2010

I just tried this, and the frosting is too soup-y. My only thought is that the egg white/sugar mixture was still too warm even after I beat it. (It beat up perfectly to the peaks described and it was a good texture for frosting the cake -- spreadable, but not too stiff.) The frosting doesn't seem to need this much butter. It seems to get in the way of the strawberry flavor. I'm currently letting the frosting chill in the fridge in hopes that it will harden enough to hold up on the cake.

Anonymous

10/18/2009

I have no idea what kind of Jam to use

Anonymous

07/25/2009

Me and my tia are having our own cooking class and we are making this in it

Anonymous

02/23/2009

I also used pureed strawberries - yuck! It was so goopy! Hopefully strawberry jam would work much better.

Anonymous

02/12/2009

Yeah, I followed the recipe from the magazine too. It was a total disaster! A lot of work to be utterly unusable. Wish I would have known to follow the one posted here on the website instead of the one published in the magazine. My copy of the mag went out in the trash along with the huge glop of strawberry-butter slop. Thanks a lot, Martha!

Anonymous

01/17/2009

Unfortunately, I followed this recipe from the magazine which calls for pureed strawberries. Big mistake. The water content of the fresh berries made the buttercream separate and was completely unusable. Very disappointing. I agree with the others about the overpowering butter taste. The strawberry cupcakes I made were good though.

Anonymous

10/09/2008

This frosting is delicious. I used it in as a filling for a wedding cake...it worked out beaufifully. I would agree with the comments about the butter, it didn't taste like butter to me but when you keep it in the refrigerator you can see the butter chunks in the frosting the next day...that was not cool.

Anonymous

09/24/2008

I made this icing to top the "Old Fashioned Vanilla Icebox Cake" to celebrate a 60th birthday. The birthday girl loves strawberry shortcake, so I cut the layers in 1/2 and iced each layer and added sliced strawberries. It was a hit! I was even asked in the restaurant where I had purchased it! The icing really does have a nice sheen to it, once it settles a bit.

Anonymous

05/17/2008

In n n n ve just made the icing without adding the strawberry jam and the consistency was ok, but I had to change the paddle attachment again for the whisk because it was becoming really runny. Also I agree with cleewatts, it is ok with less butter.

Anonymous

04/03/2008

Made this hours ago for a cupcake frosting party and it was fantastic. Very sweet and strawberry-ish. Could it be the type of jam you were using that perhaps didn't flavor the frosting enough?

Anonymous

03/19/2008

I made this recipe with seedless raspberry jam instead, and I thought it had a delicious raspberry flavor. Just remember, before serving, to let the cake sit out for at least half an hour to let the frosting soften a little. I thought this frosting was good.

Anonymous

03/08/2008

I tried this recipe and I would agree with Anca7 that it has an overpowering butter flavor. I reduced the butter to 1 cup, but you could probably reduce it to 3/4 and still have great results. It also makes A LOT of icing, It's more than enough for 24 cupcakes. My daughter and her classroom, loved the strawberry icing on their cupcakes.

Anonymous

02/09/2008

I tried this as a Valentine's treat for my nephews since it was pink and they were not crazy about it. I thought the butter was overpowering the overall taste but thought I would let them try it for themselves. They didn't finish their cupcakes.

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