Strawberry Meringue Buttercream

Name: Strawberry Meringue Buttercream
Yield: Makes 5 cups
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

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

Source: Martha Stewart Living, July 2007

Makes 5 cups

Yield

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

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).
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.
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.

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Reviews

284

How would you rate this recipe?

284

thegirlinmuddyb

12 JUN, 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!
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MS112681321

27 MAR, 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.
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- ALR8605176DW
  
  14 OCT, 2016
  
  THE MERINGUE AND BUTTER IS SUPPOSED TO CURDLE! Keep mixing. This is totally expected for a swiss meringue buttercream. you switch to the paddle attachment and let it continue to beat until it comes out nice and silky. if its runny, put the whole bowl in the fridge for 20 minutes and beat again. This is the best type of frosting you will ever have. I make it all the time with melted chocolate chips and always get rave reviews.
haimercygmail

18 AUG, 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.
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p0runam0r

14 MAR, 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!
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- kkeeley3
  
  23 MAY, 2016
  
  Thank you, I like this version, it's lighter.
kkeeley3

23 MAY, 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.
Reply
Angeliasue

23 JUN, 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!
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marye2212

13 MAY, 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. :)
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Lynne Albechara

13 JUL, 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.
Reply
BBWitching

20 APR, 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!
Reply
elysee

7 FEB, 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.
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