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Epicurious

Strawberry Meringue Buttercream

Recipe information

  • Yield

    makes 5 cups

Ingredients

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

Preparation

  1. Step 1

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

    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 the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the 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.

Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
TagsFrostingDessertNut FreeSimmerFood ProcessorCookbooks
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