This fresh strawberry frosting is super creamy, smooth, and naturally flavored and colored with real berries! It’s easy to make with juicy puréed strawberries folded into fluffy, airy homemade Swiss meringue buttercream.
Once you’ve whipped up a batch of silky strawberry Swiss meringue buttercream frosting, use it to decorate a moist vanilla cake or a batch of cupcakes!
This is the strawberry Swiss meringue buttercream from my strawberry cupcakes recipe. With strawberries coming into season now, I’m obsessed. I’ll show you how to whip egg whites into the fluffiest meringue. It’s easier than you think, and so rewarding once you have big, beautiful swirls of this strawberry frosting on top of your favorite desserts!
What Makes This Strawberry Frosting Recipe So Special
Fluffy meringue as the base. Swiss meringue buttercream is different from American buttercream frosting because it’s made from whipped egg whites. It’s less sweet, with a rich, buttery flavor balanced by the sweet-tart strawberries.
Real strawberry flavor. Unlike many store-bought frostings, this homemade strawberry frosting has no artificial flavors or colors. Just fresh puréed strawberries, that’s it!
Smooth and stable. One of the things I love most about Swiss meringue buttercream is how well it holds its shape, even at room temperature. This strawberry frosting is great for piping and decorating cakes for special occasions.
Frosting Ingredients
Gather the ingredients below to make this easy strawberry frosting. You’ll find the printable list in the recipe card along with the full amounts and recipe details.
Strawberries – Rinsed, hulled, and chopped. You can make this frosting with fresh or frozen strawberries. If you use frozen, make sure to thaw them first.
Egg Whites – Separate the egg whites from the yolks when the eggs are cold from the fridge.
Sugar – Granulated sugar dissolves smoothly and yields the most consistent results in this recipe.
Butter – Brought to room temperature. Cut the butter into tablespoon-sized cubes and cover it with plastic wrap to help it soften quickly.
Can I Use Frozen Strawberries?
Yes. If you don’t have fresh strawberries available where you are, or if they’re out of season, this frosting turns out great with frozen berries. We’re blending them anyway! Be sure to thaw frozen strawberries completely and drain any excess liquid before you purée them.
What About Freeze-Dried Strawberries?
Another alternative is freeze-dried strawberries (not to be confused with dehydrated strawberries, which are tougher and chewier). Freeze-dried strawberries become a powder when blended, but they’ll rehydrate in the frosting. You may need less powdered sugar in this case.
How to Make Strawberry Swiss Meringue Buttercream
If you don’t feel like whipping egg whites to make meringue, you can add your strawberries to classic buttercream, too. Fold them in at the end, the same as you would with this recipe. Otherwise, follow these steps to make perfectly pipeable Swiss meringue frosting bursting with strawberries. Scroll to the recipe card for the printable directions.
Purée the strawberries.Combine the sugar and egg whites.
Puree the strawberries. Begin by blitzing the strawberries in the blender to make a smooth purée. Try not to leave any large chunks, especially if you’ll be piping your frosting (large pieces can clog the piping tip!).
Dissolve the sugar in the egg whites. Add the egg whites and sugar to a heatproof bowl set over a double boiler. Whisk constantly until the sugar fully dissolves into the warm mixture. If you rub a little bit of the mixture between your fingers, it should feel smooth and not grainy.
Whisk until the sugar dissolves.Whip the meringue.
Whip the egg whites. Start slow and beat the warm egg whites, gradually whisking faster until stiff peaks start to form. After 8-10 minutes, the whites should look fluffed and glossy, and the bowl should feel cool to the touch. Be careful not to overwhip.
Add butter.Add strawberries.
Add the butter. Now, using the paddle attachment, add the cubed butter, 3 tablespoons at a time. As you add the butter, you may notice that your glossy meringue starts to look a bit curdled. Don’t worry! That’s normal, and it should smooth out as the frosting comes together. Keep adding the butter, a little at a time, mixing in between until it’s fully combined.
Add the strawberries. Lastly, mix in the puréed strawberries, and give the frosting a final stir by hand so it’s silky-smooth.
Tips for Perfect Buttercream
Wipe down your tools with vinegar. This might sound odd, but vinegar removes grease. Even the slightest hint of grease on your bowl or mixer attachments can affect the outcome of your Swiss meringue, so give everything a good wipe down so it’s squeaky clean before you start.
Make sure the sugar fully dissolves. The egg white and sugar mixture should be warm and smooth, and not grainy at all.
Don’t overheat the meringue. On the other hand, make sure not to overheat the meringue, as this can scramble the eggs.
Fix broken buttercream. If your Swiss meringue buttercream splits, don’t lose all hope. Luckily, it’s possible to fix it! Add the frosting back to the (clean) top bowl of a double boiler. Warm it gently until it starts to melt at the edges, then take it off the heat and whip it again. It should smooth out nicely!
How to Store
Refrigerate. Store this strawberry frosting in an airtight container at room temperature if you’re frosting your cake the same day. Otherwise, it lasts in the fridge for up to 3 days. Since Swiss meringue buttercream is almost entirely butter, you’ll need to take the frosting out ahead of using it so it can soften.
Freeze. You can freeze this frosting for up to 3 months. Again, bring it to room temperature before you use it, and re-whip it to revive the consistency.
This fresh strawberry frosting is creamy, smooth, and easy to make with juicy puréed strawberries folded into fluffy, airy homemade Swiss meringue buttercream.
1 1/2 cups fresh strawberries, rinsed, hulled, and coarsely chopped
4 egg whites
1 1/2 cups sugar
3 sticks of butter, at room temperature, and cut into Tablespoon-sized cubes
Puree the strawberries in a blender or processor.
Combine the egg whites and sugar in a double boiler (see note). Whisk continuously until the sugar has dissolved into the egg whites and the mixture is warm. It should feel smooth and not grainy when rubbed between your fingers.
Starting slowly, beat the egg white and sugar mixture using the whisk attachment of your stand mixer. Gradually increase the speed to medium-high until stiff peaks form, and the mixture is fluffy and glossy. After about 8-10 minutes, the mixture will have cooled.
With the paddle attachment fitted onto the mixer, add the butter 3 Tablespoons at a time, mixing well in between each addition. Scrape down the sides of the bowl when all the butter is combined and smooth. Then, reduce the speed to low and continue to mix for about 2 minutes.
Add pureed strawberries and beat the frosting on medium until everything is well combined, then stir with a spoon or spatula until smooth.
Notes
Use a heat-proof bowl and place it over a pot of simmering water to create a double boiler. Make sure that the bottom of the bowl is not touching the simmering water underneath.
Store the frosting airtight at room temperature for a few hours, or refrigerate it for up to 3 days.
