1 1/2 cups (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla
1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor
Instructions
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).
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.
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.
Originally Submitted
3/13/2013
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