Yo's Strawberry Buttercream
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Ingredients
Buttercream
- 400g of Granulated Sugar (approx 1 3/4 cups)
- 1/2 cup Water
- 8 large Egg Whites
- 1 lbs (454g) Unsalted Butter, room temperature
- 1 teaspoon Pure Vanilla Extract
- ½ cup of Strawberries (Washed and Dried)
Read It!
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In a small saucepan over medium heat, bring sugar and cup water to a boil.
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While your sugar mixture is heating, place egg whites in the bowl of a standing mixer fitted with the whisk attachment.
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When your sugar reaches 230 degrees on the candy thermometer, begin to whip eggs whites at medium-high speed until stiff.
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When sugar reaches 240 degrees, remove it from heat immediately, and with the mixer running, add it to your egg whites in a stream and beat on high speed.
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Whip your meringue until no heat remains. Place your hands along the sides of the bowl to check.
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With the mixer still running, add your butter bit by bit, beating until spreadable, 3 to 5 minutes; then, beat in vanilla.
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Dice cup of strawberries. Cut the skin off of 3-4 strawberries, dicing as finely as possible to create a paste.
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Divide out 2 cups of your buttercream and fold the diced strawberries and paste into the buttercream. Continue folding in gently until all of the liquid is absorbed.
Congratulations you did it!
