One of the best parts
The buttercream I made for both of these special occasions worked perfectly and has made me a bit of a family celebrity! The flavor is outstanding and now my family looks for any excuse for me to make something that has this amazing frosting on it. The recipe below is for the strawberry version of the buttercream frosting, but you could substitute the strawberries for any other fruit filling or other flavoring to fit your desires. I highly recommend using it for your own special events. Whether it is a birthday cake or an anniversary celebration, (or just a Friday night...no judgement) this buttercream frosting is a great choice and will really make your cake pop and leave your guests wanting more.
4 egg whites
1 cup of white sugar
1 lb. unsalted butter, cut into small cubes and room temperature
1/3 strawberry puree or jam
1 tsp. vanilla extract
Bring a medium saucepan with about 1 inch of water to a simmer.
In a large heatproof bowl add the egg whites and sugar and whisk together.
Place the bowl over the simmering water and whisk the egg mixture constantly until the mixture is hot to the touch, the sugar is dissolved and slightly airy.
Pour the egg mixture into a stand mixer bowl and whisk on medium speed for until the mixture has doubled in size and holds a medium peak.
Let the whipped eggs cool to room temperature, if not already.
Once cooled, turn the mixer on medium speed and drop several pieces of butter into the mixture at a time until completely incorporated. Continue to add butter chunks until all of the butter is used.
After all of the butter is added, scrape down the sides and bottom of the bowl and turn the mixer up a bit and let it mix for a couple minutes until the buttercream is light and fluffy.
Add the strawberry puree and vanilla and start mixing on low and gradually turn up to high speed until completely incorporated.
I recommend making and using buttercream immediately. It is at its best consistency fresh. It can kept in the fridge for up to a week, but it must come completely to room temperature before you use it or the buttercream may separate.