Strawberry Buttercream

The possibilities are ENDLESS with the original famous Woodland Bakery Swiss Buttercream Recipe !

So let’s explore one way to do it and make some fresh Strawberry Buttercream! This way you can go on to make the fabulous Strawberry Cream Layer Cake!

Strawberry Swiss Style Meringue Buttercream
Yield 2 1/2 Qts = 5lbs
(enough to ice 36 cupcakes, or fill and ice 1- 8″cake)

Fresh Large Egg Whites 180g (6Lg)
White Sugar 300g (1 1/2 cups)
Confectioners Sugar 240g(2cups)
Shortening 170g (3/4 cup)
Butter 454g (2cups)
Vanilla Extract 1T
Strawberry Puree 1 1/2c (360g)
Add pink food color optional to enhance color

MIX METHOD:
Over a double boiler, in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are not longer gritty to the touch.

Pour this mixture into the metal bowl of your Kitchen Aid Mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color. The peaks should be as firm as firm can be.

In the meantime you can sift your confectioners sugar, and once you have achieved STIFF peaks meringue, add the confectioners sugar all at once with the mixer on very low speed to avoid having a snow shower of sugar all over your kitchen!

Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all nicely mixed in.

Be sure your butter and shortening are at room temperature and they are the same consistency. Add it in about 2-3 additions, but FAST Additions. 1-2-3 fast fast!

Turn the speed up to high and let it mix smooth. Add the vanilla extract and COLD strawberry puree at the end, and you are DONE! Best Buttercrem EVER!
***THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer

**its fine to store it in the fridge/freeze, but just know that you will now have to bring it back to room temperature. Take it out HOURS before you need it, and let it get to room temp, then you will put it back on the mixer and with the PADDLE attachment on low- medium and let it mix, it will look as if it is BROKEN, and curdled, don’t be alarmed this is NATURAL, it will come back together eventually, you can turn the speed up to med-high and it will mix out smooth

  • Linda Carr

    Do you think I can add blueberries to your vanilla sponge cake recipe? My grandson asked for a blueberry cake for his birthday so I’m trying to come up with some ideas. I was afraid that blueberries may not flavor the buttercream very much. Any other suggestions?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes you can

  • Linda Carr

    can you substitute blueberries for a blueberry buttercream?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Blueberries are probably the hardest flavor to nail in puree form! But yes you can try it!

  • Lenka

    Can I use this cream under fondant? If not then you can write me other recipe which is appropriate? Thank you!

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes you can

  • dawn

    Good Morning Gretchen!! Could you use the strawberry filling from solo for the frosting recipe instead of the puree??? Appreciate your recipes and time. Thanks Dawn

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes you can!

      • dawn

        Thanks again- making chocolate cake with mousse filling topped with strawberry buttercream topped with chocolate covered strawberries yummy

  • Nola El Far Musallam

    can I use lard instead of shortening?

  • Pam

    Help- I want to make this a raspberry mousse- I love both of your recipes but didn’t care for the texture of the gelatin in that one – flavor amazing . How can I make this strawberry bC a raspberry smb, including the yummy Chambourd and jam? I use this strawberry mousse for my clients- it is fabulous!!

    • Gretchen Price

      I am confused on what you are asking me.
      Mousse is a dessert that is made with whipped cream and a fruit base
      This is buttercream.
      You can make this recipe raspberry buttercream by replacing the strawberry puree in this recipe with raspberry puree and proceeding as the recipe directs.

      • Pam

        oops, yes . My mistake

  • Riz

    Hi Gretchen, I m a beginner , i made your vanilla cup cakes, it was superb, thank you very much for sharing all your wonderful recipes.
    Can you please suggest me a simple buttercream recipe without egg and if I use for the cup cakes frosting for how many days can I keep them out.
    Thank you Gretchen

    • Gretchen Price

      Hi There great!
      I do not have an Amercican Buttercream recipe but you can use Wilton if you like, they have an eggless recipe

  • Lea

    Hi :) can i use strawberry and extract instead of the puree? If yes, will i still put the vanilla extract? thank you :)

    • Gretchen Price

      yes and it is your option to use the vanilla

      • Lea

        how much strawberry extract will i put?

        • Gretchen Price

          2 teaspoons

    • Lea

      i mean strawberry extract :)

      • Gretchen Price

        yes you can use that in place of the vanilla

  • Romie

    I made your vanilla sponge cake on Friday fostered it with the strawberry buttercream on saturday. I need to deliver it on Wednesday is that too long in the fridge??

    • Gretchen Price

      it is fine they should bring to room temp before serving though

      • Romie

        Thank You your awesome I love all your recipes.

  • shilpa

    hi Gretchen,
    how do you know the consistency of your icing is right for making the roses? is there any way to test the icing?

    • Gretchen Price

      it will hold it shape when you try to make them, if not it is too soft

  • solmayra

    Hi Gretchen
    Along with the strawberry buttercream can i also add fresh sliced strawberries to add as a filling to your vanilla sponge cake recipe?

    • Gretchen Price

      yea of course

  • mary ann

    Hi gretch.. Can i add some oreo crumbles on smbc? Thanks

  • mary ann

    Can i add sum oreo crumble with the smbc? Wat will be the result if i do that… thanks

  • mary ann

    Hi gretch.. im a huge fan of your and i just wanna thank you for giving such vital info and different techniques in baking.. ive just started baking esp cupcake.. ive tried other blogspot in the internet and it just didnt quite work.. ive also tried ur smbc and its divine… i wanna try a variation for ur smbc frosting.. and add sum oreo crumbs.. but im abit unsure.. will it make my batter runny or stiff? Thanks

  • Alex

    Hello! I have been watching and learning since you began, thank you for all your advice, videos and for your time!! I had been intimidated to try your buttercream and finally tried it today and it is delicious! And super easy to make! I will be making a PINEAPPLE cake with pineapple buttercream following this and your strawberry sponge cake recipe. Maybe an idea would also be something with pumpkin! Thank you again for all your great recipes!!

    • Gretchen Price

      Great !Thanks have you seen the latest video CLICK HERE

  • Barbara

    I’ve made your smbc before and love it. I’m wanting to make a raspberry champagne swiss meringue buttercream am wondering if this is possible with your recipe

  • Maria

    Gretchen,yr recipe calls for the egg whites/sugar mixture to be put into a metal bowl of the Kitchen Aid Mixer.However,my Kenwood mixer has a plastic bowl instead.Would it form peaks & turn out right in a plastic bowl?

    • Gretchen Price

      Yes it should be fine, UNLESS your bowl has some residual grease left in it from other recipes. Plastic bowls are not the greatest when you need it to be SPOTLESS CLEAN, plastic has pores and will tend to hold onto the fats from other recipes even microscopic that we couldn’t even see, so be sure you bowl is super grease free and you wont have any trouble

  • nishita gandhi

    hi, i’m from india. can you please tell me the substitute for egg? it would be really help full.. or if you have some eggless recipes, then can you please tell me? thanks :D
    love, nishita.

  • http://woodlandbakeryblog.com Linda

    Hi! First I want to say thank for all your awesome video’s! Second, I made this buttercream & I’m not happy with the lack of strawberry flavor. I did use frozen strawberries which tasted sweet to me but I did add a small amount of sugar anyway. Would it be alright if I added some type of strawberry flavoring or oil. If so, is there a specific brand you would recommend? Am I correct in thinking to use a small amount & add according to taste? I am in New Jersey as well (the Jersey Shore) Thanks again!!

    • Gretchen Price

      Of course! Strawberry Oil would be prefect!

  • Irene

    Hi, Gretchen,
    I know that you post the shelf life at the end of the blog recipe, but I really need to double check since this is all new to me…..(thank you for your patience!) I always fondant my cakes and never refrigerate after the fondant is applied (have had too many issues with condensation….). I would like to use the Strawberry Buttercream as a filling – how long can the cake filled this way remain outside of the fridge if covered in fondant? (with a ganache crumbcoat….)
    Thank you so much, and LOVE LOVE LOVE your videos!

    • Gretchen Price

      I do not like to leave fondant covered cakes out for longer that a day

      • Irene

        Oh, okay. But now I’m a little confused – without the fondant, can a cake that is fully filled and iced with strawberry buttercream remain out of the fridge for up to four days then?
        Thank you, and I apologize for the inconvenience, but I’m totally new to this type of icing…

        • Gretchen Price

          yes

          • Irene

            Thank you so much for your help with all of this! Please again forgive my persistence, but I am trying to learn as much as I can and you are the absolute best source that I have found :-) Why would you hesitate to leave a cake that is filled/frosted with strawberry buttercream, and then covered with fondant, out of the fridge for more than a day? I promise this is the last question!

          • Gretchen Price

            Because cakes that are covered with fondant are heavy and the fondant (when the room gets warm) will droop. YOu especially mentioned that you have using ganche under it, also if it gets too warm it will be a very slippery situation. The heavy fondant on top of melting ganche? No Bueno.
            BUT I use satin Ice brand so I am able to refried my fondant cakes, those who make homemade marshmallow fondant I have heard you cannot fridge

          • Gretchen Price

            Because cakes that are covered with fondant are heavy and the fondant (when the room gets warm) will droop. YOu especially mentioned that you have using ganche under it, also if it gets too warm it will be a very slippery situation. The heavy fondant on top of melting ganche? No Bueno.
            BUT I use satin Ice brand so I am able to refried my fondant cakes, those who make homemade marshmallow fondant I have heard you cannot fridge

  • Sophie

    I live in the UK and don’t have access to shortening….. could i just use extra butter or margarine ?

    • Gretchen Price

      Yes, but you will have a softer, less pipe-able buttercream if you plan to make flowers or decorations with this.

  • http://woodlandbakeryblog lana

    Hi Gretchen.i made ur strawberry chiffon cake and it was amazing….but i have a question!! i want to cover my cake with fondant, can i use ur strawberry buttercream under fondant?

    • Gretchen Price

      YES!

  • Camille

    Could I make this but with raspberry purée? Would I just purée some fresh raspberries or make compote following the strawberry purée instructions? I’d be using this as a filling, is that ok?

    • Gretchen Price

      yes perfect

  • jennifer

    Gretchen, can I used this strawberry buttercream as the icing on my cupcakes ? do u think this will hold up for a couple of hours ? thanks

    • Gretchen Price

      yes I do

  • Lynn

    Gretchen-I used your buttercream recipe on a Barbie doll cake ( my first) that I made for my granddaughter and it was absolutely perfect! The cake sat outside in 87 degrees, in the shade of course, for 2 hours and not the slightest suggestion of a melt down! This frosting pipes beautifully as you know (and I am just a beginner). And the taste-OH MY! Everyone loved it! Thanks so much for sharing it!!!!!!

  • Tracy

    Gretchen could you also tell me a good quality butter to use for this frosting…

    • Gretchen Price

      I use any brand of UN salted butter that I find in the supermarket and it works great.
      Can you use a more expensive butter? Absolutely! It will be even BETTER

  • Tracy

    Gretchen please tell me a good vanilla flavoring to use and where to get it. Ive noticed some vanilla flavorings wont cut the chemical after taste in crisco..

    • Gretchen Price

      I use Sweetex for the shortening, see if you can get that
      And use REAL Vanilla Extract

  • Raeziel

    I’m Just wondering, can I use a regular buttercream recipe then just add the puree?? I HOPE THIS GETS ANSWERED. Thankyou <3

    • Gretchen Price

      yes of course!

  • Eleanor

    I tried this recipe THREE TIMES in an attempt to make a birthday cake for my mom. Each time I added the butter, it curdled into a disgusting mess. What might have gone wrong? Also I was very careful not to get any saliva or bacteria in it, so it’s not that.

    • Gretchen Price

      Please read the TROUBLE SHOOTING on this video CLICK HERE to see if anything may ring true for you

  • Jennifer

    Hi Gretchen,
    I love your recipes…I have a question for you… I am planning to do a 3 tier cake if I am going to use the strawberry butter cream as my filling..is the filling will hold its form or is it going to give enough support for the rest of the cake?
    i have tried the chocolate ganache it was perfect …I want to try using butter cream this time.. i am scared that it will not provide enough support for my cake
    Thank you..I hope you can give me advice

    Jennifer of Canada

    • Gretchen Price

      it will be fine

  • Leslie

    Hello Gretchen, can i half the amount of the recipe because i don’t need that much?.

    • Gretchen Price

      of course

  • Lee

    Hi Gretchen! Is it possible if I reduce the amount of granulated sugar? Because my family does not like buttercream that is too sweet.

    • Gretchen Price

      yes, but I would prefer you leave out the confectioners sugar instead

  • Foxfire Sue

    Hi Gretchen,

    Others have suggested just using flavoring and coloring instead of puree. Can you give me an idea of about how much flavor to use for one buttercream recipe? I’m sure there’s a certain amount of “preference” involved, but what would be a good amount to start with, that wouldn’t be overpowering?

    Thanks!

    • Gretchen Price

      Its hard to say since I do not know what brand you are using, so you will have to start with a tablespoon or two and taste as you go

  • jetta

    If I use blueberry and raspberry, do I have to cook ?

    • Gretchen Price

      How do you plan to add it in?

      • jetta

        Just want to have different favours for adding different kinds of fruit puree to the buttercream.

        • http://www.baiserhäubchen.de Maike Gieseke

          Hey!
          I made a blueberry puree instead of strawberry and cooked them just like the strawberries. I took 250 g frozen blueberries, 1 tabelspoon granulated sugar and 1 tabelspoon lemon juice and cooked it until all liquid was gone. So really just what Gretchen wrote in the strawberry puree recipe. Worked perfect for me this way and was very ver good. The amount was enough for half the buttercream recipe listed above.

          I hope this helps!

  • http://www.baiserhäubchen.de Maike Gieseke

    Hey Gretchen!
    I made this buttercream as a blueberry buttercream and it just turned out great! Everybody loved it!
    I heated the eggs and sugar to a 158 °C to make it a bit safer for a pregnant friend, also worked fine!
    Thank you for sharing!

  • delise

    hi gretchen, really love your videos and recipe!

    i have tried your mocha buttercream and it taste great!
    But there are some questions i would like to ask, is there any way to reduce the sweetness of this strawberry buttercream, its abit too sweet for my family taste. can salt be added in?
    Thanks in advance!

    • Gretchen Price

      You can omit the confectioners sugar from the recipe

  • Denise

    Soooo I made a strawberry cake but since I don’t like too much of a strawberry taste I put a vanilla cheesecake between the two layers. Heaven!!! And to top it off I made one of the cake layers with a graham cracker crust. Put down parchment paper in ur regular round 9 inch pan and put the buttery crushed graham crackers in bottom and cover it with the cake mixture. Continue to Follow ur usual baking instructions The layer with the graham crackers is the bottom layer. Oh and the icing….. Delicious. Just wish I would have had more compote to go in it!!!

  • Sharon

    Gretchen I just wanted to tell you I made your Strawberry buttercream this weekend for a baby shower cake and everyone just loved it. It really wasn’t hard to make the strawberry either. I just wanted to thank you again for your wonderful recipes. So far every thing I’ve made people just love, me too !! Thanks again

  • Kirsten

    Hello Gretchen:)

    Have fallen in love with swiss buttercream, and was wondering how this will work with fresh lemonjuice..

    Have tried it once, but don’t think I’m doing it right :( How long after I blend in the juice, do I stir??

    Love you youtube channel :)

    Best wishes from Norway :)

    • Gretchen Price

      This buttercream recipe cannot accomodate alot of liquid, so be wary. You add a couple tablespoons at a time, but once you see it looks like it is about to “curdle” or “break” it means you are getting to a saturation point, this will also cause a softer buttercream – for piping etc….
      Why I stress the importance of using concentrated flavors, rather than juices with so much ‘water” content.
      I prefer to make lemon Buttercream by adding Lemon Curd or even a store bought lemon pastry filling will do

  • Wayne Lawson

    Dear Gretchen, I am saving up for a Kitchen Aid table mixer, Until then, I’m doing small batches with my cheap hand mixer/beaters! I appreciate the valuable time you’ve taken to make your tutorial video from your wealth of knowledge. Is there a certain Kitchen Aid Model you can recommend for the home baker? Thank you. :)

    • Gretchen Price

      HERE this one seems to be the most affordable

  • Terri

    Hi, Gretchen. I love your Woody Insider tips! I am a business owner, and I like to share a recipe in my enewsletters. Since Valentine’s Day is next week, I was looking for an appropriate recipe, and I thought of your strawberry buttercream icing. If I reference your blog, may I share your recipe in my newsletter?

    • Gretchen Price

      Yes sounds great! Thank you!

      • Terri

        Thank you!

  • fortyonelady

    Hi G, have a question. I followed your directions and cooked down my strawberry compote low and slow. However when I see your video I noticed yours is a bit more fluid. You said to cook as much liquid out as possible. Patience is a virtue it it’s so big and it tastes so good and strawberry ishY. Is there a point where you can cook it down too much?

    Or will it be OK for my cakes I don’t want them to come out heavy. I just don’t want to waste all that delicious patience.

    • Gretchen Price

      since we are dealing with nature here, everyone will have a different result every time. There is never a consistent amount of moisture in each strawberry, so…..
      But as long as you get it to the necessary concentrate for whatever application you are using it for, then you are good to go.
      AS long as you are not scorching the pulp (from overcooking) then you are good.

      Obviously you don’t want it to be dry like leather, but not too liquid either

  • http://Woodlandbakeryblog Pat

    Gretchen,
    Can butter be used in place of shortenin? If so, what ratio

    • Gretchen Price

      yes- whatever you take out in one ingredient, you have to put in in the other

  • nashwa

    Thank you so much for the amazing recipe
    My SBC came out too stiff to frost on the cake it’s very hard to spread, what did I do wrong?

    • Gretchen Price

      Im sorry this happened to you, I would need more info than this to help you, can you watch the buttercream video again and make sure you weighed your ingredients properly and also mixed it exactly as I did. Then we can see where the trouble is.

  • Raya

    Hi Gretchen,
    I wanted to use this recipe to frost about 24 cupcakes. How would you suggest I do the recipe? Halving it would give me less than needed and the original would leave me with enough left to ice 12 more. Didn’t want to waste it. What would you suggest?

    • Gretchen Price

      I think you should make the recipe as written. It is difficult for me to say how much EXACTLY the yield is for certain things, because so many people have different styles of icing their cakes and cupcakes, but for me, this recipe would be great for icing 24 cupcakes, as I am heavy handed and like a lot of icing, plus if you have LITTLE left over, its not the end of the world, you will be happy there is extra! It is SO GOOD!

      • Raya

        I made it a few days ago and it was AMAZING. My mom, who isn’t a big fan of frosting, loved it because it wasn’t too sweet which is typical of the standard buttercream. Thanks so much for the recipe! Your swiss buttercream is truly the best :)

  • http://Dyanna'sDesignBakery Dyanna

    Gretchen
    I have been moving into the non gluten- non dairy world due to a little friend who can hardly eat anything without going into painful convulsions. I think I got the cake part now but I was wondering if you have ever made the SMBC with butter flavor crisco instead of butter (dairy). I know I would have to enhance the flavor some….maybe reduce the amount? Add water? (Butter has water) it would be so nice to have a good frosting for her.
    Thanks in advance, I really like the things you do.
    Dyanna

    • Gretchen Price

      HI Dyanna, It has been done with no problems, however many people just do not like the taste of Butter Flavor Crisco.
      I would prefer to use SWEETXE (a high ratio shortening) if you can get it, and then just add some butter flavor

  • Valerie

    Hi Gretchen, I’m new to the blog but have been watching you on YouTube for awhile now…not sure if you have a recipe and or tutorial for old fashion caramel icing for a caramel cake…if not would love to see your take on that…
    Love your videos
    Thank you

    • Gretchen Price

      Hello, and Thanks! I do not have that recipe, Im sorry

  • Nicole Robertson

    Hello Gretchen! I must say I love your Swiss Buttercream and make it all the time but my question is…Can color be added to this without changing the taste? If so can any food color brand be used? I have a cake and cupcakes that I am doing for this weekend and want to do colors, just scared it is going to change the taste

    • Gretchen Price

      I add color all the time, GEL PASTE COLORS, I do not find a taste change

  • Tay Sultan

    thank you for your reply,will make it today,I hope it will stand the hot weather.I have a question
    though, does this amount of coffee ( 1T spoon hot water + 2t spoons coffee) plus the melted chocolate wont melt the SMBC, I just want to make sure before adding chocolate and coffee to make mocha frosting.many thanks to you.

  • Tay Sultan

    I love your swiss meringue buttercream , it never fails. I am sure this one will be as perfect as expected. But, I need to make a chocolate swiss meringue buttercream , can you please give me the right recipe and if it is better to use more crisco with less butter with this recipe, I am afraid
    that the melted chocolate would melt the whole frosting ,can you please advice ,thank you.

  • Tracy

    I just want to say a HUGE thank you!!!! I had never heard of Swiss Buttercream, and found your video on a Google search. This has got to be the most AMAZING buttercream, (or any other icing) I have ever tasted. I am by far no chef, but I love to bake and make birthday cakes for family and friends, and a few wedding cakes from time to time. This stuff is amazing!!! Not so sweet that it makes your mouth shudder from SO much sugar!! Wow I felt like I could have eaten the whole first bowl I made, by your video instructions, which were very helpful! Thank you again, this is going to make my granddaughter’s birthday cake even that more special!!! Thanks again!!!
    Tracy

    • Gretchen Price

      Thanks Tracy

  • Chantel

    Aloha Gretchen,

    I stumbled across this you tube video looking for a strawberry frosting recipe for my 4th daughter’s birthday & found this recipe. I was very hesitant to make it at first due to the fear of messing it up however all the video & comments gave me enough courage to try it…I’m so happy I did! It is absolutely the best butter cream recipe I have ever made & eaten!!! No to mention it was easier then I thought, the basic butter cream will be my go to frosting recipe from now on. My entire family loved it, my mother in-law who generally only eats chocolate cake loved it to & said it was the best frosting she has had ever. I just wished I had made the strawberry chiffon cake to go with it instead of the box cake mix, oh well next time I will. I have left over frosting & will be trying it on your lemon chiffon cup cakes w/ the lemon curd filling & strawberry butter cream on top. Hopefully it won’t be to sweet, we will see. Thank you so much posting your AWSOME recipes as it is very informative & with the video it makes it easy to follow. This will be the website I go to first to see what I can bake & I do love to bake!

    Mahalo Nui Loa,
    Chantel

    • Gretchen Price

      Thank you!

  • Rowena

    Hi Chef,

    What are your thoughts on using high-ratio shortening in place of Crisco?

    Thank you!

    • Gretchen Price

      BEST! Use it if you can find it

  • ann

    Hi I have been looking for a good butter cream and found you so I am going to give it a go it looks fab and I love your video’s so clear let you know how it turns out.Hope to pass it on to my friends here in the UK.

  • http://crumbboss Brenda

    Hi Gretchen,

    I made the strawberry puree for the Strawberry Buttercream but didn’t taste the puree before I
    put it into the Buttercream. Not very sweet, can I add more confectioners sugar into the buttercream after the fact?

  • francesca

    ..thank u i love swiss buttercream recipe its not to sweet and very buttery and its no fail recipe i just made this recipe with mango puree and it taste really good..next time ill try using white chocolate for my buttercream..do you think it would work? :).

  • francesca

    Hi gretchen..i just would like to know if i can sustitute the strawberries puree for other fruits like fresh mango that i made into a puree ?

    Thank u in advance..

    • Gretchen Price

      yes that would be fine, treat them the same way

  • http://simplycakesbynona.com Margaret

    Hi Gretchen love your cook book I purchased. I have a question when making your best ever SMBC can you add Cream of Tarter to make it stiffer and if so how mush do you think.

    • Gretchen Price

      I have not ever used cream of tartar in my icing. You can though, I have heard of people doing so, but I have not so I am sorry I cannot give much advice here

  • http://Simplycakesbynonaunions.com Margaret garner

    Gretchen I have a dumb question, on your SMBC receive you state 1T of vanilla, is that a teaspoon or tablespoon. I am use too seeing Tsp. or TBL. Please clarify

    • Gretchen Price

      sorry, LARGE T = tablespoon

  • kamila

    Will that work if I do without shortening?

    • Gretchen Price

      yes

  • Gaby

    use them like a Pavlova with cream and fruit

  • Gaby

    hi Gretchen

    question… if I use your method of making Swiss Meringue and then include either Strawberry or other fruit puree or even coulis… would that work for making just Meringues ?
    would the Swiss way also be more stable than French .
    thanks..

    • Gretchen Price

      What are you doing with the meringues??

  • Jenn

    Hi! I’m using your swiss buttercream recipe this weekend. I’m planning to make the cake Friday (and ice it) for Saturday. It will sit out all night. Will it hold up well out of the fridge? I’ve used other icings before and the next day the icing slid off the cake…:(….lol….

    Thanks!

    • Gretchen Price

      It should be fine in a room temperature that does not get above 73 degrees F

  • shinyphua

    Is it possible to make it with mango puree? is mango puree like blended or we have to do it like the strawberry puree?

    • Gretchen Price

      You may use mango, but I would also try to cook out as much liquid as possible or you will have a very soupy possibly broken from too much liquid

      • shinyphua

        okay thankyouuu!!

  • Heather

    Hi Gretchen

    I want to try to make roses or flowers. What recipe do you use? I ‘m afraid the Swiss Buttercream maybe too soft for a beginner! Any suggestions?

    • Gretchen Price

      You can use the Wilton decorators icing which would be PERFECT for this.
      OR just practice with straight up shortening! (just don’t EAT them! yuck!)

  • zarah

    hi gretchen
    thanks for responding.
    should i add the strawberry X in the end i.e after adding vanilla X or simply leave the vanilla X and just add the strawberry X?

    • Gretchen Price

      you can use it WITH vanilla X or leave it out and add it at the end, yes correct
      (PS- thank you for using X for extract!! I LOVE that!)

  • zarah

    hi gretchen
    would it be wise to add strawberry extract with pink food color instead of strawberry puree to the butter cream recipe?

    • Gretchen Price

      Yes would be great!

  • Michelle M.

    Hello. Can I add cream cheese to the buttercream instead of the crisco or do I need the crisco for it to work. Thinking of a strawberry cream cheese buttercream.

    • Gretchen Price

      yes

  • Heather

    Hi Gretchen,
    I’ve been a fan for a long time. Just tried the Swiiss Buttercream. What the hell took me so long. It’s the best! But I have a question. Can I add flavor too the buttercream after its been stored in the refrigerator? Or do I have to do when I am making the buttercream?

    • Gretchen Price

      GREAT! and Yes to adding flavor anytime you wish

  • Vanessa

    Hi Im was watching on how to make your strawberry buttercream and it said to do the swiss buttercream and to just add the strawberry puree so I looked at the Recipes and for the Strawberry it’s butter but for the swiss its unsalted butter. What kind of butter should I use the unsalted or the reg. butter? Thanks, Big Fan of ur work

    • Gretchen Price

      always Unsalted Butter

  • Jane

    Hi Gretchen!

    I can’t wait to try this recipe, it looks so yummy! For your base Swiss Meringue recipe, you mentioned in the comment section that it will hold up as a filling in a fondant covered cake for a week…I’m wondering, is that also the case for this strawberry version-will it hold up (and for how long?) as a filling in a fondant covered cake that is not refrigerated?

    Thanks for your help!!

  • Steffany

    Just made this buttercream and I loved it! Totally worth the time it takes to make.I wanted to use it to fill in a cake I came covering in fondant,for a customer. How do you suggest they store it? Should I tell them to keep it in the fridge till they are ready to serve it? I want to avoid putting the cake in the fridge since its fondant.

  • Dolores

    I am making a half sheet cake. To ice the sides and top should I double your recipe for the Swiss Butter’Cream or would one batch be enough!

    • Gretchen Price

      I would double it

      • Dolores

        Thank you. I made two batches and put them in the frig until ready to use. The came
        out good. I was on Pinterest and saw so many recipes for Swiss Buttercream but none of them had confection sugar or Crisco in them. I was just curious why yours does?

  • Kizzie Mathon

    Made this buttercream, awsome!!! I was wondering how would it taste if I added nutella to it to make a chocolate hazelnut icing and also what would it taste like if I added bakers white chocolate to it to make a white chocolate buttercream?

    • Gretchen Price

      both ideas sound FAB!

  • Derek

    Hi Gretchen, I tried the Swiss Buttercream and it was great as a base. However, when I attempted to create other flavors such as this one, with the puree, the flavor did not seem intense enough without adding more puree. My buttercream began to breakdown and appeared curdled in texture. I added more confectioners sugar but was afraid of adding too much more in fear of making the icing overly sweet. Any suggestions to help with the breakdown of the icing? I’m thinking maybe I need to add a comparable extract to strengthen the flavor profile. What are your thoughts?

    Thanks !
    Derek

    • Gretchen Price

      yes exactly correct with adding extract to enhance the flavor, you will oversaturate if you add to much of another liquid ingredient here

  • Josephine

    You are A DARLING!

    I feel so grateful I found you!

    Sorry to put this here: I would like a macaron recipe if possible and the way to have beautiful top height macarons on the way!

    Best wishes,
    Josephine
    :)

  • chanelle

    I made your swiss meringue buttercream today for my very first customer that wanted 6 dozen cupcakes and it all came out amazing! She wanted a mix of flavors, vanilla, lemon, strawberry etc…and for weeks before the cupcakes were to be made I practiced and tried MANY different buttercream recipes out there and they all failed. I didnt want to do the cupcakes anymore but decided to keep looking for recipes and I came across your youtube video on how to make your swiss meringue buttercream and I am sooooo glad I found it. I literally tried your recipe the day I had to make the cupcakes and I prayed to the baking Gods it would work out and it so did. I was so excited making all the different buttercreams using your recipe. All that stress went away and i was excited and couldnt wait for the customer to try it. It is the best buttercream i have ever tasted and loved. I had no problems making it either. Thank you thank you thank you for sharing your recipes!! Aloha from Hawaii!

    • Gretchen Price

      YAY!!! So glad you didn’t give up until we met! It was meant to be!

  • Eli Bakes

    Can I use sweetened butter for the regular SMBC recipe?

    • Gretchen Price

      always, not salted

  • mk

    I was wondering if you pipe this ( because we have added a bit more moisture with the puree) is it more challenging to decorate with it like making swirls etc ( does it hold its shape well)?

    • Gretchen Price

      You are correct, I do not have trouble piping this, however when leaving at room temperature on the finished cake it has more tendency to get droopy and soft, so best to keep in fridge until just before serving.

  • mic

    Hi Chef, can i just use strawberry jam for the strawberry buttercream?

    • mic

      instead of making the strawberry puree?

    • Gretchen Price

      Jam is too sweet, nothing but sugar and dull flavor

  • Remy

    Hi Gretchen! I really love your blog and have tried some of your recipes. Just wonder though, If I can prepare the strawberry buttercream a day ahead so I would not be stressing out to decorate my cake. I’ll be having my birthday party tomorrow and thought of using it. hope to hear from you soonest.
    Thanks,
    Remy

    • Gretchen Price

      Yes, from the blog:
      ***THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer

  • Yani

    Hi Gretchen,

    I really enjoy watching all of you videos..
    It’s awesome..However i have some questions.
    Its it ok for me to lessen the amt of sugar?
    Will it affect the quality or the outcome of the buttercream?

    Hope you will be able to answer to my questions..
    Thank you
    Yani

    • Gretchen Price

      use less confectioners sugar, you can omit it or use half the amount
      and of course anything you change will change the outcome

  • J

    I’m a beginner and am making a cake for a friend who is pregnant so… I was wondering is your Swiss vanilla buttercream safe for pregnant women? The egg whites make me a little nervous. so if anyone has experience with that I would really appreciate it:)

    • Gretchen Price

      read this blog BUTTERCREAM in the section for the egg concerns

  • Kathleen

    Hi Gretchen,
    Love your videos. Thank you for taking the time to make them. I am presently taking a take decorating class, where the icing is made from vegetable shortening. My family doesn’t like this icing and quite frankly find it greasy and unappealing. However, I understand that this icing is suggested for piping etc, because it doesn’t warm up so easily in the hand.

    I am going to try making the Swiss Buttercream, but just wondering if it would hold up as well as the one made with vegetable shortening?

    • Gretchen Price

      not AS well, but very well

  • Lindsey Potter

    Hi Gretchen.If I cant find shortening can I replace it with more butter? I live in the Canary Islands (Spain) and all I can seem to find here is manteca de cerdo, or pig shortening? I think this is lard in english maybe?? Can I use that instead?? If you could clear up this confusion for me would be really apreciated!

    • Gretchen Price

      I prefer to no use ANIMAL fats, like lard (as it could give an OFF taste) but Menteca Inca? Is good if you can find that.
      Or just use all butter.

  • mimi

    could we add the strowberry puree to heavy cream ???

    • Gretchen Price

      yes for strawberry whipped cream? Yes

  • Evelyn

    Thank you Gretchen … I know you work hard and truly appreciate all you do .
    Can you give me a tip on how the cakes come moist ??
    Thanks again .

    • Gretchen Price

      Sure, you make MY recipes with my instructions

  • Evelyn

    Hi where do I click to watch the videos ?

    • Gretchen Price

      Some of the videos have not been filmed yet, I am trying my best to get them all with video tutorials, but in the meantime I am providing written instruction. Once the video get filmed they will get attached here.

  • http://youtube pardees

    Everyone calm down crumb boss is gonna be all confused!!!!!!!

  • http://www.simplycakesbynona.com Margaret Garner

    I have made American Buttercream adding a high quality Strawberry jamb after everything else including the extract. Do you think this would work with your SMSBC, in lieu of the strawberry puree?

    • Gretchen Price

      yes

  • Shirley Gervacio

    Thank you so much for sharing. It’s been a while that I haven’t baked a cake, but you do inspire me so much!!!

  • Linda

    I have tried this and it is the very best strawberry swiss buttercream ever.

  • Chris

    PLEASE SHARE THE RECIPE FOR CHINESE MARBLE COOKIES! PLEASE!!!!

  • kelli

    This looks wonderful! You make peanut butter, strawberry, and chocolate buttercream.

    What other possibilities are there using the swiss buttercream recipe?

  • My Geisha

    Would love to see you do the shadow cake, cookies and cream cake and ice cream cake again just to name a few
    . Dont feel pressured we will wait patiently : )

  • Sarah

    Yes, I loved seeing you decorate cakes so quickly and effortlessly :)

  • susie AKA KUPKAKE

    Gretchen please tell me your still gona show us how to decorate cupcakes and cake we your fans miss it !!!!!!!!!!!!!!!!!!