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

Comments

  1. Romie says

    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??

  2. shilpa says

    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?

  3. solmayra says

    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?

  4. mary ann says

    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

  5. Alex says

    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!!

  6. Barbara says

    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

  7. Maria says

    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 says

      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

  8. nishita gandhi says

    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.

  9. says

    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!!

  10. Irene says

    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!

      • Irene says

        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…

          • Irene says

            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 says

            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 says

            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 says

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

  11. says

    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?

  12. Camille says

    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?

  13. jennifer says

    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

  14. Lynn says

    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!!!!!!

    • Gretchen Price says

      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

  15. Tracy says

    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..

  16. Raeziel says

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

  17. Eleanor says

    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.

  18. Jennifer says

    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

  19. Lee says

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

  20. Foxfire Sue says

    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 says

      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 says

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

        • says

          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!

  21. says

    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!

  22. delise says

    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!

  23. Denise says

    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!!!

  24. Sharon says

    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

  25. Kirsten says

    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 says

      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

  26. Wayne Lawson says

    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. :)

  27. Terri says

    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?

  28. fortyonelady says

    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 says

      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

  29. nashwa says

    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 says

      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.

  30. Raya says

    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 says

      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 says

        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 :)

  31. says

    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 says

      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

  32. Valerie says

    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

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