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
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