What You Need:
4 Egg whites
1 cup sugar
3 sticks (1 1/2 cups) Unsalted butter (at room temperature)
1 tsp. Vanilla
1 cup Frozen Strawberries (at room temperature)
Special equipment, etc.:
Immersion blender or regular blender
Saucepan with about 1/2 inch water
Lemon juice or vinegar & paper towels
*Note: The next few steps will look very familiar to the Swiss Meringue Buttercream recipe, but I wanted to include each step because it is a little "fussy."
(If you don't separate a lot of eggs, I recommend separating each individually in a small bowl, rather than all into the large bowl as seen here. If you get any yolk into the whites, the recipe won't work as well.)
How long it takes to reach temperature will depend on a lot of things: how warm were your eggs to begin with? How hot is your stove? etc. So watch the temperature, not the clock.
*Note: 160-degrees is the recommended temperature for killing any possible bacteria. I've read some recipes that call for you to heat it just until the sugar dissolves, but I don't want to take any chances with salmonella. I've seen how nasty that can be! So, I always heat mine to 160-degrees.
Have your 3 sticks of butter cut into about 4 pieces each - (about 2 Tbsp. chunks). Add those a few at a time with the mixer on medium speed with the paddle attachment.
Don't be me. Be patient. Wait about 4 minutes-- with the mixer on medium-high.
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Other Icing/Frosting Recipes & Tips