|Photo courtesy of Zazzle.com|
Let me explain that typically I use a few different kinds of frosting. When I bake cupcakes and know that I will be transporting them all over the place, I use a recipe that can withstand temperature changes. Other times I use a simple recipe of butter, icing sugar and whatever flavouring I'm looking to achieve. I rarely make a traditional buttercream that requires egg whites to be heated and then whipped for ages before adding a ton of butter. These buttercreams are called meringue buttercreams. I have successfully made a chocolate one before and have tried the strawberry one before but needless to say, I ended up crying because it flopped... or so I thought....
Dina, a friend of ours, first introduced me to this strawberry meringue buttercream and so what better place to start than in her kitchen watching her make it. After watching the master at work, I realized that the last time I made this strawberry buttercream, if I'd just kept beating it, I would most likely have been successful!!! (UGH! Good to know NOW!) Regardless, the ever gracious Dina showed me everything I needed to know and truly boosted my confidence to try again. Thus, when my darling friend Katie (from work) asked me to bake cupcakes for a baby shower she was hosting, I knew that the strawberry meringue buttercream needed to happen.
|I apologize for the over exposure but I wanted to show you the cutest baby bottles that I found to top the cuppies!!!|
- Puree strawberries & strain (or not)
- Heat egg whites and sugar to a point where you can only hold your finger in them for 10 seconds before wanting to cry
- Whip the egg whites (hopefully with a stand mixer) until cool and huge and fluffy!
- Add butter in very small additions. When the frosting looks like it's curdled, keep whipping!!!!!
- Add your strawberries (and a tiny bit of strawberry flavouring)
- Savour the deliciousness that you have just slaved over!
Welcome to my heaven: