Strawberry Swiss Meringue Icing

Strawberry Swiss Meringue Icing

This icing is a soft, pillowy meringue icing made with strawberry puree and is a little different than the usual buttercream.


Units Scale
  • 4 large egg whites
  • 1 1/4 cups sugar
  • 1 1/2 cups unsalted butter, room temperature, cut into cubes
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup pureed fresh strawberries – pureed in a food processor


  1. In a heatproof bowl (preferably your mixing bowl of your electric mixer) set over a saucepan of simmering water (making sure the water doesn’t hit the bowl), combine egg whites and sugar. Cook, whisking constantly until sugar has dissolved and mixture is warm to the touch (approx. 160˚F degrees if you have a candy thermometer).
  2. Place the bowl back to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff peaks. Continue beating until the mixture is fluffy and cooled, about 6-8 minutes.
  3. Switch to the paddle attachment. With the mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes.
  4. Stir in strawberry puree with a rubber spatula until frosting is smooth.


Keywords: Swiss Meringue, Icing