Strawberry Buttercream...any Suggestions?
Decorating By laneysmom Updated 4 Nov 2006 , 3:56am by sarge1
I'm making a cake this weekend for a baby shower. The mom-to-be wants strawberry swiss meringue buttercream between the layers. I've never flavored SMB with anything other than extracts so I think I may be out of my element. Should I just add pureed Strawberries, or would a fruit spead be better? I'm just wondering how the buttercream will hold up with that much of an additive.
Any help is greatly appreciated! Thanks!!
Add a thick strawberry jam to the icing without seeds.That would be wonderful!!!
My Daughters name is Delaney..Laney for short! Is that your daughters name too??
I actually made strawberry filling last night! I took a 16 oz bag of strawberries (frozen, didn't have fresh) and put them in a pot with 1 cup of water, 3 T of cornstarch and 3/4 cup sugar and cooked it until it was thick. I wanted a strawberry layer with a layer of whipped cream on it so it was essentially a double layer filling - but I bet you could take my mixture and just fold it into your buttercream and make it a wonderful buttercream filling!! 
Not sure if it's too late for this or not, but I found your post while answering another post. I have this recipe, which I have not actually tried:
strawberry (or raspberry) meringue buttercream
10 oz frozen strawberries or raspberries, thawed
1 1/4 C sugar
2 Tbsp lemon juice
2 Tbsp water
5 large egg whites at room temp
1/2 tsp vanilla extract
1 1/2 C unsalted butter at room temp
Puree strawberries with syrup. Strain into a small non-aluminum lined saucepan to remove seeds. Heat puree to boiling; reduce heat to simmer and cook 10 minutes or until reduced to 1/2 cup. Cool. In another small saucepan, combine 1 cup sugar, lemon juice and water. Heat to boiling, stirring to dissolve sugar. Boil without stirring 5 minutes or until syrup reaches 240 F on a candy thermometer (soft ball stage). Meanwhile, in a large bowl, with mixer at medium speed, beat egg whites until soft peaks form. Beat in remaining sugar, 1 Tbsp at a time. With mixer running, gradually pour in boiling syrup. At high speed, beat 8 minutes or until meringue is thick, glossy, and cool.
Beat in vanilla. In another bowl, beat butter until smooth. Beat in meringue, 1/4 cup at a time, beating well after each addition. Gradually beat strawberry puree into mixture, and beat 2 minutes or until light.
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