Strawberry Buttercream


  • 1 ¼ cups sugar
  • 4 large egg whites, room temperature
  • 1 ½ cups fresh strawberries, pureed
  • ¾ pound (3 sticks) unsalted butter, softened, cut into small pieces

1. Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. 2. Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and wh...

View full recipe at SpringPad


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