Easy Strawberry Swiss Meringue Buttercream
Strawberry flavored and flecked Swiss meringue buttercream
- 6 oz pasteurized carton egg whites
- 24 oz confectioners sugar
- 18 oz unsalted butter, softened
- 1 oz package freeze dried strawberries, crushed up finely
- 2 tsp strawberry extract
- 1 tsp vanilla extract
Weigh out your egg whites in the bowl of your mixer. Sift your confectioners sugar into the bowl.
Make sure your mixer has the whisk attachment on. Begin mixing it on low, slowly increasing it to high and let it go for about 6 minutes.
Change out your whisk attachment for the paddle.
Turn the mixer on low and add your butter in 1 stick at a time.
Add your salt and flavoring and let the mixer go on low for about 10 minutes.
Crush up your freeze dried strawberries and mix them in with your mixer or spatula.