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| General Category : Cakes |
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| Food Group : Eggs, Fruits, Cheese/Other Dairy |
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| Preparation Method : Boil/Simmer |
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| If you find the buttercream separating a little after you've added the strawberry purée, you can stabilize it by beating in a little more softened butter. |
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Ingredients
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1 cup (250 mL) strawberries (4 oz/125 g) |
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3 egg whites |
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2/3 cup (150 mL) granulated sugar |
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1-3/4 cup (425 mL) unsalted butter, softened |
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Preparation
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In blender or food processor, purée strawberries; strain through fine sieve and set aside.
In heatproof bowl, whisk egg whites with sugar until frothy. Place over saucepan of boiling water; cook, whisking, until thermometer registers 110°F/43°C, or fingertip can remain in mixture for no longer than 10 seconds, about 1 minute. Beat with heavy-duty or stand mixer until cool, about 10 minutes.
Beat in butter, 1/4 cup/60 mL at a time, until satiny (if mixture seems to curdle, continue beating in more of the butter and mixture will come together); beat in strawberry purée.
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Source
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Homemakers Magazine: June 2007
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