Ingredients
Equipment
Method
- Begin by preparing your roasted strawberries. Preheat your oven to 375°F (190°C). Spread fresh strawberries on a baking sheet and roast them for about 15 to 20 minutes, or until they’re soft and caramelized.
- While the strawberries are roasting, combine granulated sugar and roasted strawberries juice in a medium saucepan. Stir the mixture over medium heat until the sugar dissolves. Once it starts to boil, refrain from stirring and let it cook until an instant-read thermometer reads 240°F (116°C).
- In a separate bowl, add egg whites, kosher salt, and cream of tartar into the stand mixer fitted with the whisk attachment. Beat the mixture at medium speed until soft peaks begin to form.
- Once your sugar syrup reaches the desired temperature, carefully pour it in a slow, steady stream between the side of the bowl and the whisk attachment while the mixer is on medium speed.
- After pouring in the syrup, increase the mixer speed to high and continue beating until you achieve stiff peaks.
- Now, reduce the mixer speed to medium and begin adding the unsalted butter cubes, a few at a time, beating until the mixture is light and fluffy.
- Next, add the vanilla bean paste and fold in the chopped roasted strawberries gently using a spatula.
- When your Roasted Strawberry Italian Buttercream is ready, you can use it immediately to frost cakes or cupcakes.
- Enjoy the beautiful texture and flavor of your homemade buttercream!
Notes
If the meringue is too warm when the butter is added and the mixture is too loose, place the whole mixer bowl in the refrigerator for a few minutes to help the mixture firm back up.
If the butter was too cold when added and is forming small lumps in the buttercream, gently warm the mixer bowl over a saucepan of simmering water just until the edges start to melt.
If buttercream breaks or looks curdled, keep beating it; it should eventually come together.