This Strawberry Italian Meringue Buttercream Frosting (IMBC) is to die for. It is made by adding my delicious Strawberry Jam recipe which is all natural. If you are looking for a change in your normal buttercream. This is the buttercream for you.

It is so good I literally couldn’t stop eating it. It is light and fluffy and delicious and pipes really well. I was afraid that by adding the Strawberry Jam to the buttercream it will get less stable, not the case at all.

BEST. STRAWBERRY ITALIAN MERINGUE BUTTERCREAM. EVER.

Need I say more…

Strawberry season is usually an indicator that the weather is getting warmer. Warm weather is not a cake decorators friend. Therefore, for summer, I usually stick with Italian Meringue Buttercream, the most stable of all the Meringue buttercreams (see my review of them here). With that said do not put any buttercream cake in the heat, it will melt.  For some reason, I always picture a horror show of my cake melting (if this happens please do not tell me about it ok). I want to keep the perfectly decorated cake in my head.  I have never experimented with shortening (which does not melt) instead of butter for the summer weather. For now, I use one percent buttercream.

This Strawberry Italian Meringue buttercream is perfect for summer and can be paired with any one of these cake flavors: strawberry, vanilla, white or even chocolate.

This page may contain affiliate links which mean that if you make a purchase from any links directed from this website I may earn a small commission.  I only recommend things that I use and love and classes I have taken.  Thank you very much for your ongoing support.

NOW HOW TO MAKE STRAWBERRY ITALIAN MERINGUE BUTTERCREAM?

This recipe makes 4 cups of buttercream.

Materials Needed:

• 4 egg whites
• 3/4 + 1/8 cup granulated sugar
• 1/4 cup water
• 2 sticks (8ozs) unsalted butter
• 1/2 tsp strawberry extract
• 1/4 tsp vanilla extract
• 1/2 cup Strawberry Jam
• Pink color gel
• Candy Thermometer

Place the sugar and the water in a small saucepan. Then add a candy thermometer inside. Boil the sugar until it reaches 240°F.

Separate the egg whites from the yolk one at a time and place into a stand mixer, with the whisk attachment.

Mix the egg whites until it reaches a stiff peak (should be glossy). When the sugar reaches 240°F, turn the mixer on high then pour the sugar syrup slowly into the meringue. Be very careful here.

Mix until the bowl is cool to the touch. Then add butter one piece at a time. The meringue will look curdled at first and look like it’s not working but just keep mixing until it comes together.

Then add the strawberry extract, then the vanilla extract. Mix until this is combined.

The Buttercream should look like this.

The final test is to place some buttercream on a spatula and see if the buttercream falls off the spatula.  If it falls off mix for a few more minutes.  Turn the mixer on low then add the Strawberry Jam.

Mix until combined.

Add a few drops of pink gel color to bring out the color.

Look how beautiful that looks.

I used to frost some vanilla cupcakes. But pairs well a strawberry cake.

That’s it.  Feel free to let me know if you like it as much as I do. Happy Caking.

Other Buttercream Posts you will love:

The Ultimate Buttercream Guide

The Amazing Brown Sugar Italian Meringue Buttercream

Painting Buttercream using a Palette Knife

How to frost a cake in 15 minutes

Frosting a buttercream cake with sharp edges

The Best Strawberry Italian Meringue Buttercream Frosting

No ratings yet

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings 4 cups

Ingredients

  

.5x1x2x3x

• 4 egg whites
• 3/4 + 1/8 cup granulated sugar
• 1/4 cup water
• 2 sticks 8ozs unsalted butter
• 1/2 tsp strawberry extract
• 1/4 tsp vanilla extract
• 1/2 cup Strawberry Jam

Instructions

 

• Place the sugar and the water in a small saucepan. Then add a candy thermometer inside. Boil the sugar until it reaches 240°F.
• Separate the egg whites from the yolk one at a time and place into a stand mixer, with the whisk attachment.
• Mix the egg whites until it reaches a stiff peak (should be glossy). When the sugar reaches 240°F, turn the mixer on high then pour the sugar syrup slowly into the meringue. Be very careful here.
• Mix until the bowl is cool to the touch. Then add butter one piece at a time. The meringue will look cuddled at first and look like it's not working but just keep mixing until it comes together.
• Then add the strawberry extract, then the vanilla extract. Mix until this is combined.
• The final test is to place some buttercream on a spatula and see if the buttercream falls off the spatula. If it falls off mix for a few more minutes. Turn the mixer on low then add the Strawberry Jam. Mix until combined.

Tried this recipe?Let us know how it was!