Strawberry Swiss Meringue Buttercream Recipe (feat. Amoretti)

Learn how to make this delicious Strawberry Swiss Meringue Buttercream with a handful of simple ingredients + Amoretti Natural Wild Strawberry Artisan Flavor! This frosting is so light, not overly sweet, bursting with fresh strawberry flavor, and so perfect for cake decorating.

This video is sponsored by Amoretti + they have SO MANY incredible flavors that will work with this recipe!

See my collection of Amoretti favorites here: https://glnk.io/255y/sugarandsparrowco
use my code WHITNEY10 for $10 off your order

STRAWBERRY SWISS MERINGUE BUTTERCREAM
Yield: 5 Cups

INGREDIENTS
6 large egg whites (approximately 230g)
2 cups (400g) granulated sugar
1 and 1/2 cups (339g) unsalted butter, softened but still cool and cut into Tbsp size pieces
1 Tbsp Amoretti Natural Wild Strawberry Artisan Flavor
Pinch of salt, or to taste

INSTRUCTIONS
1. Separate the eggs and place the egg whites and sugar into a heat proof bowl. Whisk together and set over a pot of simmering water (make sure the bottom doesn’t touch!) and continue whisking until the sugar dissolves and the mixture reaches 160F, 4-5 minutes.
2. Pour the mixture into a stand mixer fitted with the paddle attachment and beat on medium-high for 10-15 minutes, until you have a glossy meringue with stiff peaks that defy gravity. At this point feel the bowl of your mixer. If it’s still warm to the touch, refrigerate it for about 10 minutes to bring it to room temp (70F) before moving on.
3. Turn the mixer to medium and add the butter, one chunk at a time, making sure each chunk is fully mixed in before adding the next.
4. Turn the mixer to low and add the Amoretti Natural Wild Strawberry Artisan Flavor and a pinch of salt.
5. Store at room temp for 1-2 days or in the refrigerator for 2 weeks.

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