Wednesday, March 16, 2011

Fresh Strawberry Meringue Frosting

This creamy whipped frosting was so light and fresh it was irresistible!
Loaded with fresh strawberries, cooked egg whites and butter with the added bonus of a lot less sugar than most frostings it is a real winner. Adapted from Martha Stewart.
For 1 1/2 dozen cupcakes or 9x9 cake pan:
1 cup fresh strawberries
2 large egg whites
3/4 cup sugar
3/4 cup soft butter
Puree strawberries in a food processor, set aside.
Carefully separate the whites from the yolks by rocking the yolk back and forth in the shells.
In a heatproof bowl, combine egg whites and sugar. Place over a pan of simmering water. Whisk constantly until the temperature reaches 155F.

This mixture will become thicker and creamier as it cooks.
Put the cooked egg whites and sugar into a large mixing bowl. Beat until stiff peaks form and mixture is glossy.
Add the butter a few tablespoons at a time beating well after each addition.
Add strawberry puree.
As you beat this, it will appear to separate, just keep whipping and it will come together and look creamy.
This was incredible! Try it on vanilla, lemon or orange cupcakes. Double it for a layer cake or a 9x13.
See irresistible!

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