Side Pannel
Strawberry Cream Cheese Meringue Buttercream Recipes
Strawberry Cream Cheese Meringue Buttercream Recipes
- Recipe Submitted by Herb on 11/13/2014
Category: Holiday, Cakes, Eggs, Cheese, Fruit
Ingredients List
- 1 cup pureed strawberries
- 1 lb. unsalted butter, room temperature
- 4 oz. cream cheese, room temperature
- 1 1/4 cups sugar
- 1/3 cup water
- 5 egg whites
- 1/8 tsp. cream of tartar
- 1/2 tsp. pure almond extract
- 2 tsp. pure vanilla extrac
Directions
1. Beat the butter and cream cheese together with an electric mixer until fluffy. Chill until cold.
2. Place the egg whites and cream of tartar in the bowl of a stand mixer and fit it with the whisk attachment. Turn mixer on medium speed until egg whites are foamy. While the mixer is running start preparing the sugar syrup.
3. In a small saucepan, stir together sugar and water. Bring to a boil and let cook, without stirring, until it reaches 235 degrees (sea level) or 230 degrees (high altitude) on a candy thermometer. At this point, turn the mixer on high and beat the egg whites until they are stiff, but not dry.
4. Continue to cook the syrup until the syrup reaches 240 degrees (sea level) or 234 degrees (high altitude)** (see NOTE). Remove it from heat and carefully pour the syrup against the side of the bowl into the egg whites while the mixer is still running. Continue beating on high for 3-5 minutes, or until steam stops rising from the mixing bowl.
5. Turn the mixer down a bit and add the chilled butter and cream cheese mixture a spoonful at a time. Don't worry if it becomes curdled. Just keep beating it and it will come back together. When all the butter/cream cheese has been added, add the extracts, beat well again. Then add the strawberry puree. It will separate a bit--keep beating and it will come back together.
6. Use it immediately, or keep it in an airtight container in the fridge for 2 or 3 days. It will also freeze well for about a month or so.
7. Arrange sliced strawberries on top of the cake, starting from the outside and working your way in. Place a whole strawberry in the center
2. Place the egg whites and cream of tartar in the bowl of a stand mixer and fit it with the whisk attachment. Turn mixer on medium speed until egg whites are foamy. While the mixer is running start preparing the sugar syrup.
3. In a small saucepan, stir together sugar and water. Bring to a boil and let cook, without stirring, until it reaches 235 degrees (sea level) or 230 degrees (high altitude) on a candy thermometer. At this point, turn the mixer on high and beat the egg whites until they are stiff, but not dry.
4. Continue to cook the syrup until the syrup reaches 240 degrees (sea level) or 234 degrees (high altitude)** (see NOTE). Remove it from heat and carefully pour the syrup against the side of the bowl into the egg whites while the mixer is still running. Continue beating on high for 3-5 minutes, or until steam stops rising from the mixing bowl.
5. Turn the mixer down a bit and add the chilled butter and cream cheese mixture a spoonful at a time. Don't worry if it becomes curdled. Just keep beating it and it will come back together. When all the butter/cream cheese has been added, add the extracts, beat well again. Then add the strawberry puree. It will separate a bit--keep beating and it will come back together.
6. Use it immediately, or keep it in an airtight container in the fridge for 2 or 3 days. It will also freeze well for about a month or so.
7. Arrange sliced strawberries on top of the cake, starting from the outside and working your way in. Place a whole strawberry in the center
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
