I already have a strawberry cupcake recipe I really love, but it doesn’t hurt to try new things, right? I have read good things about this recipe on a number of food blogs so it seemed worth a shot. In particular I was interested in the frosting – a strawberry Swiss meringue buttercream. For those who are unfamiliar, Swiss meringue buttercream is an ultra-buttery, silky smooth and rich type of frosting. It takes some time to make, but it is totally worth it (in my opinion). I’ve made it in a few different flavors now including caramel, vanilla, and peppermint and I am smitten. Not only that, I think the strawberry version is the best of all. Ben and I both thought it tasted like a strawberry milkshake or ice cream – in other words, amazing. The cake recipe itself is similar to that of the older version and in that regard I have no preference but for me this frosting is the clear winner.
Some readers have had troubles with the frosting from the original strawberry cupcake recipe being too liquidy, due to adding too much of the fruit puree. That problem is easily remedied by simply adding puree gradually until the frosting has a well balanced flavor and texture. However, if that version doesn’t suit you or you aren’t a fan of cream cheese, now you have this option as well. As I mentioned, this frosting does take some patience in waiting for it to achieve the right texture. Listen, please: it will come together. It can take a very long period of beating but it will thicken up and you will know immediately when it happens. It looks like a magical state change occurs and the frosting is suddenly thick and smooth. If it is at all runny or curdled looking, you need to keep going. I highly recommend you give this frosting a try. I mean really, who doesn’t want frosting that tastes like strawberry ice cream?