1-Getting started: Getting started with this Strawberry Swiss Buttercream recipe is straightforward and fun. Begin by bringing about 1 inch of water to a simmer in a medium-sized pot to create a gentle heat source. Make sure your mixing bowl is spotless to avoid any grease that could ruin the meringue wiping it with lemon juice works wonders.

2-Combine and whisk: Next, combine the egg whites and granulated sugar in the bowl and place it over the simmering water, taking care that the water doesn’t touch the bottom. Whisk constantly for about 3 minutes until the mixture hits 160°F/71°C, and check that the sugar is fully dissolved by rubbing it between your fingers. Once ready, remove the bowl from the heat, dry the bottom, and attach it to a stand mixer with a whisk attachment to beat on medium-high speed for 5-10 minutes until you get stiff, glossy peaks and the bowl cools down.

3-Adding the Butter and Flavors: Gradually add the unsalted butter on medium speed, one stick at a time, to ensure it blends smoothly. Then, mix in the freeze-dried strawberry powder, lemon juice, vanilla extract or vanilla bean paste, and fine salt until everything comes together nicely. Finally, stir in the strawberry jam and keep mixing on medium speed until the frosting thickens and whips up perfectly if it looks lumpy, just keep going until it’s smooth.

4-Finish mixing: To finish, switch to a paddle attachment and mix on low speed for a few extra minutes for that ultimate smoothness. This Strawberry Swiss Buttercream is ideal for frosting cakes, cookies, piping, or layering, and the whole process takes about 15 minutes total. Remember, for dietary tweaks, use substitutes like plant-based butter at this stage to keep things adaptable.