Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium=high speed, mix until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes
|
With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. One all butter has been added, scrape down sides of bowl with a flexible spatula and switch to the paddle attachment; continue beating on low speed until all air bubbles are eliminated, about 2q minutes. Add strawberries and beat until combined. Stir with a flexible spatula until the frosting is smooth. Keep buttercream at room temperature if using the same day. or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
|