If you’re searching for a luscious, airy frosting that bursts with natural strawberry flavor, this Strawberry Italian Meringue Buttercream Recipe is your new best friend in the kitchen. It combines the light fluffiness of Italian meringue made from aquafaba with the rich, creamy texture of vegan butter, all perfectly enhanced by vibrant freeze-dried strawberries. Whether you’re frosting a cake or adding a special touch to cupcakes, this buttercream blends sweetness and a subtle tang, resulting in a dreamy pink frosting that tastes as gorgeous as it looks.
Ingredients You’ll Need
This recipe keeps things straightforward but uses each ingredient to play a crucial role in creating that silky, stable, and flavorful buttercream. From the aquafaba, which whips up into a resilient meringue, to the freeze-dried strawberries that pack intense flavor and natural color, every component contributes something special.
- Aquafaba (234 g): The magic chickpea water that whips into a fluffy, stable meringue, perfect for a vegan buttercream base.
- Superfine sugar (250 g): Divided into 200 g and 50 g, it sweetens while giving structure and gloss to the meringue.
- Water (60 ml): Helps dissolve the sugar for the Italian meringue syrup — essential for that perfect texture.
- Cream of tartar (¼ teaspoon): Stabilizes the aquafaba and enhances the meringue’s volume and shine.
- Vegan stick butter (250 g): Room temperature and cut into chunks, this brings richness and a melt-in-your-mouth feel.
- Freeze-dried strawberries (50 g): Or strawberry powder, this ingredient provides intense, natural strawberry flavor and a beautiful pink hue.
- Vanilla extract (1 teaspoon, optional): Adds a subtle warmth and depth to harmonize with the fruity notes.
How to Make Strawberry Italian Meringue Buttercream Recipe
Step 1: Prepare Your Ingredients
Before you begin, make sure your vegan butter is soft but still cool, and your freeze-dried strawberries are finely ground if not already powdered. This helps create a smooth, velvety buttercream without any grit. Also, have all measuring tools and your mixing setup ready—we’re about to whip up something magical.
Step 2: Make the Italian Meringue
In a small saucepan, combine the 200 g of superfine sugar with 60 ml of water and bring to a boil, without stirring, until the syrup reaches the soft ball stage (115°C or 239°F). Meanwhile, in a large bowl, whip the aquafaba and cream of tartar until soft peaks form. Carefully pour the hot sugar syrup in a thin stream into the aquafaba while continuing to whip on high speed. This creates a glossy, stable Italian meringue ready to form the base of your buttercream.
Step 3: Incorporate the Vegan Butter
Once the Italian meringue cools to room temperature but still slightly warm, begin adding the softened vegan butter a few chunks at a time while whipping continuously. This slow addition helps the buttercream come together smoothly and avoid any splitting. Keep whipping until the mixture becomes thick, creamy, and spreadable—this is the luscious texture we’re after!
Step 4: Add the Strawberry Flavor
Gently fold in the freeze-dried strawberry powder (or crushed freeze-dried strawberries) and vanilla extract if using. The strawberries will not only tint your buttercream a delightful soft pink but also provide that unmistakable sweet and tangy strawberry flavor that makes this recipe stand out. Give it a few more quick whips to combine everything thoroughly.
How to Serve Strawberry Italian Meringue Buttercream Recipe
Garnishes
This buttercream shines with simple garnishes like fresh strawberry slices or a sprinkle of crushed freeze-dried strawberries on top. For an elegant touch, a few edible flowers or a dusting of powdered sugar can elevate your presentation. The key is to complement the frosting’s fresh fruit vibe without overpowering it.
Side Dishes
While this buttercream is typically a cake or cupcake feature, it pairs beautifully with light desserts like angel food cake or vegan vanilla sponge. It also makes for a decadent topping on fresh fruit tarts, adding sweetness and richness that balances tart berries perfectly.
Creative Ways to Present
Try piping your Strawberry Italian Meringue Buttercream Recipe into soft swirls on cupcakes, or use it as a layered filling between cake tiers for a stunning visual and taste surprise. You can also spread it thickly on a vegan pound cake or create a layered trifile with fresh strawberries and sponge for an irresistible treat.
Make Ahead and Storage
Storing Leftovers
After enjoying your creation, you can store any leftover buttercream in an airtight container in the fridge for up to 5 days. Before use, bring it back to room temperature and gently re-whip to restore its creamy texture.
Freezing
This buttercream freezes well for up to 3 months. Place it in a freezer-safe container and thaw in the fridge overnight before bringing to room temperature. Re-whip before serving to get that airy texture back.
Reheating
Avoid direct heat to prevent melting or separation. Instead, let the buttercream soften gently at room temperature and whip with a hand mixer to bring back the familiar fluffy consistency.
FAQs
What makes this Strawberry Italian Meringue Buttercream Recipe vegan?
This recipe uses aquafaba — the liquid from cooked chickpeas — to create the Italian meringue instead of egg whites, and vegan stick butter in place of dairy butter, making it perfectly plant-based without sacrificing texture or flavor.
Can I substitute fresh strawberries instead of freeze-dried?
Fresh strawberries contain too much moisture, which can destabilize the buttercream. Freeze-dried strawberries or powder are ideal for intense flavor and vibrant color without affecting the texture.
How stable is this buttercream in warm climates?
The Italian meringue base gives this buttercream more stability than traditional buttercream, but since it contains vegan butter, it’s best stored in a cool environment and not left out for long periods.
Can I use regular egg whites instead of aquafaba?
Yes, if you’re not aiming for a vegan version, Italian meringue made with egg whites can be substituted. The texture and flavor will be very similar, though aquafaba gives a slightly different but delicious profile.
Is this Strawberry Italian Meringue Buttercream Recipe suitable for cakes beyond cupcakes?
Absolutely! It’s perfect for frosting layer cakes, decorating cookies, or piping onto pastries. Its smooth texture and lovely strawberry flavor add an elegant touch to any dessert.
Final Thoughts
Whipping up this Strawberry Italian Meringue Buttercream Recipe is like capturing a little burst of summer in every bite. It’s light, flavorful, and beautifully pink—ideal for impressing friends or treating yourself. Once you try it, you’ll see why it’s become a favorite to return to whenever you want something special on your desserts. Go ahead, give it a whirl and enjoy the delicious results!
Print
Strawberry Italian Meringue Buttercream Recipe
- Prep Time: 70 minutes
- Cook Time: 0 minutes
- Total Time: 70 minutes
- Yield: 16 servings
- Category: Dessert Frosting
- Method: Blending
- Cuisine: Italian-inspired
- Diet: Vegan
Description
A luscious vegan strawberry Italian meringue buttercream that combines the airy lightness of aquafaba-based meringue with the rich creaminess of vegan butter and vibrant strawberry flavor. Perfect for frosting cakes and cupcakes with a fluffy, stable, and fruity finish.
Ingredients
Meringue
- 234 g aquafaba (chickpea brine)
- 200 g superfine sugar (caster sugar)
- 60 ml water
- ¼ teaspoon cream of tartar
Buttercream
- 250 g vegan stick butter, room temperature, cut into 1″ chunks
- 50 g freeze-dried strawberries (or strawberry powder)
- 1 teaspoon vanilla extract (optional)
- 50 g superfine sugar (caster sugar)
Instructions
- Preparation: Read through the entire recipe and any accompanying blog post or detailed instructions carefully to familiarize yourself with the process and tips before starting.
- Make Sugar Syrup: Combine 50 g of superfine sugar with 60 ml of water in a small saucepan and bring to a boil, cooking until it reaches the soft-ball stage of 240°F (115°C). Remove from heat and set aside to keep warm.
- Whip Aquafaba: In a clean mixing bowl, whip the aquafaba and cream of tartar with an electric mixer until soft peaks form. Slowly pour the hot sugar syrup into the aquafaba while continuing to whip on high speed until the meringue is thick, glossy, and cool to the touch.
- Incorporate Butter and Flavorings: Gradually add the vegan butter chunks to the cooled meringue, mixing on medium speed. The mixture may look curdled initially but will smooth out with continued mixing. Add the remaining 200 g superfine sugar, freeze-dried strawberries (or powder), and vanilla extract (if using). Continue mixing until the buttercream is fluffy, stable, and the strawberry flavor is evenly incorporated.
Notes
- Use aquafaba from canned chickpeas as a vegan alternative to egg whites for a light and airy meringue.
- Freeze-dried strawberries can be substituted with strawberry powder or finely ground freeze-dried fruit for best results.
- Make sure the meringue is cool before adding the vegan butter to prevent melting and separation.
- The sugar stage of the syrup is critical; use a candy thermometer to reach the correct temperature for a stable Italian meringue.
