Roasted Strawberry Italian Buttercream - A Recipe from Bake from Scratch

      Yields approximately 6 cups

      1½ cups (300 grams) granulated sugar

      ⅓ cup (85 grams) reserved juice from Roasted Strawberries (recipe below)

      ⅔ cup (160 grams) egg whites (about 5 large egg whites), at room temperature

      ½ teaspoon (1.5 grams) kosher salt

      ¼ teaspoon cream of tartar

      2 cups (454 grams) unsalted butter, cubed and at room temperature

      2 teaspoons (12 grams) vanilla bean paste

      1¼ cups (284 grams) chopped Roasted Strawberries (recipe below)

      In a medium saucepan, mix together the sugar and the reserved juice from the Roasted Strawberries. Heat over high until boiling, being cautious not to splash the sides of the pan and stirring to help the sugar dissolve. (Do not stir once the mixture reaches a boil.) Cook until an instant-read thermometer reads 240°F (116°C).

      While this is happening, in the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites, salt, and cream of tartar on medium speed until soft peaks form. With the mixer still on medium speed, slowly pour the hot sugar syrup down the side of the bowl and into the whisk attachment. Increase the speed to high and continue beating until stiff peaks form and both the bowl and meringue feel relatively cool, about 8 to 10 minutes.

      Next, with the mixer on medium speed, gradually add the butter a few cubes at a time, mixing until each addition is combined. (The mixture will appear loose at first and might even look broken, but it will eventually come together; see Notes.) Stir in the vanilla bean paste and beat until the mixture is light and fluffy, about 1 to 2 minutes, stopping occasionally to scrape the bowl's sides. Gently fold in the chopped Roasted Strawberries. Use immediately or store in an airtight container in the refrigerator. When you're ready to use the refrigerated buttercream, let it come to room temperature and rewhip with the whisk attachment until smooth and silky. (See Notes.)

      Notes: If the meringue is too warm when the butter is added and appears too loose, refrigerate the entire mixer bowl for a few minutes to firm it up. Return the bowl to the mixer and continue beating as instructed, repeating as needed. If the butter was too cold and small lumps form in the buttercream, gently warm the mixer bowl over simmering water until the edges start to melt. Alternatively, warm the bowl's exterior using a kitchen torch just until the edges of the buttercream start to melt (only use these methods with heatproof metal bowls). For a gentler approach, use a hot towel on the bowl to soften the butter. Continue mixing as directed, repeating as necessary. If the buttercream appears broken or curdled, continue beating; it should eventually come together. If the buttercream remains thick, lumpy, and does not whip easily the next day, it might still be too cold. Warm gently using one of the methods mentioned above and rewhip with the whisk attachment until smooth and spreadable.

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      Roasted Strawberries

      Yields approximately 3 cups

      2 pounds (908 grams) fresh strawberries, hulled and quartered

      ¼ cup (50 grams) granulated sugar

      Preheat your oven to 375°F (190°C). In an 11x8-inch glass baking dish, combine the strawberries and sugar, tossing them together until evenly mixed. Spread them out in a single layer. Bake until the strawberries are very soft, dark in color, and fragrant, which should take about 30 to 45 minutes, stirring carefully with a spatula every 10 minutes. Strain through a fine-mesh sieve, pressing on the solids to extract juice. Allow the berries to cool enough to handle, and then chop them up. Set aside the chopped berries and juice.

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