STRAWBERRY BUTTERCREAM ICING
- 1 cup strawberries
- 3 egg whites
- 2/3 cup granulated sugar
- 1 3/4 cup unsalted butter
In blender or food processor, puree berries, strain through fine sieve and set aside.
In heat proof bowl, whisk egg whites with sugar until frothy. Place over saucepan of boiling water; cook whisking until thermometer registers 110 degrees F/43 degrees C, or fingertip can remain in mixture for no longer than 10 seconds, about 1 minute. Beat with heavy duty or stand mixer until cool, about 10 minutes.
Beat in butter, 1/4 cup at a time, until satiny (if mixture seems to curdle, continue beating in more of the butter and mixture will come together); beat in strawberry puree.