STRAWBERRY MERINGUE BUTTERCREAM

 

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Ingredients

  • 4 large egg whites
  • 1 1/4 cups sugar
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor

Directions

  • In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
  • Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
  • Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.

Notes

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