Strawberry Meringue Buttercream Frosting

Ingredients:

• 4 egg whites
• 1¼ cups granulated sugar
• 1½ cups butter, cut into tablespoons, at room temperature
• 1 cup strawberry puree

Instructions:

• Puree the strawberries in a food process or blender.  In a small saucepan. Heat mixture over medium-low heat, and simmer, stirring occasionally until reduced by about 2/3, about 15 minutes. Pour reduced puree into a small bowland put into refrigerator to chill.
• Combine the egg whites and sugar in the heatproof bowl of a standing electric mixer set over a pan of simmering water. Whisk constantly by hand until the mixture is warm to the touch and the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
• 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.
• Reduce the mixer speed to medium-low and add the butter a few tablespoons at a time, mixing well after each addition. Once all the butter has been added, scrap down the sides of the bowl with a spatula and switch to the paddle attachment; continue beating on low speed until all air bubbles are eliminated, about 2 minutes.
• Add the strawberry puree and beat until combined. Stir the frosting with a rubber spatula until the frosting is smooth. Keep the buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.