Strawberry Buttercream

1. 1

   Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water.

2. 2

   Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.

3. 3

   Remove from heat, and attach bowl to a mixer.

4. 4

   Whisk on medium speed for 5 minutes.

5. 5

   Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes.

6. 6

   Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.

7. 7

   Switch to a paddle attachment.

8. 8

   With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes.

9. 9

   Use immediately, or cover, and refrigerate for up to 3 days.

10. 10

    (Bring to room temperature, and beat on low speed until smooth before using.

11. 11

    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.