Strawberry Meringue Buttercream

1. 1

   In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar.

2. 2

   Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch (about 160F).

3. 3

   Attach the bowl to the mixer fitted with the whisk attachment.

4. 4

   Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks.

5. 5

   Continue beating until the mixture is fluffy and cooled, about 6 minutes.

6. 6

   Switch to the paddle attachment.

7. 7

   With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition.

8. 8

   (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.)

9. 9

   Beat in vanilla.

10. 10

    Beat on lowest speed to eliminate any air bubbles, about 2 minutes.

11. 11

    Stir in strawberry jam with a rubber spatula until frosting is smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.