Strawberry Buttercream Recipe

In blender or food processor, purée strawberries; strain through fine sieve and set aside.

In heatproof bowl, whisk egg whites with sugar until frothy. Place over saucepan of boiling water; cook, whisking, until thermometer registers 110F/43C, 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/60 mL 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 purée.

Makes enough to ice one Strawberry Cake.