Categories: Frosting
Ingredients
- 11/2 cups fresh strawberries (8 oz.), rinsed, hulled and coarsely chopped*
- 4 large egg whites
- 11/4 cups sugar
- 3 sticks (11/2 cups) unsalted butter, at room temperature
Directions
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To make the frosting, place the strawberries in a food processor or blender. Puree until completely smooth. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
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Transfer the mixture to the bowl of a stand mixer** fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. (The bowl should be cool to the touch.)
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Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!) Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.
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Fill a pastry bag fitted with a decorative tip with the frosting. (I used a large, unlabeled star tip to frost these cupcakes.) Frost cooled cupcakes as desired, and garnish with fresh berries or berry slices.