Strawberry Buttercream

• 1 1/4 cups unsalted butter
• 2 cups confectioners sugar, sifted
• 4 extra-large egg yolks
• 2 tablespoons strawberry preserves (home made preferred)
• a pinch of fine sea salt
• 1/2 cup pureed fresh strawberries

1. Using electric mixer, cream butter and sugar until light and fluffy. Mix in yolks, then pureed berries and preserves. Cover tightly and refrigerate until set.
2. This mixture can be prepared 2 days ahead. When ready to frost cake, bring to spreadable room temperature.
3. Teacher's Tips: 1. This recipe can be made as well with apricots, peaches, raspberries, or any other fruit flavor you desire.
4. 2. If you are squeamish about using raw eggs in the frosting, you could use pasteurized eggs, available in the freezer case of your super market

unsalted butter, confectioners sugar, egg yolks, strawberry preserves, salt, strawberries

Taken from food52.com/recipes/24515-strawberry-buttercream (may not work)