Strawberry Meringue Buttercream

• 4 large egg whites
• 1 1/4 cups sugar
• 3 sticks (1 1/2 cups) unsalted butter, room temperature, cut into tablespoons
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor

1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar.
2. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch (about 160F).
3. Attach the bowl to the mixer fitted with the whisk attachment.
4. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks.
5. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
6. Switch to the paddle attachment.
7. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition.
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. Beat in vanilla.
10. Beat on lowest speed to eliminate any air bubbles, about 2 minutes.
11. Stir in strawberry jam with a rubber spatula until frosting is smooth.

egg whites, sugar, unsalted butter, vanilla, strawberry

Taken from www.epicurious.com/recipes/food/views/strawberry-meringue-buttercream-390219 (may not work)