Strawberry Meringue Buttercream

I just love butter cream and I am from the strawberry capitol (Ponchatoula, Louisiana) so why not combine the two! This is a Martha Stewart recipe.

• Ready In: 35 mins
• Yields: 5 cups

Ingredients

• 4  large  egg whites
• 1 1⁄4 cups sugar
• 1 1⁄2 cups unsalted butter, room temperature and cut into Tbs
• 1  teaspoon vanilla extract
• 1 1⁄2 cups  strawberry jam, pureed in a food processor

Directions

1. In the heatproof bowl on an electric mixer set over a pan of simmering water, combine egg whtes and sugar.
2. Cook, whisking constantly, until sugar has dissolved and mixture reaches 160.
3. Attach bowl to mixer fitted with whisk attachment. Beat on high speed until mixture holds stiff (but not dry) peaks. Beat until fluffy and cooled, 6 minute.
4. Switch to the paddle attachment and on medium-low speed, add butter several Tbs at a time, beating well after each addition. (If frosting appears to separate after all the butter has beed added, beat on medium-high speed until smooth, 3-5 minute more).
5. Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minute.
6. Stir in jam with a rubber spatula until frosting is smooth again, 3-5 min more.