Ingredients

• 2 cups sugar
• 8 egg whites
• 3 sticks butter, room temperature
• 4 Tbsp lemon juice
• 1/2 cup strawberry puree (about 6 medium, hulled strawberries)
• 1 tsp vanilla

Directions

1. Place the stand mixer bowl over a simmering pot of water (the bottom of the bowl should not touch the water). Whisk the sugar and egg whites until the sugar is dissolved and the mixture registers 160 degrees with a candy thermometer.

2. Place bowl on the stand mixer fitted with the whisk attachment and whisk on high speed until the mixture is cool and holds stiff, glossy peaks (approximately 10 minutes). Change to the paddle attachment and beat in one tablespoon of butter at a time on medium. The mixture might appear curdled but keep going, it will pull back together. Add lemon juice, strawberry puree, and vanilla. Increase speed to high and beat until the frosting reincorporates and is smooth and fluffy (approximately 10 minutes for me).

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