Strawberry Buttercream Frosting

http://www.foodbuzz.com/recipes/385803-white-chocolate-cupcakes-with-strawberry-buttercream-frosting


For the frosting:
1 pint strawberries, washed and hulled
2-3 tablespoons sugar
[Alternately, use 3-4 tablespoons seedless strawberry jam in place of the strawberries + sugar]
6 egg whites
1 ¼ cups sugar
3 sticks (12 ounces) unsalted butter, cut into small pieces and at room temperature.
1 teaspoon vanilla
12 small strawberries, hulled and sliced in half lengthwise


Puree the 1 pint of berries. Strain the strawberry puree through a fine-mesh sieve into a small saucepan. Depending on how sweet the berries are, add 2-3 tablespoons of sugar to the puree. Gently simmer the puree over medium-low heat until it is thick and reduced to about ¼ cup; this will take 20-25 minutes. Remove the saucepan from the heat and set it aside to cool.

Put the sugar and egg whites in the bowl of a standing mixer. Bring 2 inches of water to a simmer in a medium saucepan and set the mixer bowl on top of the pan. Whisk the egg white mixture until it is 130 F – the mixture will turn thick and white, and this should take about 3 minutes.

Transfer the bowl to a standing mixer fitted with a whisk attachment. Whip the egg white mixture on high speed until it is cool, thick, and glossy, about 10 minutes. Reduce the speed to medium-high and add the butter a few pieces at a time, making sure they are fully incorporated before the next addition. After all the butter has been added, continue beating the frosting until it comes together – this will take a minute or two.

Add the reduced strawberry puree (or jam) and mix to combine. Frost the cupcakes and top each with a berry half.