Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Strawberry Buttercream Frosting 3.1 (337) 45 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 5, 2017 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Yield: 5 cups Use this recipe to decorate our Strawberry Cupcakes. Ingredients 4 large egg whites, room temperature 1 ¼ cups sugar ¾ pound (3 sticks) unsalted butter, softened, cut into small pieces 1 ½ cups fresh strawberries, pureed Directions Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition. Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate. Cook's Notes Refrigerate for up to 3 days. Bring to room temperature, and beat on low speed until smooth before using. Rate it Print