So this, my friends, is ultimate strawberry NIRVANA! Turned out amazing! I cut the recipe in half, because I had less cupcakes. Also, instead of strawberry jam I used fresh strawberries I picked from a strawberry farm down the street from me. I pure them with a little bit of sugar. I used everything room temperature and also waited for the eggs to cool down a little bit, like 3 min. I think if everything is same temperature there is no curdling. Also I used a little bit less of the pure, like 2oz less, and slowly incorporated into the butter egg mixture, mixing it on a medium slow for about 2 minutes. Its absolutely the most decadent frosting I ever made, wow! bite of those cupcakes and I feel like in heaven!

We loved it! The kids said it tasted just like a strawberry milkshake on our cupcakes. I think the trick is really beating it the full 6-7 minutes as it cools down so it all incorporates from a thin, then curdled, substance - to the perfect constancy for piping!

I made this for Easter dinner tonight, and while the cake itself cake out amazing, the icing failed. I had the merengue perfect, but as soon as I added the butter it curdled. I'm hoping to make the cake again soon, but will use a different icing recipe.

Oh!!! Followed exactly the same including temperature and the frosting turned out amazing!! I'm seriously surprised how people write such reviews without making the recipes properly!! It's nothing but creating confusion to the readers and dropping the idea of making such delicious recipes. I generally doesn't comment but after tasting the frosting, I had to create an account and write this. Even home cooks like me can do this! Thanks so much Martha. God bless you.

i just made this with following adjustments: five egg whites, 3/4 cup sugar, 2 sticks butter, 3/4 cup pureed strawberry preserves and it turned out heavenly! I did have to beat it back into submission for about three minutes on high after adding the butter. It is light and airy and just the right hint of strawberry. It is warm at my house today so I stuck in the fridge while cupcakes cool. Thank you Martha!

Like others here, I followed the recipe that calls for strawberry puree. All was well until I added the puree, then the frosting broke. It didn't seem salvageable, but there was no way I was going to throw out 3 sticks of butter. I researched how to save broken buttercream via google. I put the mixture in my food processor & gave it a whirl. To my surprise, it all came together as frosting! It needed the speed that I couldn't get from my hand mixer. Please try this if you run into this problem.

I have made/decorated a lot of cakes, but I've never tasted a better frosting! I would use it on wedding cakes now. Thanks so much!

I have now made this recipe twice. The first time my frosting was horrible and curdled. I found this website with instruction on how to fix it and it worked! Bless that woman for fixing my frosting! http://www.jasonandshawnda.com/foodiebride/archives/7640 The second time I made it, I did what KaraHeartsCupcakes suggested and put my egg whites in the refrigerator to cool for a few minutes before beating in the butter. This time, it came out perfectly! I love this icing. LOVE. :)

Love, love, love this frosting recipe! Easy to make, smooth and flavorful. Together with Martha Stewart's strawberry cupcakes, and you'll think you've died and gone to heaven.

WARNING! If you saw Strawberry Cupcakes on "Martha Bakes" show on PBS like I did, please note the recipe above IS NOT THE SAME as the video. Comments below describe strawberry soup, and no wonder! The recipe above has 1/2 as many eggs, less sugar, 3x more "preserves", not to mention the absence of fresh strawberries that tickled our curiosity & taste buds. Please watch the video: http://www.marthastewart.com/310430/strawberry-cupcakes and write down the recipe as she makes it. Good Luck!