Strawberry Frosting

Wash and hull the fresh strawberries, then puree them in a blender or food processor until completely smooth. Strain the puree through a fine mesh sieve to remove seeds and set aside.

Place the egg whites in a clean, grease-free mixing bowl and beat them with an electric mixer on medium speed until soft peaks begin to form.

Continue beating the egg whites on high speed until stiff, glossy peaks form and the mixture holds its shape firmly.

In a separate large bowl, beat the softened butter with an electric mixer until pale and fluffy, scraping down the sides of the bowl as needed.

Gradually add the strained strawberry puree to the whipped butter, mixing on low speed until fully incorporated and the mixture is smooth and evenly colored.

Gently fold the stiff egg whites into the strawberry butter mixture in thirds, using a spatula with a light folding motion to preserve the airiness of the whites.

Transfer the frosting to a piping bag or airtight container and refrigerate or freeze briefly until it reaches a spreadable yet firm consistency.

Use the strawberry frosting immediately to frost or fill your desired cake or dessert, or store it in the freezer in a sealed container for up to one week.