Strawberry Buttercream

Also very good on the basic white cupcakes.

Strawberry Buttercream
4 large egg whites
1 1/4 C. sugar
1 1/2 C. butter, room temperature, cut into tablespoons
1 t. vanilla
10-12 oz. strawberry jam

In the bowl from a standing mixer set over a pan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).

Put the bowl back on the mixer fitted with the whisk attachment. Beat the egg white mixture on high speed until it holds stiff peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.

Switch to the paddle attachment. With the mixer on med-low speed, add butter several tablespoons at a time, beating well after each addition. Beat in vanilla. Beat on lowest speed to eliminate any bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula.

You can keep any leftovers in the fridge, but you will need to let it soften before you can spread it.