Strawberry Swiss Buttercream Frosting

• 4 large egg whites
• 1 1/4 cups granulated sugar
• 3 sticks unsalted butter, at room temperature
• 1 teaspoon vanilla
• 1 1/2 cups seedless fruit jam

Directions

Place the heat-safe bowl of your electric mixer over a pot of simmering water on your stove. Attach a thermometer to the side of the bowl. Add the eggs whites and sugar to the bowl. Using a whisk, stir the mixture continuously until it reaches 160 degrees F.

Return the bowl to your mixer. Using the whisk attachment, beat the egg mixture until it is fluffy and smooth, about six minutes. Add the butter, in chunks, Beating well after each addition. After all the butter has been incorporated, add the vanilla.

Put the fruit jam into a small bowl to check for smoothness. You don't want any chunks of fruit. If necessary, puree the jam in your food processor.

Stir in the jam until it is completely blended with the frosting.