2 cups (454 grams) unsalted butter, softened (see Note)
1 teaspoon (4 grams) vanilla extract
½ teaspoon (1.5 grams) kosher salt
1¾ cups (520 grams) strawberry fruit spread*
¼ teaspoon (1.25 grams) red liquid food coloring (optional)
Instructions
In the heatproof bowl of a stand mixer, whisk together sugar and egg whites by hand. Place bowl over a saucepan of simmering water. Cook, whisking occasionally, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form and meringue is just warm to the touch, about 10 minutes. Add butter, about 2 tablespoons (28 grams) at a time, beating until combined after each addition. (If buttercream breaks or looks loose, beat for 2 to 3 minutes, and the emulsion will come back together.) Beat in vanilla and salt. With mixer on medium speed, gradually add fruit spread, beating until well combined. Beat in food coloring (if using). Use immediately, or refrigerate in an airtight container for up to 3 days. If refrigerating, let come to room temperature and rewhip before using.
Notes
*We used Smucker’s Natural Strawberry Fruit Spread.
Note:The butter needs to be softened, which means it should hold an impression when pressed with a finger but still show some resistance. It should temp at about 65°F (18°C) to 68°F (20°C).
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/strawberry-red-velvet-cake/