Hellobee Boards

1 1/2 cups fresh strawberries (8 oz.), rinsed, hulled and coarsely chopped
4 large egg whites
1 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, cut into tablespoons, at room temperature

Add some red gel colouring and it'll be red + strawberry yummy

To make the frosting: Puree the strawberries in your food processor until completely smooth. Add the egg whites and sugar to the bowl of your stand mixer (or any heatproof bowl) and set it over a pan of simmering water. Heat, whisking constantly, until the sugar has dissolved – you can test with your fingertips, if the mixture feels grainy, it's not ready yet.

Attach the bowl to your stand mixer (or transfer the mixture to the bowl of a stand mixer if you used a separate bowl) fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 10 minutes. (The bowl will be cool to the touch.)

Reduce the mixer to medium-low speed and add the butter, 2 tablespoons at a time. Let each addition incorporate before adding the next. (The frosting may look soupy or curdled once you add the butter – just keep beating and it will come together.) Scrape down the sides of the bowl with a rubber spatula, then add the strawberry puree to the bowl. Beat until combined – the mixture will probably look curdled again when you add the strawberries, keep beating!)

Oooo strawberry frosting, YUM!

Swiss meringue buttercream is my less-sweet go-to. It has a ton of butter in it, though

also i imagine that jello powder makes a stellar food "dye". Or I've seen dipped photos of cupcakes that are super cute and COLORFUL

@mrsjazz: ummm can I admit that I totally wing it?! actually, normally DH wings it. He's the baker between the two of us I'll ask him if he has a recipe haha! (and YES BUTTER.)