Create a double boiler, I use a stainless bowl over a saucepan with an inch and a half of boiling water.

Heat the egg whites and sugar and whisk until smooth, and the mixture teachers 160°.

Then pour it into the bowl of a mixer and beat (which wire whisk attachment)the egg white mixture until stiff peaks form, the mixture cools as it beats. This can take up to 10 minutes.

Then turn the mixer to medium speed add the butter one tablespoon at a time and mix butter completely before adding the next tablespoon.

If the mixture looks grainy, separated, or curdled keep mixing. if the mixture seems warm or runny, place the mixing bowl in the refrigerator for 5-10 minutes, if the mixture seems runny or if it's not coming together.

Change the mixing attachment to the beater blade, and mix it on medium-high until it comes together.

The mixture actually sounds like it's thicker and "slaps" the sides as it mixes when it's ready.

This frosting is smooth creamy and thick in texture.

Add in the strawberry flavor, I prefer 3-4 tablespoons strawberry curd, add it in a tablespoon at a time so the frosting doesn't thin out and it has the flavor you'd like.